|8 to 10|
9” bamboo skewers
ground chicken, lamb OR turkey meat
finely chopped onions
finely chopped fresh cilantro
|1 ½ TBSP.|
ARVINDA’S KEBAB MASALA (use 2 TBSP. for hotter)
|1 ¼ TSP.|
Oil, for basting
ARVINDA’S GARAM MASALA, to garnish (optional)
medium red onion, cubed
small zucchini, cubed
Soak bamboo skewers in water for 1 hour to prevent them from burning.
In a large bowl, add the ground meat, onions, cilantro, ARVINDA’S KEBAB MASALA and salt. Mix well, cover and refrigerate for 15 minutes to marinate.
Preheat the oven to 200C/400F/Gas Mark 6 and set one oven rack at the top position and the other at the center position. Line a baking sheet with foil and set aside.
Thread a tomato onto a skewer, then a small amount of ground meat mixture (about 2 tablespoons), forming an oval shaped kebab. Continue alternating with another vegetable piece and form another kebab, then another vegetable piece. Continue with the rest of the mixture the same way and arrange the kebabs on the baking sheet.
Brush the kebabs with a little oil and bake them for 7 to 10 minutes. Flip the skewers over and cook for another 4 to 5 minutes. Change the oven temperature to the broiler setting and move the baking sheet to the top oven rack. Broil the kebabs for 2 minutes to give them a slight char.
Garnish with a light sprinkling of ARVINDA’S GARAM MASALA and serve on a bed of basmati rice with cucumber raita.
Option: Grill on barbeque.
TIP: If you have ARVINDA’S CURRY MASALA, try it in this recipe (substituting it for ARVINDA’S KEBAB MASALA) for a variation.