2 minute read
Warqui Sheekh Kebab
INGREDIENTS
For the Sheekh Kebab
Mutton (minced) 300 gm, Red Chilli Paste 25 gm Garam Masala Powder 10 gm, Ginger Garlic Paste 15 gm, Egg 2 no,s Cheese (grated) 10 gm, Coriander (chopped) 10 gm, Mint (chopped) 10 gm, Onions (chopped) 15 gm, Clove Powder 5 gm, Salt 10 gm
For the Roti Maida 100 gm, Butter 65 gm, Egg 1 no., Water, Oil 10 ml, Salt 5 gm
METHOD
For the Dough
Prepare a soft dough using all the ingredients, except butter.
Roll out the dough in a circle and add cubes of butter to it. Fold it like a book fold. Roll lightly and make a book fold again to make sure that the butter is well spread. Refrigerate for two hours and repeat the process thrice.
For the Kebab
In a large bowl, add the mutton mince, red chilli paste, garam masala powder, ginger garlic paste, cheese, coriander, mint, onions, salt, clove powder and eggs. Mix well. Load the Kebab onto a skewer and cook in the clay oven till done.
To Finish
Roll out the dough and cut thin strips. Gently roll it over the Kebab with the skewer on it. Place over a medium heated tandoor till the dough is cooked. Serve hot with choice of chutney.
If you do not have a clay oven, replace with a regular oven to cook the kebab. The roti can be cooked over an open flame.
