Eid-ul-Adha is approaching and you will be thinking of making different kinds of food from the sacrificial meat.
After sacrificing an animal, everyone wants to have snacks and delicious food, but despite our best efforts, we always fail to make market-like food.
Today we tell you how you can make delicious and soft skewered kebabs at home like in the market.
Half a kilo of beef without water
Kidney fat, or crunchy fat (this fat melts and becomes soft as it ripens, which is why kebabs are softer).
A teaspoon of garlic powder
A teaspoon of chopped red pepper
A teaspoon of coriander powder
A teaspoon of red chilli powder
A teaspoon of turmeric
A tablespoon of yogurt
Two green peppers
Ginger paste, a tablespoon
Ginger powder, a teaspoon
(This method is for sacrificial meat because the special smell (hunk) that comes in it cannot come out only from garlic ginger but both the powders are effective for it).
Basin roasted and crushed, two teaspoons
One and a half teaspoon of black salt
A teaspoon of pepper
Nutmeg a quarter spoon
A little javatri
A teaspoon of white cumin
A teaspoon of large cardamom
A teaspoon of cloves
(Grinding everything in a grinder will become a hot spice)
A teaspoon of hot spices
Now mix all these items well in a bowl and then mix it well for at least two hours and overnight and keep it in a safe place. Remember again that there should not be any water in the icing.
Now put this minced meat in the skewers and burn the coals on the hearth and learn to eat them with raita, chutney and onion.
This method of making skewered kebabs was explained by Chef Aisha in ARY Digital’s program Good Morning Pakistan.
Would you make delicious skewered kebabs this way? Let us know in the comments.