Juiciest Kebab Recipe

INTRODUCTION:

The juiciest kebab ever made in history by me is this recipe wherein lots of Indian spices and herbs have been used in proper balance in order to give the most finger-lickin taste. 

This recipe is the best of all the kebab recipes you have tried so far. 

After trying my juiciest kebab recipe, you will not make it any other way, and you will surely forget the outside kebabs as if they weren't worth the price they have been sold for without this very taste. 

So yes, it's worth reading! 

Let's start with the ingredients. As usual, we require mutton. I am using about half a kg. If you have a mincer at home, wash and clean the mutton properly and chop it into small pieces. Use the mincer to mince the meat. Otherwise, if it is available in the market, you can directly buy it and wash it. 

CLEANING PROCESS:

Clean the minced meat with water with the help of a colander twice or thrice. Once done, press it gently in order to remove excess water from the meat. Let it keep in a strainer for 10 minutes in order to drain the excess water, as the less water, the better the kebabs will be. 

Our meat will be white in colour, ready to get the different colours of the spices and flavours!!

Once we have gone through the cleaning process, we will step ahead to the marinating process. 

Those who have read my previous blogs know there is Kebab Hariyali recipe of mine about the kebab.  ClickHereto read another amazing kebab recipe, wherein I have already informed you the longer the marinated mixture rests, the tastier it becomes!

So yes, try your best to rest the mixture as long as you can, such as overnight or at least 1 hour. 

It helps the meat to become more tender, as ginger-garlic paste, salt and other spices induce its flavour inside it and make it more tender and flavourful too!

INGREDIENTS LIST: 

Ginger-garlic paste, 2 tsp. 

Green masala paste (1 tsp): it's a combination of garlic, green chillies, cumin, and coriander leaves; I generally make it in bulk quantity and store it in the refrigerator for everyday use, just like for ginger garlic paste too.

Red chilli powder, 2 tsp (Kashmiri Lal mirch powder)

Coriander powder, 2 tsp. 

Cumin powder, 1 tsp. 

Garam masala powder 1 tsp 

Salt 2-3 tsp, depending on your liking. 

Mint leaves

Coriander leaves 

Onions, 3 medium size 

Curry leaves 4 

Fried onions – about 1 small bowl (optional)

1 lemon

Gram flour 7 tsp

Red chilli sauce, 3 tsp.

MARINATION PROCESS:

Firstly and most importantly, mix all the powdered masalas and paste with the meat with salt and lemon. 

Let the mixture sit overnight in the fridge. 

Before frying, now chop the onions, curry leaves, mint and coriander leaves with the help of a chopper or by hand, but try to make as fine pieces as possible.

Once chopping is done properly, add this mixture along with fried onions, red chilli sauce and gram flour. 

The chopped onions release their water content; it will make the meat soggy, so we are adding it just right before frying. 

So it is not at all recommended to keep the chopped onions with the meat too long for kebabs. 

Once done with all the mixing, if it is still difficult to make tikki, add more gram flour or 1 egg. They act as a binder and enhance the tastes too if it's used in the right quantity with herbs and spices!

Next step comes is frying !

FRYING PROCESS:

After making proper tikkis of all the meat, now add the right amount of oil based on your pan for shallow frying. 

Let the oil get hot properly, and then keep the flame slow so that we can add the tikki to it.

Once done, let each side get cooked on low flame for about 3 mins each. 

Once they get cooked properly from the inside, take out all the kebabs and let them cool a bit. 

If you have a doubt that it is not properly cooked from the inside, no worries. 

Check the one by tasting it, and if you still find the raw mixture, let it get cooked for another 2 minutes. Based on the meat type, the cooking time depends, like for goat; it gets cooked early compared to beef meat. 

Hence Check one before serving out all the kebabs.

SERVE:

Now serve it with some ketchup and pav with sliced onions and a lemon piece. 

Thank me later in the comments!!

TIPS FOR COOKING KEBABS

1. Never add onions early; just before frying is the right time. The water inside it makes the meat soggy, and excess water also decreases the taste of the masalas!

2. Don't add excess gram flour; it will make the kebabs harder to chew and will decrease the taste of them. 

3. Keep a balance between gram flour and egg. If you are still in difficulty making the kebab tikkis, add 1 egg instead. 

4. Excess gram flour will fade the spiciness and saltiness of the meat, so use an appropriate quantity, which I have shared. 

5. Using fried onions instead of onions will also be a good choice, but using both increases the taste tenfold; use it in proper balance. 

Balance is the key for the flavours here! 

6. Always preheat the oil to the right temperature before adding kebabs to the oil, as less heated oil will get into the kebabs more, making them more oily, and too hot oil will burn the outside layer, and the inside will still be raw, so the right temperature is very important here. 

7. Check before serving the kebabs whether they've been properly cooked internally or not. 

8. Serve it with sauce or green chutney with lemon and sliced onions with lightly fried pav; it tastes so perfect! 

NUTRITIONAL BREAKDOWN (per serving of 100 grams of kebab):

Calories: Approximately 250-300 kcal

Protein: 20-25 grams

Fat: 15-20 grams

Saturated Fat: 5-8 grams

Carbohydrates: 5-10 grams

Dietary Fibre: 1-2 grams

Sugars: 1-2 grams

Cholesterol: Approximately 70-90 mg

Sodium: 250-400 mg

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