A delicious blend of spices mixed with a curried sauce and served on a toothpick
chicken seekh kabob mixture (video available on You Tube)
for the sauce:
2 tbsp oil
2 tbsp tomato paste
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1 tbsp brown sugar
6 to7 curry leaves
1 tsp pepper flakes
salt to taste
1 tbsp cayenne
1 tbsp lemon pepper
2 tbsp dried parsly flakes
fresh lime to splash in the end
For the bottom of my dish I took some coleslaw and splashed it with some lime, mix it well and set it aside for when the kabobs are ready and they should go on top of this mixture.
With the kabob mixture make small bite size balls and in the mean time heat about 2 tbsp of oil on the side, once kabobs are formed start pan frying them till they are golden brown and cooked all the way through. For the curried or wagar add the oil in the skillet and let it get hot than go ahead and add the mustard seeds and cumin seeds, once they pop add the tomato paste and let it fry until the color changes to a darker red, than add some water and the rest of the spices and stir well lastly add the brown sugar and ketchup stir well and make sure the taste is how you like it, lastly add the kabobs and be gentle stir well and plate it on top of the coleslaw mixture by poking them in with a toothpick.


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