Website of the Year India 2015



Keema Kebabs Recipe

Keema Kebabs is a popular Indian Side Dish
Author :
 
On :
Tuesday, 22 November, 2016
Category :
Non-Vegetarian Recipe
Course :
Side Dish Recipe
Cuisine :
Indian Recipe
Technique :
BBQ / Grill Recipe
Difficulty :
Medium
Servings :
Serves 4
RATINGs :
Rated 3 based on 100 votes
3

Keema kebabs are delicious kebabs made from keema and cooked in a traditional Indian way. This non-vegetarian recipe is served as side dish and is hugely popular amongst non-vegetarian food lovers for its taste.

The kebabs are cooked using BBQ technique in a way that they are crispy from outside yet soft from inside. You can also learn how to make them perfectly at home by following our step by step recipe guide.

You will need broiler and skewers to make this recipe. The keema kebabs are let to broil till they are golden brown. As soon as they are ready, they are served with salad and spicy chutney.

Ingredients

  • 1 lb - keema
  • 1 - Onion
  • 1 - Egg
  • 1/2 slice - bread
  • 2 - hot Green chillies (optional)
  • Salt to taste
  • 1 tsp - red pepper
  • 1 tsp each - whole jeera, powdered jeera, whole coriander and powdered coriander
  • 1/2 cup - Coriander leaves
  • 1 inch sliced Ginger
  • 6-7 Cloves - Garlic or 1 tbsp - minced bottled Garlic
  • 1 tsp - Garam Masala
  • 1/2 tsp - freshly ground black pepper
  • How to Make Keema Kebabs:

    1. In the food processor, coarsely chop onion, garlic and ginger.
    2. Add the keema and all the other ingredients and process till the mixture is coarse but not lumpy.
    3. Empty in a bowl and with oiled hands and form sheesh kebabs (in the shape of a sausage), put on to bamboo skewers and shape them so that all the kebabs look smooth.
    4. Put them on a foil lined cookie or baking sheets.
    5. Pre-heat broiler and when hot, put the baking sheets under the broiler and let it broil for about 5-10 minutes till brown on sides.
    6. Remove sheets from the broiler and quickly change over sides with tongs and broil till brown and done.
    7. Serve on a platter of onions and quartered lemons with a bowl of coriander chutney or ketchup.



     

    Bawarchi of the Week

    J Sharmilee

    J Sharmilee

    Sharmilee is passionate about her blog Sharmis Passions which contains recipes for healthy food, low fat baked goodies and tips on food photography.

    know more