Kebab Sprinkler

Ingredients list for Kebab Sprinkler

• 4 Readymade chicken seekh kebabs
• 2 teaspoons Oil
• Spice mix
• 2 teaspoons Cumin seeds
• 12-15 Black peppercorns
• 4-5 Cloves
• 1 Black cardamom
• 2 Bay leaves
• 2 Dried red chillies broken
• 4-5 Green cardamoms
• 2 teaspoons Tata Sampann Kasuri Methi
• 1 teaspoon Dried mango powder (amchur)
• 1/2 teaspoon Pink salt
• to taste Salt
• to serve Onion rings
• a few Fresh mint leaves
• 1/2 Lemon
• to garnish Fresh mint sprigs

Method

1. Heat a non-stick pan, add cumin seeds, black peppercorns, cloves, black cardamom, bay leaf, dried red chillies and green cardamoms and dry roast on low heat till fragrant.
2. Add Tata Sampann Kasuri Methi and toss well for 1 minute. Take it off the heat and transfer into a bowl and allow to cool.
3. Add ½ tsp dried mango powder and pink salt and mix well.
4. Heat oil in another non-stick pan, add the chicken kebabs and cook, turning them, till golden brown on all sides.
5. Meanwhile, transfer the roasted spices into a mixer jar and grind to a fine powder.
6. Add salt and remaining dried mango powder, mix well and sift the masala powder into a bowl. Transfer the masala into a sprinkler bottle.
7. Place the cooked kebabs on the worktop and cut them diagonally into medium sized pieces, add onion rings, torn mint leaves and squeeze the juice of lemon on top. Sprinkle the masala and transfer the mixture onto a serving plate. Garnish with a mint sprig and serve hot.