https://arshadhs.github.io/categories/kebab/Recent content in Kebab on Arshad SiddiquiHugoen-usSat, 18 Jul 2020 14:00:00 +0100https://arshadhs.github.io/docs/recipe/bbq/muttontikka/Sat, 18 Jul 2020 14:00:00 +0100https://arshadhs.github.io/docs/recipe/bbq/muttontikka/<p>Seekh Tuji — the smoky soul of Kashmiri street food. Skewered over charcoal by riverside vendors or in backyard barbecues, these succulent tikkas are marinated in a fiery spice blend, bursting with flavour and tradition.</p> <hr> <h2 id="ingredients"> Ingredients <a class="anchor" href="#ingredients">#</a> </h2> <ul> <li>Mutton boneless or chicken quarter legs – 1 kg</li> <li>Mustard oil – a few tablespoons (for frying chili powder and marination)</li> <li>Red chili powder – 1 tbsp</li> <li>Curd – 1 cup</li> <li>Vinegar – 2 tbsp</li> <li>Ginger garlic paste – 1 tbsp</li> <li>Cumin powder – 1 tsp</li> <li>Coriander powder – 1 tbsp</li> <li>Turmeric powder – ½ tsp</li> <li>Black pepper powder – ½ tsp</li> <li>Meat masala – 2 tbsp</li> <li>Salt – to taste</li> </ul> <hr> <h2 id="method"> Method <a class="anchor" href="#method">#</a> </h2> <ol> <li>Heat mustard oil and briefly fry the red chili powder to bring out its colour and aroma.</li> <li>In a large bowl, mix the fried chili oil with curd, vinegar, ginger garlic paste, and all other spices.<br> <em>(Tip: Roast whole coriander, cumin, and pepper seeds before grinding for extra depth of flavour.)</em></li> <li>Add the meat and coat it thoroughly.</li> <li>Leave to marinate overnight in the fridge.</li> <li>Thread onto skewers and grill until cooked through and slightly charred.</li> <li>Serve hot with chutney, naan, or saffron rice.</li> </ol> <hr> <p><a href="https://arshadhs.github.io/">Home</a> | <a href="https://arshadhs.github.io/docs/recipe/bbq/"> BBQ </a></p>