Sheekh Kabab

Recently I have split up my things in half and shifted them to another room. Otherwise, I used to have my everything, my camera, books, clothes and cosmetics in my bedroom. And they literally created a chaos. Every night I had to shift them somewhere so that we can sleep on our bed, and again in the morning they came on the bed. I know.....I am soooo lazy.

But now, I have shifted those chaos to another room. Now I read, study and work in that room and sleep in our old room. In this way, it remains clean and fresh. Besides now I have a complete different view from this room's window. A tall and big tree, stands in front of our house and many birds come there throughout the day. And their chirping makes the surrounding so much more peaceful and earthy. And since we have a smaller bed in this room, I put on a bed sheet on the carpet and scattered everything there. I love to read while lying. Sooo good.

Whenever I go to the restaurant I order sheekh kabab as my starter. I love love love Kababs. I just can't get enough of them. Sometimes, I have to control myself, so that I will have appetite for my meal. :) So today, I am sharing the recipe of sheekh kabab, which still reminds of my good old Kolkata days. In they restaurant, they serve a very smooth Sheekh Kabab, but I love their crunchy texture, so I avoid grinding the meat or kneading them too much. Hope you like them too.

Sheekh Kabab
Makes 6 long skewers

Ingredients:

• 500gm minced meat with fat - mutton / lamb / chicken  (I have used minced lamb) 
• 1/2 of a potato - boiled (optional)
• 1 medium onion - finely chopped
• 2 tbsp ginger-garlic paste
• 2 tsp cumin powder
• 2 tsp coriander powder
• 2 tsp red chili powder
• 1 tsp turmeric powder
• 2 tsp garam masala powder
• 1 tsp nutmeg powder
• 2 green chilies - finely chopped
• juice of 1/2 lime
• 1 tbsp oil - any kind of unflavored oil will do
• 1 small bunch of coriander leaves - finely chopped
• salt

Method:

• Make sure that your minced meat has 20% fat in it. It is very necessary as it makes the kabab juicy and soft. 
• Mix all the ingredients mentioned above with the minced meat. Do not over mix and create a mess. But mix delicately, so that all the ingredients mix properly. I have not used potato for my restricted diet. But I highly recommend them, as it binds the kabab well and gives a very smooth texture to the kabab.
• You can grind the mixture to make it fine. But I prefer the crunch of the onion, coriander leaves and chilies that comes to the mouth while chewing. But if you want a smooth texture texture do grind the mixture. 
• After mixing leave the minced meat for 30 minutes so that it can absorb and develop the flavors.
• Moist your palms with water and give the minced meat shapes on the skewers. Generally its given an elongated shape.
• After skewing properly, grill the kababs till they are almost cooked. They will be cooked entirely afterward in their own heat. Brush the kababs with melted butter or oil before cooking. Brush during the grilling or frying also.If you wish you can fry them too. It really does not make much of a difference. 
• If you are using micro-oven, grill on 400F for 12-15 minutes. If you are frying make sure that it does not overcook, or else your kabab will become dry from inside.
• Serve hot with the chutney of your choice and some chat masala sprinkled on it