Ingredients
- 400 Gms Meat/ Mutton With 10% Fat
- 3 Tbsp. Roasted Chick Pea Flour
- 2-3 Green Chillies
- 1 Tbsp. Chopped Coriander Leaves
- Salt – To Taste
- 2 Tsp. Red Chilli Powder
- 2 Tsp. Ginger Garlic Paste
- 1 Cinnamon Stick
- 1 Tsp. Elaichi Powder
- ½ Tsp. Tumeric Powder
- Oil (For Greasing)
Instructions
- In The Kitchen
- Add The Dry Rub Ingredients Into A Pestle And Mortar And Grind To A Powder.
- In A Mixing Bowl Combine The Mutton Mince All The Ingredients And The Rub Ingredients Finally Check For Seasonings.
- Divide The Mix Into 8 And Mold The Mix Into Patties So They Are All Even.
- Set Aside And Allow To Marinade For 1 Hour.
- At The Braai
- Prepare The Braai For A Medium Direct Heat Approx 190°C. If Using A Charcoal Braai, You Need ¾ Chimney Starter Of Lit Briquettes.
- Preheat Your Grill With Griddle For 10 Minutes With The Lid Closed.
- Place The Kebabs Over A Direct Heat For 8 Minutes Per Side Cooking With The Lid On Using A Fish Slice To Turn.
- Check With A Thermometer And When The Mutton Reaches A Core Temperature 70°C Its Cooked.
- Serve Hot With Green Chutney And Onion Relish.
- Marinating Time: 1 Hour
- Preparation Time: 30 Minutes
- Braai Time: 16 Minutes
- Total Time: 2 Hours
- Serves: 4
- Skill Level: Advance
- Cooking Method: Direct Heat
- Braai Temperature: 190°C
- Core Temperature: 70°C
- Level of Spiciness: Mild
- Equipment: Gourmet BBQ System Cast-Iron Griddle Pan, Instant-Read Thermometer, Chimney Starter
What Do You Need? Recommened Tools
Gourmet BBQ System Cast-Iron Griddle Pan
R869.00
Instant-Read Thermometer
R299.00
Chimney Starter
R599.00
