Description
NUTRITION FACTS
| ||||||
| % Daily Value* | ||||||
| Total Fat | 1g | 2% | ||||
| Saturated | 0g | 0% | ||||
| Trans | 0g | |||||
| Cholesterol | 0mg | 0% | ||||
| Sodium | 850 mg | 35% | ||||
| Total Carbohydrate | 4g | 1% | ||||
| Dietary Fibre | 2g | 8% | ||||
| Sugars | 0g | |||||
| Protein | 1g | |||||
| Vitamin A | 4% | |||||
| Vitamin C | 2% | |||||
| Calcium | 2% | |||||
| Iron | 4% | |||||
| Percent Daily Values are based on a 2,000 calorie diet. | ||||||
COOKING RECIPE
AS PER 50 GRAM
INGREDIENT REQUIRED
Ground / Minced Meat
1kg / 2.2lbs, & 200g fat/suet
minced twice
Green Chilies
2-3 tablespoons
coarsely groundedOnion
1 small / 75g
finely diced (squeeze to remove liquid)Fresh Cilantro
2 tablespoons
choppedGarlic Paste
2 tablespoons
Oil
1/2 -1 cup 85-175ml
Shan Seekh Kabab Mix
1 packet
STEPS OF COOKING
- Mix all the above ingredients except butter and run in a chopper for 1 minute. Set aside for about 2-3 hours.
- Add butter and mix well.
- Make small round meat balls. Thread each through a skewer. Flatten the grounded meat in a thin layer around each skewer with wet hand.
- Barbeque on low heat of coal/gas grill (or in a hot oven 275°F). Periodically turn skewer, until the kababs change color. Do not over grill / brown the kabab.
SERVING SUGGESTION:
Serve with Shan Tamarind / BBQ / Green Chutney and onion salad.
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