Sakhat Kebab Recipe

By | Published | Mutton and Lamb | No Comment

Lamb – 900 gms, minced
Salt – 1 tsp
White Ppepper Powder – a pinch
Red Chilli Ppowder – 1/2 tsp
Fenugreek Powder – a pinch
Ginger Garlic Paste – 2 tbsp
Green Chillies – 1 1/2 tsp, chopped
Green Coriander – 1 tbsp, chopped

For the Filling:
Processed Cheese – 130gm, grated
Green Chillies – 4 tsp, grated

For the Batter:
Cornflour – 7 tbsp
Refined Flour – 7 tbsp
Egg – 1, whisked
Vinegar – 1 tsp
Salt to taste
White Pepper Powder – a pinch
Ginger Garlic Paste – 1 ½ tsp
Water – 1 1/2 cups
Refined Oil for frying

1. Mix the lamb mince with salt, white pepper powder, red chilli powder, fenugreek powder, ginger garlic paste, green chillies and green coriander.
2. Refrigerate for 15 minutes.
3. Mix green chillies and cheese together.
4. Divide into 16 equal portions.
5. For the batter, mix cornflour with flour, egg, vinegar, salt, white pepper powder, ginger garlic paste and water.
6. Make 10cm long kebabs in 4 equal p[arts.
7. Roast in a tandoor for 5 minutes and remove.
8. Allow to cool, remove from skewer in 4 pieces each.
9. Slit each kebab lengthwise and stuff the cheese mixture.
10. Dip the stuffed kebabs in the prepared batter and deep fry in hot oil until crisp and golden brown.
11. Remove and drain excess oil on paper towels.
12. Serve hot with mint chutney.

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