I am a big fan of kababs, be it sheekh kabab or tikka kabab or kofta kabab. I cannot resist them. I also love to cook kababs for potlucks, get togethers and parties. My guests are often served kababs as appetizers.
The fact that I like perhaps the most about kababs is that you can play with the ingredients and make your own flavor combinations. There is no limit to it. This time I added sundried tomatoes to kababs and the subtle tangy taste they imparted was wonderful. I also discovered an easy trick to make melt in mouth kababs, longer marination time! It works wonders, try it for yourself.
SunDried Tomatoes Galouti Kabab – Melt in mouth Kababs
Lean Veal minced meat – 2 lbs
Onion – 2, small, finely chopped
Red chilli powder – 1 tbsp
Ginger garlic paste – 2 tbsp
Salt – to taste
Turmeric powder – 1/4 tsp
Coriander powder – 1 tsp
Cumin powder – 1/2 tsp
Amchur powder – 1 tsp
Sun dried tomatoes in oil – 2, chopped fine
Garam masala powder – 1 tbsp
1. Add all the ingredients in a mixing bowl and mix it all thoroughly using your hands. Cover the bowl using aluminium foil and let marinate in the refrigerator for two nights.
2. Take lime size balls from the meat mixture and roll them into smooth balls. Flatten the balls into a small patty shapes and arrange on a aluminium foil lined and lightly oiled rimmed baking sheet.
3. Broil/grill them for 10-15 minutes per side and they are done. Serve as appetizer or along with Naan and Pulao as meal.