100 gm chicken minced
150 gm mutton minced (keema)
Salt, to taste
2 tsp oil
1 egg yolk
1 1/2 Tbsp cream
2 Tbsp besan
1 tsp onion paste
1 tsp red chilli powder
3/4 tsp powdered pepper
1 tsp cumin powder
Coriander leaves, to garnish
1 1/2 Tbsp cashew paste
1/4 tsp saunth (Dry ginger powder)
1 tsp coriander powder
1 tsp dried mango powder
2 tsp ginger-garlic paste
In a bowl mix together the mutton mince and the chicken mince. Mix them with your hands.
To that add ginger-garlic paste, onion paste, red chilli powder, coriander powder, cumin powder, powdered pepper, dried mango powder, saunth, oil, cashew paste, cream. Mix nicely.
Add besan (Chickpea flour) and egg yolk to bind. Mix well.
Add salt to taste. Mix. Cover and keep in the fridge for 1 hour.
Skewer the kebabs onto oiled skewers and grill or roast till the outside is nicely browned. Baste frequently with oil while grilling.
Once the kebabs are cooked, remove to a serving platter and garnish with onion rings, fresh coriander leaves and lemon wedges.
Tip: In case you want the texture a little coarse, add chopped onions instead of the onion paste.