Reshmi Kebab
Ground poultry roasted on a stick-what more could you ask for? From “The Indian Menu Planner”. Posted for the Zaar World Tour 2005.
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INGREDIENTS
Nutrition- 2
- 1
- 1teaspoon red chili powder
- 1teaspoon finely ground pepper
- 4teaspoons oil
- 2
- 1⁄4cup small cashew pieces
- 2tablespoons finely chopped fresh ginger
- 4teaspoons finely chopped onions
- 4teaspoons ground coriander
- 1teaspoon garam masala
- 5skewers
- 1teaspoon melted butter
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DIRECTIONS
- If you are using wooden or bamboo skewers, soak them in water per package directions to prevent splintering or burning.
- Beat the eggs, cumin, chili powder, pepper and oil together. Mix in the ground meat and let sit for 10 min minimum.
- Mix together the cashews, ginger, onion, coriander and garam masala. Work this mixture into the meat mixture, and divide the meat into 10 pieces.
- With wet hands, wrap two portions of meat along each skewer, leaving 2 inches between portions.
- 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.
- When done, remove the skewers and baste with melted butter.
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