Imagine… you are sitting at one of India’s iconic gymkhana clubs. You’re on the lawns, there’s a gentle breeze, and then a peacock struts by. You sip your gin and tonic as you discuss the wonders of the Taj Mahal from your excursion the day before. The sun is now setting, it is the golden hour… the waiter brings you a plate of small kebabs to enjoy with your aperitifs. You take a bite and, for just a moment, life is perfect.
You may use any mince such as pork, beef, lamb, chicken, or turkey. The recipe also works well with vegetarian, vegan, and plant-based minces.
If possible use a mince with a higher fat percentage as this will help with the binding when forming the kebabs.
Skewers are not necessary for this recipe, however, if using wooden skewers soak the skewers first to avoid them burning during cooking.
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