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I am adding this recipe for my high school friend Muliha! She had seen my blog and thought she saw a kebab recipe! So here I am adding a kebab recipe that is very popular in Bangladesh. Even though she doesn’t eat meat, she says she would like to cook for her hubby and her son! This takes a while to marinate, so you can prepare the day before and eat the next day. So Muliha, hopefully your two boys will like this recipe!!

Bengali Sheekh kebab

Bengali Sheekh kebab

Ingredients

500gms Lamb/Beef (1 ½ inch cube, boneless pieces )

¼ cup yoghurt (sour)

1 ground Cinnamon stick

1 ground Cardamom

¼ tsp Black pepper

½ tsp Nutmeg & Mace powder

½ tsp Chili powder

1 tsp Garlic paste

1 tsp Ginger paste

1 tbsp Poppy seed paste (optional)

1 tbsp Mustard oil

Salt to taste

Directions

Whisk all the ingredients together and mix well with the meat.  Marinate the meat in the fridge for about 7-8 hours.

When you are ready, preheat the oven to 200 degrees Celsius.

Then thread the meat onto skewers. It is best to use a broiling pan, where the rack goes above the pan, and place the skewers on the rack. Also it is advisable to line the baking sheet with foil; you don’t want to be scrubbing the pan afterwards!!

I have a convection oven, so I baked it for about 18 mins without turning.  In a regular oven it might take a little while longer, so bake until fully cooked. Serve with rice/ chapatti and salad.

Related Links

http://www.indianfoodforever.com/mughlai/seekh-kabab.html

http://blackberriesandbloodoranges.com/2012/05/02/spicy-green-onion-and-red-cabbage-salad/

http://fattyhunter.wordpress.com/2012/02/29/indian-lamb-kebabs/

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