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Add a photoServings: 4
Ingredients
- 400 gm Tender lamb
- 10 gm Garlic
- 5 whl red chillies
- 25 gm Ginger
- 2 Tbsp. Garam masala pwdr, (30 g)
- 2 tsp Salt, (10 g)
- 1 tsp Black pepper, (coarsely grnd) (5 g)
- 2 Tbsp. Oil for frying, (30 ml)
Directions
- MINCE the lamb fine. Cut garlic, red chillies and ginger into small pcs.
- Mix the lamb mince with the garlic, red chillies, ginger, garam masala pwdr, salt and pepper. Add in a little oil to the marinade and mix well.
- Let the mix stand for two hrs so which the chopped meat is well marinated.
- Divide the chopped meat into large lemon sized balls and put them onto skewers (sheekh) in cylindrical shape. Cook in a clay oven until brown and done.
- Remove the skewers from the clay oven and cut the kababs proportionately. Gently slide them off the skewers.
- Heat oil in a frying pan and shallow fry the kababs until well browned.
- Season with lemon juice, salt and chaat masala. Serve warm with greens and onions slices.
- NOTES : Sheekh kababs, grilled and shallow fried
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 96g | |
| Recipe makes 4 servings | |
| Calories 262 | |
| Calories from Fat 192 | 73% |
| Total Fat 21.51g | 27% |
| Saturated Fat 6.74g | 27% |
| Trans Fat 0.18g | |
| Cholesterol 53mg | 18% |
| Sodium 1210mg | 50% |
| Potassium 275mg | 8% |
| Total Carbs 3.59g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 0.4g | 0% |
| Protein 13.95g | 22% |
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