Ingredients non vegetarian 10 servings

• 1 Kg minced Meat
• 1 small 2-3" piece ripe papaya with skin
• 1 large 2" piece ginger
• 1 tsp garam masala roasted and ground
• 3 tbsp zeera roasted and ground
• 4 big cardamoms

GRIND TOGETHER

• 20-30 peppercorns
• 4 cloves
• 2" cinnamon stick
• Half bunch coriander leaves
• 1 bunch mint leaves
• 3 green chillies
• 2 onions grated 
• ½ cup gramflour roasted in frypan

Directions

1. Add papaya to mince and set aside for 1 and a half hours. This will make meat much tender and healthier.
2. Add all the other masalas and mix well.
3. Give coal ( baghar ) and cover quickly, leave for 1 hour
4. Roll into kebabs over skewers and barbecue. You can also shallow fry in very little oil. Obviously the barbecued kababs are much yummier and have that smokey flavor to it.

Comments

areen

How do you manage to keep your seekh kababs moist and juicy? plz help, mine dry out or become to soggy. Thankxxxxxx.

tasnim

Enlight a coal on a burner , when it turns red then keep on a piece of bread on the kebabs , drop some oil on it and cover it with the lid of the pan . This will give a smoke aroma in the kebabs .

Neelam

Hi! Your recipe sounds interesting. Kindly tell me what is coal bhagar?? and how to do it? Kindly mail me the reply. Thanks Neelam Saxena.

rajni

very good recipee. I would like to try this but didn't understand what coal is. You said coal (baghar it) for one hour. Kindly make me understand.