Kebabs Recipe

The Kebabs

Ingredients

• 1 kg seekh kebabs
• 2 tomatoes (finely diced)
• 1 large onion (finely chopped)
• 5-6 cloves of garlic(crushed)
• 2 green chillies(finely chopped)
• paprika to taste
• salt and pepper to taste
• 1 bunch of celery leaves
• parsley (to garnish)
• 1-2 teaspoons thyme
• 2 tablespoons olive oil

Method

1. In a food processor, process the kebabs until they break down.
2. In a pan put oil and then add the chillies and garlic.
3. Before the garlic turns brown add the onions and just as they start becoming translucent add the tomatoes followed by the paprika, salt, pepper, thyme and celery and let them cook for about 5 minutes.
4. Now add the processed kebabs and mix thoroughly.
5. Garnish with parsley and serve hot with rotis, humus and the hung curd dip.

The Dip

Ingredients

• 2 cups curd
• 5 cloves of garlic
• 1 tablespoon olive oil
• Paprika
• Salt and Pepper

Method

1. Hang the curd in a muslin cloth for altheas 2 hours.
2. In a food processor blend together the hung curd , garlic, olive oil, paprika, salt and pepper until they form a smooth dipping sauce.

The Humus

Ingredients

• 2 tablespoons tahini
• 2 cups chick peas (boiled)
• 3 cloves of garlic
• Juice of half a lemon
• Salt and pepper to taste
• 1 teaspoon paprika
• 1 tablespoon olive oil. (you may need more)

Method

1. In a food processor blend together all the ingredients until they form a smooth consistency.