Reshmi Kebab

READY IN: 40mins
Recipe by Chef Patience

Ground poultry roasted on a stick-what more could you ask for? From “The Indian Menu Planner”. Posted for the Zaar World Tour 2005.

Top Review by Russell Cooks

These were nice but there are a few downsides. They didn't mold well to the sticks, and I would have spiced it more heavily. My dinner guests liked it, I served this with a lentil curry and samosa dish and it actually ended up being the mildest. Thanks for the recipe.

Ingredients Nutrition

Directions

  1. If you are using wooden or bamboo skewers, soak them in water per package directions to prevent splintering or burning.
  2. Beat the eggs, cumin, chili powder, pepper and oil together. Mix in the ground meat and let sit for 10 min minimum.
  3. Mix together the cashews, ginger, onion, coriander and garam masala. Work this mixture into the meat mixture, and divide the meat into 10 pieces.
  4. With wet hands, wrap two portions of meat along each skewer, leaving 2 inches between portions.
  5. Roast the kebabs on a grill for about 6 min, in a oven set at 300 degrees for 8 min, or in a rotisserie until golden brown.
  6. When done, remove the skewers and baste with melted butter.

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