Tikya Kebab My Recipebox:

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Author Vahchef Servings 0 persons
Published August 15, 2007 Cooking Time (mins)
Main Ingredient fatless stewing steak Preparation Time mins


Recipe of Tikya Kebab

Ingredient Name Quantity Unit
channa dhal  25 Grams
fatless stewing steak  225 Grams
brown cardamom  1 Numbers
onion, chopped  1/2 Large
bay leaf  1 Leaf
fresh ginger, chopped  1 Numbers
black pepper  1/4 Teaspoons
garlic  1 Clove
salt   To Taste
paprika  1/2 Teaspoons
ghee or oil   To Fry
garam masala  1/2 Teaspoons
egg yolk  1 Numbers
fresh coriander or parsley  1/2 Cup
breadcrumbs   To Taste

1.Soak the dhal overnight, then boil in twice its volume of water. Strain off any excess water.
2.Put the meat, onion, ginger, garlic and spices through a mincer. Mix well and add salt to taste.
3.Add the dhal to the mixture, and fry in a little ghee for 20 minutes. Add a *little* water if it dries up too much. Leave aside for about 3 hours or overnight to thicken and dry.
4.The next day, or when ready, add the egg yolk, and, if it doesn#39;t hold together, add gram flour to thicken or water to thin. Add fresh coriander or parsley.
5.For Seekh Kebabs roll mixture in breadcrumbs to sausage shapes. Skewer them and cook over charcoal (best), under the grill, or fry in a frying pan.
6.For Shami Kebabs, roll into balls, coat in breadcrumbs and deep-fry.
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