Ingredients
- Mutton - 2 lbs, cut into small 1 " pieces
For 30 mins marination:
- Lime juice - 1 tbsp
- Ginger paste - 2 tsp
- Garlic paste - 3 tsp
- Chilli powder - 1 tsp
- Salt - a pinch
For 2 to 4 hours marination:
- Low fat yogurt - 1 cup
- Raw/green papaya paste - 1 tbsp
- Onions - 2, sliced, fried and grounded to a paste
- cardamom powder - 1 tsp
- Salt - 1 tsp or as needed
- Pepper - 1 tsp
- Saffron - 1/4th tsp soaked in 1 tbsp milk for 10 mins.
Onions , Bellpepper and pineapple cut into chunks to go with the mutton pieces in the skewer alternately.
Preparation
- After washing the mutton pieces, pat it dry amd marinate in lime juice, ginger/garlic paste for 30 mins.
- In another bowl mix the saffron milk, yogurt, papaya paste, fried onion paste, cardamom powder, salt and pepper. Add the marinated mutton pieces in this bowl and mix well. Cover the bowl and keep it in the fridge for 2 to 4 hours.
- If you are using the bamboo skewer , then soak the skewers in a pot of cold water for at least an hour or else the skewer may get burnt in the grill.
- Once the mutton pieces are marinated, thread the pieces on to a skewer alternating it with onion , bellpepper and pineapple. Rub the leftover marination over the meat and vegetable pieces. Keep turning the kabobs every 10 - 15 mins till they are done. In between brush olive oil or any other cooking oil over the kabobs. The temperature of the grill should be constant and medium or it will toughen the meat. The cooking time depends on the type of grill or cooking range that will be used for briling the kabobs. I like to serve this kabobs as an appetizer with drinks or for dinner on a bed of hot fluffy basmati rice with mint chutney as a kabob dip. Happy cooking.
