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Khaas Seekh
Double-layered kebabs
Preparation info
- Makes
8
- Difficulty
Medium
Appears in
Published 2011
These are special skewered kebabs that require a little finesse to assemble, but the cooking is done in a jiffy. My wife, Alyona, prefers these kebabs when we are entertaining because she can prepare them in the early afternoon, keep them under plastic wrap in the refrigerator, and then cook them quickly just before serving the meal.
Ingredients
Method
- Soak 8 wooden skewers in water for 30 minutes. Drain and let dry.
- Put the paneer, ¾ teaspoon of the cardamom, ½ tablespoon of the garam masala, and the mint in a large bowl. Stir, mashing well with your hands. Take a portion of this mixture and press it around a skewer in a thin layer. Press the ends firmly. Repeat with the remaining paneer