I have to say and I am not naming names because some they want to be a chump even though it is true can sue you for libal. The first time I had this was at a restuarant and my stomach hurt for a week straight because they put too much chili on the kabab. I tasted this more then I tasted the meat and also in eating from a restuarant you have to be careful. It seems odd for someone like me that happens to love chilies.
Besides I told Mr. Riaz then I will not eat from there anymore and I haven’t. The best bet is always eat at home so you know how you want it fixed and how you want it to taste. I said in a previous blog post that it is also healthier.
It is lb or 1 kg of chicken breast, beef skirt steak that is sliced thin and cut in to strips. This one I did myself by laying it on a cutting board and slicing from the top and these are then cut in to strips, cube steak or pasanda which are slices of beef that is used for making pepper steak and pasanda then you can cut these in to strips. Wash these and place it in to a medium mixing bowl and the masala goes on top of this meat.
Cut I small onion or shallot or 3 green onions, 2 cloves of garlic and add to the frying pan or wok on high heat with 1 oz of either corn or canola oil, 2 tbs of mustard oil, fry until brown and let cool. Place this in a mini processor with 2 small pieces of green papaya and make this in to a paste, The onion garlic mixture gets put on the meat first. If you don’t have green papaya then add 2 pinches of Shan meat tenderizer.
It has kachri in it and can be found in many Indian and Pakistani grocery stores along with the rest of the masala. On the meat add 1 pinch each of pink salt, paprika, red chili powder, turmeric, grated nutmeg equal to a pinch, 1 drop of lemon or lime juice, 4 tbs of plain desi yogurt and mix.
Hold on, I am not done yet add to mortar and pestle, 1 each of whole round red chili or Kashmiri chili, green and black cardamom, bay leaf, small piece of star anise, small broken piece of cinnamon, 2 each of clove and kabab chini, 1 pinch each of citric acid, sesame or poppy seeds, black peppercorns, seeds of cumin, corriander, black cumin, caraway, mustard, fennel then grind in to a powder in a mortar and pestle, place this on the meat and mix very well.
Cover and place this in the refridgerator for 15 minutes to 1 hour. This way the meat has absorbed the masala and the yogurt thart has been marinating in. Spray the grill with cooking spray and place the well seasoned meat on a skewer. Since it is just us 4 skewers are plenty. However if more are coming then this recipe can be doubled. As with the masala then proceed with caughtion.
Cook these for 15 minutes at 5 minute intervels on a grill. You already seen what mine looks like so it is number 3 on my electric George Forman. This way you get the barbecue flavor as well as the delicious spicyness. Serve with chutney of choice and with either chapati or naan.
