Kebabs have always been an integral part Awadhi cuisine which was popularized by the Mughals while they ruled in Lucknow. It's usually made with beef or mutton mince, but for healthier reason, I opted to do with chicken mince as the meat is leaner than the red meats.
WAY underspiced and WAY too wet. Never had sufficient body to hold onto skewers. Eventually had to bake the whole thing like a meat loaf. I may have messed up but don't think so--I followed the recipe with care. Any suggestions?
Wow! Lovely
How would you rate this recipe? Please add a star rating before submitting your review.
Submit Review