KEBABS.
I love kebabs!! Such a great dish with robust flavors. The best part is you can use any meat :)
Prep time : 1 hr 40mins
Kebab marination : one whole night
1 ½ of preferred meat (beef, lamb, chicken, pork)
½ cup of cilantro (chopped)
1 medium yellow onion
2 sprigs of mint leaves (chopped)
2 tsp Kashmiri chili powder or regular chili powder
2tbsp ginger garlic paste (Refer to the Chicken Varuval recipe for how to)
¼ tsp turmeric
1 tsp coriander powder
1tsp cumin powder
1 ½ tsp paprika powder
5 green chilies
½ tsp black salt or for regular salt
Vegetable oil / olive oil
Skewers (soak in water for 30mins -1 hr.)
Cilantro chutney:
4 tbsp. of grated coconut
½ cup cilantro
2 sprigs of mint
3 small green chilis ( adjust for heat )
Salt to taste
Onion raita:
I medium red onion
2 small green chilies
1 cup whole milk yogurt
Salt to taste
2 tbsp. hot water
Directions:
1. Soak the skewers in water for 30 – 1 hr. (this method prevents the skewers from burning)
2. Chop the cilantro, mint, and green chilis and keep aside.
3. Grate 1 medium yellow onion.
4. In a bowl, add your preferred meat, spices, chopped mint, cilantro, green chilies and ½ tsp black salt. Combine well and marinate for at least one night or freeze till ready to use. *Freezing method: marinate in the fridge one night before freezing you want the flavors to really incorporate before freezing.
5. Add 2 tbsp. of oil into a bowl. We are going to take 2 skewers, and mold the meat onto it. Dap a little oil on your fingers and keep molding to your desired thickness and shape. Don’t worry the meat will hold, as the oil makes it stick together.
6. pre-heat the oven to 375° and bake for 40 mins .
Cilantro chutney:
Kebabs go really well with chutney and that is how I prefer to indulge in mine. Even siracha works sometimes :) . It’s really what I’m in the mood for. This recipe is hassle free and I call it the short cut chutney.
Directions:
1. In a food processor add ½ cup cilantro, I don’t take out the stems here, it’s okay to leave them on.
2. sprigs of mint leaves (stems off) 4 tbsp. of fresh grated coconut. Blend everything together and add salt to taste.
3. Dish into a bowl
4.Refrigerator till ready to use.
Onion raita:
Love raita!! This accompanies a spicy dish extremely well. The coolness of this raita balances out the heat excellently.
Direction:
1. Slice 1 medium red onion and dice two green chilies, keep aside.
2. In a bowl, add 1 cup yogurt with 2 tbsp. hot water and stir. You want the yogurt to be a smooth thick consistency. Add a little salt for taste
3. Add the onions and green chili and mix well with the yogurt.
4.Refrigerator till ready to use.