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Chelo-kabab | Daily Dine

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Chelo-kabab

Chelo-kabab

This recipe reminds me of my city Kolkata and one of its famous joints at Peter Cat and the numerous laughs, endless conversations and addas we had. This thanksgiving remembering my favorite city and its people #givingthanks #heirloom

View original recipe on cookpad.com

dinneramerican

0

Ingredients

1 lbs Minced meat (goat/lamb/beef)

1 packet breast chicken (cut in cubes)

2 cups basmati rice

4-5 shrimps (peeled and cleaned)

For meat (I used mutton,spices)

2-3 cardamom,2-3 cloves,1 cinnamon, 5-6 whole peppercorns, 2 red chilis (all grounded)

2 tbsp cumin powder

2 tbsp coriander powder

2 tbsp ginger paste

2 large onions (peeled, cut and pasted)

3-4 garlic pods

2-3 green chilis

For chicken/shrimp grill

2 tbsp tandoori paste

2 tbsp yoghurt

1 tbsp red chili powder

2-3 sticks coriander leaves

1 lime wedge

1 capsicum

1 onion

1 tomato

2-4 red/yellow pepper

1 egg poached

2 tbsp butter

4-5 tbsp flour/corn starch

Instructions

Step 1
Mix the onion, ginger garlic, ground spices with the meat and keep it overnight
Step 2
Knead well with flour/corn starch for the meat mixture to thicken.
Step 3
Prepare the skewers (I used the bamboo ones so wet it 10mins beforehand), apply oil in palms and take the meat mix in small batches and evenly spread over skewers. Put in the oven at 375 deg f for 20 min turning in between
Step 4
For the chicken marination use yoghurt, tandoori and ginger paste with peppercorns, prepare the skewers with capsicum, onion bell peppers.
Step 5
For plating put the poached egg on top of rice with dollop of butter