Grilled Kebab Platter

recipe

INGREDIENTS

Boneless chicken cubes 500g

Green chillies 3-4

Garlic 6-7 cloves

Ginger 1-inch piece

Onion 1 small

Onion fried ¼ cup

Breadcrumbs ½ cup

Red chilli powder 1 tsp or to taste

Coriander seeds (roasted and crushed) 2 tsp

Himalayan pink salt 2 tsp or to taste

Cumin seeds (roasted and crushed) 2 tsp

Garam masala powder 1 tsp

Clarified butter 1 tbsp

Hot water as required

Cooking oil 5-6 tbsp

Green chilli (chopped) 1 tbsp

Garlic (chopped) 1 ½ tbsp

Spring onion (chopped) ¼ cup

Fresh coriander (chopped) ¼ cup

Red chilli (crushed) ½ tbsp

Sesame seeds (roasted) 1 tbsp

Soy sauce 1 ½ tbsp

Lemon juice 2 tsp

Red bell pepper (julienne) 1 medium

Capsicum (julienne) 1 medium

Onion (sliced) 1 medium

Potato (wedges) 2 large

DIRECTIONS

* In a chopper, add chicken, green chillies, garlic, ginger, onion, fried onion, breadcrumbs, red chilli powder, coriander seeds, pink salt, cumin seeds, garam masala powder, and clarified butter and chop until well combined.

* Grease hand with oil, take small quantity (40g) of mixture and make kebab of equal sizes on wooden skewer.

* In a pot, heat water, place steamer grill and kababs, cover and steam cook on low flame for 8-10 minutes.

* Let them cool completely.

* Can be stored in an airtight container for up to 3 months in freezer.

* In frying pan, add cooking oil and fry steam cooked kebabs on medium flame until golden brown (makes 15-16.

* In a large dish, add green chilli, garlic, spring onion, fresh coriander, pink salt, red chilli crushed, sesame seeds, soy sauce, lemon juice and mix well.

* In small frying pan, add cooking oil and heat it.

* Add hot oil and mix well.

* Add red bell pepper, capsicum, onion, fried potato, fried kebabs and give it a good mix.

Courtesy: Food Fusion Recipe by Seema Hanif