Ingredients
-
2
-
1
-
1
-
1
-
4
-
2
-
1/4
-
2
-
4
-
4
-
1
-
5
-
1
-
-
Directions
Reshmi Kebab, Ground poultry roasted on a stick-what more could you ask for? From The Indian Menu Planner Posted for the Zaar World Tour 2005 , These were nice but there are a few downsides They didn’t mold well to the sticks, and I would have spiced it more heavily My dinner guests liked it, I served this with a lentil curry and samosa dish and it actually ended up being the mildest Thanks for the recipe , These were good I didn’t add cashews as I don’t like them
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Steps
|
1
Done
|
If You Are Using Wooden or Bamboo Skewers, Soak Them in Water Per Package Directions to Prevent Splintering or Burning. |
|
2
Done
|
Beat the Eggs, Cumin, Chili Powder, Pepper and Oil Together. Mix in the Ground Meat and Let Sit For 10 Min Minimum. |
|
3
Done
|
Mix Together the Cashews, Ginger, Onion, Coriander and Garam Masala. Work This Mixture Into the Meat Mixture, and Divide the Meat Into 10 Pieces. |
|
4
Done
|
With Wet Hands, Wrap Two Portions of Meat Along Each Skewer, Leaving 2 Inches Between Portions. |
|
5
Done
|
Roast the Kebabs on a Grill For About 6 Min, in a Oven Set at 300 Degrees For 8 Min, or in a Rotisserie Until Golden Brown. |
|
6
Done
|
When Done, Remove the Skewers and Baste With Melted Butter. |
