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Afghani Kebab - SK Khazana

An excellent starter this, mutton mince mixed with some spices, wrapped around skewers and baked This is a Sanjeev Kapoor exclusive recipe.

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Afghani Kebab - SK Khazana

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Main Ingredients Mutton mince (keema), Coriander seeds
Cuisine Other Cuisines
Course Snacks and Starters
Prep Time 16-20 minutes
Cook time 16-20 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Non Veg

Ingredients list for Afghani Kebab - SK Khazana

  • 300 grams Mutton mince (keema)
  • 1 tablespoon Coriander seeds
  • 10-12 Black peppercorns
  • 4-5 Cloves
  • 4-5 Green cardamoms
  • 2 Dried red chillies
  • 1/2 teaspoon Sea salt
  • 1 inch stick Cinnamon
  • 1 1/2 tablespoons Olive oil
  • 2 small Onions white
  • 1 teaspoon Garlic paste
  • 1 teaspoon Ginger paste
  • to taste Salt
  • Oil for spraying
  • 3 medium Tomatoes
  • to serve Afghani naan
  • to serve Cucumber
  • to serve Lemon wedges

Method

  1. Preheat the oven at 180˚C.
  2. Put coriander seeds in a mortar, add black peppercorns, cloves, green cardamoms, dried red chillies, sea salt and cinnamon stick and pound them into a coarse powder. Add olive oil and mix well.
  3. Take mutton mince in a large bowl, and grate onions directly into the bowl. Add the spice powder, garlic paste, ginger paste and salt and mix well.
  4. Dip your fingers in water and divide the mince mixture into equal portion. Wrap each portion around almost the entire length of a flat skewer to form kebab.
  5. Spray oil on a baking tray, place the prepared kebabs on it. Skewer tomatoes on a satay stick and place it in the same baking tray. Keep the tray in the preheated oven and bake for 15-20 minutes. Take the tray out of the oven.
  6. Place Afghani naan on a serving plate, place the kebabs on it and serve hot with the baked tomatoes, cucumber slices and lemon wedges.
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