Here's how to make Keema Seekh Kebab roll

Here's how to make Keema Seekh Kebab roll

Meat slathered in a bowl of spices and grilled to perfection, these make for an excellent starter

Last updated:
Cuisine:Indian
Cook time:1h
Prep time:15m
Servings:

Ingredients

500 gms mutton leg boneless

1 egg

20 gms chilli paste

20 gms garlic

10 gms ginger 

5 gms green chilli

5 gms soya granules 

5 gms shahi jeera (cumin seeds)

5 gms salt

40 gms coriander leaves

For Malai Paratha:

300 gms all-purpose flour (maida)

1 egg

10 gms sugar

10 gms oil

100 ml milk

For Green Chutney:

25 gms coconut (freshly grated)

5 gms green chili

100 gms coriander 

40 gms mint 

5 gms black salt 

 

 

 

Method

For Kheema Seekh Kebab:

1. Soak soya granules in hot water and wait until they puff up (around 2 to 3 minutes). Squeeze excess water and keep the granules aside. 

2. Pat dry the boneless mutton on a kitchen paper towel to remove excess water from the meat.

3. Put meat, soya granules, ginger, green chili, shahi jeera, and coriander leaves in a meat mincer or blender to make a fine mince.

4. Add chili, salt and eggs to the mince meat mixture and rub well until a smooth texture is formed.

5. Put meat mixture on a skewer pressing down with wet hands to for a tube-like shape on skewer. 

6. Cook in tandoor for 8 to 10 minutes or on a gas stove for 20 minutes on medium heat. (To cook on a gas stove - heat a pan, add some cooking oil and cook the meat; using a pair of tongs, turn over every few minutes).

For Malai Paratha:

1. In a bowl, put flour, egg, sugar, oil, milk and knead with water until a soft dough is achieved. Keep it at room temperature for 15 minutes. Now divide it into 4 balls and roll it thin. Apply ghee or oil on it and sprinkle a little bit of flour and roll it like a swiss roll.

2. Now cook it on a hot griddle. Turn over one side, smear ghee or oil on the top side then again flip and cook from both sides until golden in colour.

For Green Chutney:

1. Wash coriander leaves and drain excess water. In a blender mix grated coconut, mint, chilli and black salt. Blend it till a semi-liquid paste is formed. 

Smear the chutney on the malai-paratha. Coat it with the green chutney on one side add some kebab, onion and place a fried egg and then roll the bread tightly. Place a toothpick so that the roll firmly holds together. Cut into four pieces and serve hot.

Chef Faizan Ali
Chef Faizan Ali
Chef Faizan Ali
Head Chef at Khyber, Dukes the Palm, Dubai

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