Succulent, melt-in-your-mouth skewers of finely minced meat blended with aromatic spices and fresh herbs. These kababs are grilled to perfection, offering a smoky flavor and a juicy interior that pairs perfectly with mint chutney.
Prep Time⏱ 40m
Cook Time🔥 15m
Calories🥗 280
Servings👥 4-6
How to Make It
1
1. Prepare the Mince: Ensure the mince is very fine and completely dry. If it's coarse, run it through a food processor once more with the ginger-garlic paste and green chilies.
2
2. Extract Moisture: It is critical to squeeze out every drop of water from the chopped onions using a muslin cloth before adding them to the meat. Excess moisture will make the kababs fall off the skewers.
3
3. Mix Ingredients: In a large bowl, combine the mince, squeezed onions, coriander, mint, gram flour, papaya paste, and all the dry spices.
4
4. Knead the Meat: Knead the mixture vigorously for 5-8 minutes, similar to kneading dough. This develops the proteins and ensures the kababs stick to the skewers. Cover and refrigerate for at least 2 hours.
5
5. Shape the Kababs: Grease your hands with a little oil. Take a palm-sized portion of the mixture and mold it onto a thick metal skewer, pressing gently to form a long, even cylinder (about 5-6 inches).
6
6. Grill/Cook: For best results, grill over hot charcoals for 8-10 minutes, rotating frequently. Alternatively, bake in a preheated oven at 400°F (200°C) on a wire rack for 12-15 minutes, or pan-fry in a lightly oiled non-stick grill pan.
7
7. Baste: Halfway through cooking, brush the kababs with melted butter or ghee to keep them moist and add a beautiful sheen.
8
8. Serve: Slide the kababs gently off the skewers. Serve immediately with hot naan, sliced onions, lemon wedges, and a cooling mint-yogurt raita.