Parsinda Kebab (Thin meat slices roasted on skewers) recipe
ingredients
450 g Lean meat slab
Blend together:
5 Cloves (laung)
5 Green cardamom (choti elaichi)
1 1/2 tsp (7 1/2 g) Raw papaya paste or 1 tsp (5 g) Kachri (tenderizer)
10 cloves Garlic (lasan), chopped
1/4 cup (30 g) 1 oz Onions, chopped
2 inch piece (15 g) Ginger (adrak), chopped
1 tsp (2 g) Cumin (jeera) seeds
2 tbsp (8 g) Coconut (nariyal), desiccated
1/4 tsp Nutmeg (jaiphal) powder
16 Black peppercorns (sabut kali mirch)
1 tsp (2 g) Poppy seeds (khus khus)
3/4 cup (150 g) 5 oz Yoghurt (dahi)
1 tsp (2 g) Red chilli powder
Salt to taste Butter for basting
5 Green cardamom (choti elaichi)
1 1/2 tsp (7 1/2 g) Raw papaya paste or 1 tsp (5 g) Kachri (tenderizer)
10 cloves Garlic (lasan), chopped
1/4 cup (30 g) 1 oz Onions, chopped
2 inch piece (15 g) Ginger (adrak), chopped
1 tsp (2 g) Cumin (jeera) seeds
2 tbsp (8 g) Coconut (nariyal), desiccated
1/4 tsp Nutmeg (jaiphal) powder
16 Black peppercorns (sabut kali mirch)
1 tsp (2 g) Poppy seeds (khus khus)
3/4 cup (150 g) 5 oz Yoghurt (dahi)
1 tsp (2 g) Red chilli powder
Salt to taste Butter for basting
method
1. Cut meat into 3 inch long, 1 inch wide and 3/4 inch thick slice. Cut the slice into half without cutting through, leaving it joint at the end. Open the cut halves to make a single strip, approximately 6" long. Beat the joints with the back of a knife to flatten them a bit.
2. Blend all the ingredients except butter together to a fine paste.
3. Coat the strips with this mixture and leave to marinate for 3 hours.
4. Weave the skewer in and out of the meat strips at 4 points, at regular intervals. The meat will resemble a wavy line, with the skewer running through its centre.
5. Roast over an open charcoal fire or barbeque for 10 minutes. When one side is cooked, baste with butter and roast again for 3 - 5 minutes.
6. Serve as a salad with sliced onions, green chillies, and finely chopped mint leaves.
2. Blend all the ingredients except butter together to a fine paste.
3. Coat the strips with this mixture and leave to marinate for 3 hours.
4. Weave the skewer in and out of the meat strips at 4 points, at regular intervals. The meat will resemble a wavy line, with the skewer running through its centre.
5. Roast over an open charcoal fire or barbeque for 10 minutes. When one side is cooked, baste with butter and roast again for 3 - 5 minutes.
6. Serve as a salad with sliced onions, green chillies, and finely chopped mint leaves.
serving amount
serves: 4
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more information
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