2 to 3 green chilies chopped
½ cup coriander leaves, chopped
2 tsp ginger garlic paste
1 tsp cumin powder
1 tsp garam masala
½ tsp kashmiri or deghi red chilli powder
Melted butter or ghee for basting
1 tsp lemon juice
½ tsp chaat masala (optional)
Salt to taste
1. In the food processor grind together the mince, green chilly and fresh coriander. Ensure that the consistency is very fine. Now add the rest of the ingredients and mix well.
2. Divide the mixture into equal proportions. Pat the mixture and form patties or with moist hands give it the shape of kebabs over skewers. The important thing to remember is that the mixture should not be overly moist or very dry, it should be of workable consistency. If you feel that the mixture is getting out of hand or not sticking to the skewer, beat an egg and add to it.
3. Preheat the oven to 200 degrees and cook the kebabs in it for 15 to 20 minutes. You can also barbeque them, but remember to baste them with butter or ghee at least two to three times. Enjoy them hot and remember to sprinkle some lemon juice and chaat masala over them.
Note: I didn't put the green chillies in. You can if you would like, but I have a feeling that will make them A LOT hotter. Also, ginger garlic paste is actually a thing. You can get big jars of it from the Indian grocer. It is much easier than trying to figure out how much ginger and garlic to put in separately. Although, you can do that too if you find it easier.
Nutritional Information per 100g:
Total calories: 181
Carbs: 5.2 g
Protein: 14 g
Fat: 11.6 g
Saurated Fat: 4.8 g
Sodium: 857.6 mg
Fiber: 3.2 g
Sugar: 0 g