Kallan Kebab Recipe

By | Published | Mutton and Lamb | No Comment

Lamb – 250 gms, minced
Lamb Kidney – 125 gms, finely chopped
Lamb Liver – 125 gms, finely chopped
Salt – 1/2 tsp
Red Chilli Powder – 2 tsp
Garam Masala – 1 tsp
Fenugreek Powder – a pinch
Ginger Garlic Paste – 2 tsp
Green Coriander – 1 tbsp, chopped
Green Chillies – 1 tsp, chopped
Chicken – 500 gms, minced
Salt – 1/2 tsp
White Pepper Powder – 1/2 tsp
Garam Masala – a pinch
Fenugreek Powder – a pinch
Ginger Garlic Paste – 1/2 tsp
Green Coriander – 1 tbsp, chopped
Butter for basting

1. Mix the lamb mince, kidney, liver, salt, red chilli powder, garam masala, fenugreek powder, ginger garlic paste, green coriander and green chillies together. Keep aside.
2. Skewer the lamb mince mixture and roast in a charcoal grill for 8-10 minutes.
3. Remove from charcoal grill, place skewer upright to allow excess moisture to drip off.
4. Keep aside for 3-5 minutes.
5. Meanwhile, mix chicken mince with the remaining ingredients (except butter).
6. Apply a coating of the chicken mince mixture evenly over the lamb kebabs and roast again for 5-6 minutes.
7. Baste with butter and remove the kebabs from skewers in 4 equal portions.
8. Serve immediately, accompanied by a green salad and mint chutney.

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