Servings: 2 people, coz you wouldn’t want to share.
Prep Time: 10 mins + 1 hour refrigiration
Cooking Time: 25- 30 mins
Mutton or lamb mince: 500gms
Onion: 1 super finely chopped
Ginger garlic paste: 2 tbsp
Lemon juice: of 1 lemon
Fresh coriander leaves: ½ cup
Mint leaves: ½ cup
Garam masala powder: 2 tsp
Cumin powder: 2 tsp
Coriander powder: 1 tbsp
Green chillies: 2 finely chopped or cayenne pepper: 2 tsp
Paprika or Kashmiri mirch powder: 2 tsp
Salt to taste
Grated raw papaya: 2 tbsp (this is a tenderizing agent)
Ghee or cooking oil: 2-3 tbsp
Wash the minced meat well in warm water, place in the colander and squeeze out the whole water.
Combine all the ingredients and knead just like dough.
Cover the bowl with cling film and put into the refrigerator for 1 hour.
Soak bamboo skewers in water to prep for the kebabs also preheat the oven to 180-190 c.
Take a big portion or ball of the kebab mixture and press around the skewer. Flatten the mixture to stick tightly around the skewer. Do this till the mix has firmly adhered to the skewer. Put some oil on your hands to prevent meat from sticking to them.
Place the skewers in hot oven and keep the oven on grill mode. Keep rotating them occasionally and brush the kebabs with ghee or oil. (I cooked my kebabs partly on the grill pan and then in the oven).
If you do not have an oven, then you can cook them on a non stick pan too. Cook the kebabs till they are well done. The kebabs take 20-25 minutes to cook in the oven, since I like my kebabs very well done, I cook for about 30 minutes. When the kebabs have turned brown evenly, they are done.
Serve with you favourite chutney. The green coriander & mint chutney goes best with this. You can find the recipe here, http://glutenfreeindian.com/mint-and-coriander-chutneydip/