200 g mutton (goat meat)
4 tablespoons of Kashmiri red pepper powder
Coriander leaves to garnish
For the naan bread: (recipe and video below)
1 kg of maida (all-purpose white flour)
2 tablespoons of ghee or clarified butter
Â½ tablespoon of kevda (screw pine)
700 ml of banana and milk paste (Â½ banana and 200 ml of milk crushed together)
Note: You can cook seekh skewers in a 220 Â° C oven for 20 to 30 minutes.
1. In a bowl, add the white flour, sesame seeds, salt, sugar, kewra water and banana paste to start kneading. Gradually pour water over the flour as you knead it.
2. Once all the ingredients are combined, turn the dough over on a clean surface (dusted with flour) and knead for 3 to 4 minutes. Continue kneading until the dough is soft. Using your fingers, stretch the dough, fold it inwards and knead.
3. The dough should be soft and not sticky, so do not add excess water. While adding excess flour will make the dough firm and dry.
4. When finished, keep the dough lightly covered for an hour. Let the dough rise.
1. In a bowl, add the ground meat and spices together.
2. Add all the spice powder, garlic, ginger, onion and green peppers.
3. Once you have added all the spices together, mix them well.
4. Mix the minced meat and spices well.
5. Place the meat mixture in a food processor or blender.
Add the minced meat in a food processor
Mix the meat mixture together
6. The meat mixture is now ready to be put on skewers.
7. Before doing this, wet your palms with water so that the meat mixture does not dry out and sticks well to the skewer.
8. Put the kebab mixture on the skewer.
9. Spread the kebab mixture on the skewer with your hands, pressing from top to bottom.
10. Carefully add the skewer to the open tandoor or cylindrical clay oven. If you are using a barbecue, oil the grill grates and heat it over medium to high heat. Cook the skewers for 8 to 11 minutes and continue to flip them every few minutes.
11. Remove the seekh skewers from the freshly baked naan bread.
How to make the perfect naan bread:
Note: You can cook the naan on a hot plate just like the parathas.
1. After allowing the dough to rise for about an hour, sprinkle a clean surface with flour and place the dough on it.
2. Press down on the dough with your fingers and flatten it. Turn it over a few times and keep pressing it down flat.
3. Stretch the bread a little with your hands. Be careful not to tear it.
4. Sprinkle a little dry flour on the rolled dough.
5. Fold the dough inward, one inch at a time.
6. Fold the dough inwards, forming a spiral. Hold the center of the spiral with your index finger.
7. Continue rolling the naan bread inward until it forms a round shape.
8. Continue to hold the center with your index finger.
9. Sprinkle a few cilantro leaves on the dough and press gently with your fingers so that they adhere.
10. Put flour on the dough ball and dust off any excess flour before you start to press it with your fingers.
11. Press down on the dough with your fingers and flatten it.
12. Tap the naan bread inside the tandoor using a gaddi (bread palette). Be careful because the tandoor would be very hot at this point.
13. The bread will start to rise as dark brown spots appear on it.
14. Remove the bread from the tandoor using the end (hooked part) of the skewers. The use of two skewers is recommended.
14. Brush the naan bread with clarified butter or ghee as you take it out of the tandoor.
15. Carefully place the seekh skewers on the naan bread using a knife.
Garnish with onions and lemon and serve hot.
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