Kakori kebab
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Kakori kebabs are Indian, spicy minced meat skewers that are perfect for myös barbecues. Semi-dry or even semi-sweet white wine is the best choice for spicy food, be it meat or fish. Red wine is 99% sure to go with chilli on the palate.2 tsp tomato puree lime Kebab seasoning mix 1/2 tsp green cardamom 1-3 fresh chillies 1 tbsp gram flour (chickpea flour) 1 tbsp jeera (ground cumin) 1/4 tsp ground cloves 1/4 tsp nutmeg 1 tsp salt fresh mint Tip: Papaya is used in Asia to tenderize meat and add sweetness to food. Mix the meat, papaya and minced meat. Mix dry spices and finely chop the mint. Remove the chilli seeds and chop very finely. Put everything into the spice mixture. Knead the spice mixture into the minced meat and place in the fridge to season for a couple of hours. Can be up to one hour longer. Build the cake kebabs on skewers. Don’t put too much meat on one skewer, as it may fall off the skewer. Place the skewers on the baking tray so that the meat does not touch the oven lid. Bake the kebabs in a 225C oven for about 12 minutes. Cook in the oven for a few minutes until the kebabs are cooked through. You can of course grill the kebabs on myös grill. Serve immediately hot with mint leaves and lime juice.
