Ø ½ kg mutton
Ø 10 cloves of garlic
Ø 4 green chillies
Ø 1 tsp red chilli pwd
Ø 3 small onions
Ø 1” sliced ginger
Ø 4 cups dahi
Ø 1 tsp cumin seeds (powder)
Ø Salt to taste
Cut the mutton in small cubes. Then take a thin iron rod or skewer (seekh) if you want your kababs to be grilled. In case you want to fry them take a thin bamboo stick. Thread a piece of meat with a square piece of garlic, next with a piece of ginger and last with a piece of onion. Continue threading pieces this way till half of the stick or seekh is covered. Now put this seekh in a tray and cover it well with mixture of curd in which all the dry ingredients have been added. Soak the meat pieces well with the curd. Now leave them for at least four to five hours to marinate in this mixture. When the uncooked kabab are fully soaked in this mixture, remove all the traces of curd and then roast them on high flame by rolling the stick. In case you are using a bamboo stick, the kabab should be deep fried in hot fat. However, roasting them is better results. Serve them hot with a chutney of your choice.
