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Ingredients Mince (chicken/lamb very fine) 300g Egg (beaten) One Cinnamon powder ¼ tsp Clove powder ¼ tsp Cardamom powder ¼ tsp White pepper powder ¼ tsp All-spice powder ¼ tsp Pine nuts 2 tbsp Salt to taste Oil To baste or pan grill Method Blend all powdered spices and the salt with the mince. Keep aside for an hour. Wet the skewers in cold water. Divide the mince in equal portions and roll into small balls. Flatten and place some pine nuts in the middle. Roll once again into balls then pressing tightly between moist palms, shape into two-and-a-half to three- inch-long sausage-shaped kebabs. Pass the skewers cleanly through these. If a grill is available, chargrill or pan grill on a thick-bottomed, non-stick pan lined with a thin film of oil on a medium flame for about five minutes turning carefully to ensure even grilling.
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Skewers
come in all sizes and shapes. There are those imperial sword
look-alikes that impale what appears to be an entire hindquarter of a
roasted sheep and at the other extreme are the toothpick-pierced
Lilliputians puffing their tiny chests to claim the status of a seekh!
In Awadh, Lucknow in particular, wooden skewers are preferred over
the iron ones used in a tandoor. We must confess here that we
are partial to the wooden stuff, we mean the skewers not the kebab!
What pleased us greatly not long ago was a pretty little delicacy that
combined these with the aroma of the Mediterranean kibbe, enriched
with pine nuts and all. It was refreshingly different from the
melt-in-the mouth kakori, robust deep-fried Sambali/Rampuri
and the pretentious lifafi. We have great pleasure in sharing
the recipe we purloined from the hostess with our readers. The fine
mince requires tender, loving touch, the rest takes care of itself.
Tinke
ki seekh kebab