Koryo KOT 1121, Руководство пользователя

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Method
Wash & cut the chicken into 4 to 6 pieces and insert deep cuts in the flesh with a sharp knife. In a bowl, mix all the
ingredients mentioned above. Rub and mix well into all the chicken pieces and then let the pieces remain in the
bowl for at least two hours. The longer they stay the better it is. Arrange the pieces on the wire grill and toast for
about 15 minutes using the drip tray below the grill. Remove the tray and toast for another 15-20 minutes. Bring
out the chicken, apply some oil or ghee, sprinkle some meat masala and then squeeze lime over it. Serve hot with
onion rings and hot mint sauce.
SHEEKH KABABS
Ingredients
Minced meat 500 gms
Onion 1 large
Green chillies 2 nos.
Garlic Six cloves
Ginger A little
Fresh mint and coriander leaves A handful
Garam masala 1 teaspoon
Salt and chilli powder To taste
Setting
Cooking time 10-20 minutes
Cooking temperature 160ºC
Shelf placement Centre
Method
Mince all the ingredients into a very fine paste in an electric blender. Grease the skewers lightly and taking a little
of this mixture in the palm of the hand, press it around the skewers so that a long kabab is formed on the skewers.
Leave these skewers to rest for about 10 minutes. Preheat oven. Arrange the skewers in the preheated oven and
toast for about 10-12 minutes, till the kababs become brown. Keep turning the skewers until all the kababs are
evenly cooked. Take out and serve with mint sauce.
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