Tikka Seekh Kabab

STEPS OF COOKING

Tikka Boti

1. In half a cup of water, add 1 packet of Shan Tikka Seekh Kabab Mix, 1-2 tablespoons garlic paste, 3 tablespoons of yogurt, and 2 tablespoons of butter. Mix and apply to 1-1 ½ kg small cubes of meat. Set aside for 3-4 hours.
2. Skewer the small meat cubes and place on low heat of coal/gas fire until lightly browned. Brush the meat with 2-3 tbsp butter and rotate the skewers until the meat is tender.

SERVING SUGGESTION

Serve with Shan Tamarind Chutney, salad, and lemons.

Seekh Kabab

1. Add 1 small finely diced (squeeze to remove liquid) onion, 2 tablespoons of garlic paste, 1-2 tablespoons of coarsely grounded green chilies, 1 egg white, and 1 packet of Shan Tikka Seekh Kabab Mix to 1 kg ground/minced meat with fats and set aside for 2-3 hours.
2. Add 2-3 tbsps melted butter and knead well. Make small meatballs.
3. Skewer through each meatball. Flatten minced meat around the skewer with wet hands to make thin Kababs.
4. Place on low heat of coal fire until light brown. Turn the skewers periodically. (Do not overbrown the Seekh Kababs).

SERVING SUGGESTION

Serve with Shan Tamarind / BBQ / Green Chutney and onion salad