This is a very easy way of making delicious sheek kebabs, using shortcuts with the spices. It helps to leave the mince mixture to marinate in the fridge for a good few hours or overnight if you can, especially as the spices are not heated to piquancy as they would be authentically.
You can be very liberal with the quantities - ie more or less mince, onion, chilli, coriander etc. And I used very approximate teaspoons of garlic & ginger puree. In true Austerity style, the secret here is to just go with what you've got. Some fresh mint would be great too, but mine had withered and died so I just used the coriander by itself.
Ingredients:
450g lean beef mince (special offer, reduced by 1/3, 2.01)
Bag chopped white onion (reduced from 55p to 19p)
3 green chillis (reduced to 35p for 4)
Handful of finely chopped coriander (grown in herb garden on roof)\
1 egg - 20p
salt and pepper
Pureed ginger - 2tsps
Pureed garlic - 2 tsps
Garam masala - 2 tsps
Method:
Mix all the ingredients together in a large bowl. Use your hands, and 'squidge' the mince through your fingers until its consistency becomes smooth and everything is very well mixed. Leave and chill if possible, to let the flavours develop and take hold.
To make the kebabs, use the handle of a wooden spoon, and squeeze a handful of the mixture around the spoon, forming a long, even, kebab shape. The mixture may be a little sticky, and if it is you can use water or oil on your hands to prevent this. Ease each formed kebab off the spoon gently and either place on a grill to cook, turning regularly for about 15-20 minutes, or you can freeze these kebabs.
There are a myriad of ways to enjoy these kebabs - with a letuce, tomato and onion salad as a starter, or rolled into a naan bread with a little salad and either cucumber raita or chilli sauce, for example. The only limit is your imagination.
These quantities will make about 10 large sheek kebabs.
Total cost: 2.50
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