Ingredients
-
4
-
2
-
1
-
3
-
-
3
-
2
-
4
-
4
-
4
-
1
-
1/2
-
2
-
-
Directions
Rich Velvet Kebabs, From the Foodcourt column, Weekend The cooking time is a guesstimate , From the Foodcourt column, Weekend The cooking time is a guesstimate
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Steps
|
1
Done
|
Combine Together the Eggs, Pepper Powder, Chilli Powder, Cumin Powder, Salt and Oil in a Deep Bowl. |
|
2
Done
|
Whisk This Mixture Well. |
|
3
Done
|
Add the Chicken Mince and Mix Well. |
|
4
Done
|
Keep Aside For 20 Minutes. |
|
5
Done
|
Add Ginger, Onions, Corriander and Mint Leaves, Nuts and Garam Masala and Mix Well. |
|
6
Done
|
Divide Equally Into 20 Portions. |
|
7
Done
|
Wrap and Mould 2 Portions on Each Skewer Using Wet Hands. |
|
8
Done
|
Keep 3-4 Cm Space Between Each Portion. |
|
9
Done
|
Prepare 10 Skewers in This Way. |
|
10
Done
|
Barbecue Till Golden Brown in Colour. |
|
11
Done
|
Baste With Oil. |
|
12
Done
|
Roast Again For a Few Minutes. |
|
13
Done
|
Remove from Skewers. |
|
14
Done
|
Brush a Little Butter on the Kebabs. |
|
15
Done
|
Serve With Fresh Cut Onion Rings, Green Chillies (slit Lengthwise) and Lemon Wedges! |
