Kebabs are one of the most celebrated dishes of South Asian cuisine during festivals, weddings, events, dining out, or even during a cozy dinner at home. While you can enjoy them anytime at a restaurant (our recommendation – Bombay Borough) you can also make them at home by following a good recipe set by step. The chef at Bombay Borough Dubai has shared his recipe of Kashmiri Naan Kebab with us and we can’t wait to try it at home.

Kashmiri Naan Kebab 

Ingredients: 

Peeled garlic – 5 gms

Green chilli – 5 gms

Onion – 5 gms

Ginger – 5 gms 

Coriander leaves – 5 gms 

Mint leaves – 5 gms

Brown onion – 20 gms

Red chilli powder – 5 gms

Turmeric powder – 2 gms

Garam masala – 2 gms 

Salt – 2 gms

Ghee – 10 ml

Mutton mince – 200 gms

Saffron – 0.1 gms

Butter – 10 gms

Brown Onion – 4 gms

Sugar – 4 gms

Method: 

• Mix the mince with all other ingredients. Knead well for 10 minutes. Let stand for 10 minutes.
• Wet hands with cold water and mould mixture round skewers pressing and shaping long as desired.
• Roast the kebabs in a medium hot tandoor for 12 minutes, till they are browned uniformly.
• The kebabs can also be slid off the skewer and cooked on the fine wire mesh of the grilling rack in a charcoal gas grill or you can place direct on grill.
• Do not turn too often as the kebabs may split.
• Use butter with brush while placed on stove/grill for better taste and sheen.
• Serve with a fresh butter naan, yogurt dip, mint chutney and pickled onions.