How to Make Malai Seekh Kebab in Home

by Shamsul
Malai Sheekh Kebab Recipe
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Malai Seekh Kebab is a luxurious and flavorful Indian dish which exemplifies the richness of Mughlai cuisine. It is made from minced meat, typically chicken or lamb. These kebabs are a mixture of cream, yogurt and a blend of traditional spices which include cardamom, garam masala and coriander.

The addition of cream (malai) not only tenderizes the meat but also imparts a luscious, creamy texture that sets these kebabs apart from their spicier counterparts. Skewered and grilled to cook, Malai Seekh Kebabs are known for their succulent and juicy interior and slightly charred and smoky exterior. They are served with a side dish of mint chutney and garnished with fresh coriander and lemon wedges. These creamy kebabs are a favorite at various occasions and make for an indulgent appetizer or main course.

Malai Seekh Kebab Recipe

Malai Seekh Kebab recipe is a delicious mutton or lamb kebabs that are easy to prepare in your kitchen. Learn exclusive Pakistani cooking recipes and Indian cooking recipes from wiselancer and make your cooking experience awesome.

It is minced lamb kebabs with herbs and cashew nuts.

SERVES:    4-5

Preparation Time: 25 minutes

Cooking Time: 15-20 minutes

Ingredients:

Lamb mince                                   900g

Cashewnuts paste                           75 g

Eggs whisked                                   2

Ginger, finely chopped                    2 tbsp

Garam Masala                                  2 tsp

Onion, finely chopped                      2 tbsp

Green chilies, finely chopped          6

Green Coriander, chopped              4 Tsp

Lamb kidney fat                               150 g

Salt                                                    to taste

White pepper powder                      to taste

Oil                                                       3 tbsp

Butter for basting                              3 tbsp

Preparation Method

Combine all the ingredients, except butter with the minced lamb and mix well. Keep aside for 15 minutes.

Divide the minced lamb mixture into 12 equal portions and make into balls. Press the balls with moistened palms along the skewers, 8-10 cm long and roast in a preheated oven or barbeque for 8-10 minutes. Baste with butter and Keep turning the skewers to cook from all the sides.

Remove from the skewers and keep on a platter.

Serve Malai Seekh Kebabs with the green salad, onion rings, lemon or chutney.

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