Estimated Nutrition (whole recipe, rough)
Counts 10 of 13 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Mutton | not in our table | 0 |
| Fenugreek | not in our table | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 cups keema (minced mutton/lamb/beef)
- 1 tbsp vinegar
- 2 tbsp chopped fenugreek leaves or 2 tsp dried
- 1/2 tsp garlic paste
- 1/2 tsp ginger paste
- 1 1/2 tsp salt
- 1/4 tsp powdered black pepper
- 1/4 tsp garam masala
- 2 tbsp chopped coriander leaves
- 1 tsp finely chopped green chillies
- skewers to make the kababs
- oil for brushing
- some chaat masala, onion rings and lemon wedges for garnish
- =
Directions
Refrigerate the meat mixture, covered, to marinate for at least 5 hours.
About 25 minutes before serving, shape the meat mixture into long ‘tubes’ around the skewers (seekhs) and place on to a grill over a drip tray, or into the pre-heated oven (also on a drip tray) and bake for 20-25 minutes. Brush them with oil and cook another 2 minutes. Using oven mittens or a cloth, carefully push the kabab from one end, on to a serving dish, garnish with the chaat masala, onions and the lemon and serve along with a green chutney.