Seekh Kebab Corn Dogs With Mint Mustard Sauce Food

SEEKH KEBABS

Steps:

• Add the onions, chiles, and cilantro to a food processor and pulse until evenly and finely chopped, scrapping down the sides of the processor with a rubber spatula as needed. Transfer the mixture to a piece of folded over cheesecloth and add the garlic and ginger. Gather up the ends of the cheesecloth and squeeze every bit of liquid from the mixture. (A lot should come out.) This step is imperative to making a good kebab and makes it easier to skewer the meat mixture.
• Combine the meat, garam masala, chili powder, kabab chini (if using), cashew butter (if using) and squeezed onion mixture in a large bowl. Knead until thoroughly combined, cover and refrigerate for at least 2 hours and up to 8 hours.
• Preheat a grill to medium-high.
• Meanwhile, add 2 teaspoons salt to the meat mixture and knead to incorporate. (Do this just before you are ready to make the skewers.)
• Skewering is the only slightly tricky part of this recipe. With moist hands, form the meat into about sixteen 2-inch-wide balls. If the mixture is too moist to hold together, knead in some breadcrumbs. On a large work surface, roll each ball into a cylinder about 1-inch thick and 3 to 4 inches long. Thread the cylinders onto metal skewers. Depending on the size of your skewers, you can thread 3 to 4 cylinders on a single skewer. Don't worry too much about keeping a perfect cylindrical shape.
• When the grill is hot, lightly oil the grates. Lay the skewers on the grates, close the lid and cook until grill marks form on the bottom of the kebabs, 3 to 4 minutes. Flip the kebabs, close the lid and cook until the meat is cooked through, 3 to 4 minutes more. The whole process should take no more than 6 to 8 minutes. If there are significant flare ups, move the kebabs to another part of the grill and continue cooking.
• Slide the kebabs off the skewers onto a platter. Garnish with cilantro leaves and lightly drizzle with Cilantro-Yogurt Chutney. Serve with lime wedges, the remaining chutney for dipping and Pickled Red Pearl Onions (if using).
• Combine the cilantro, yogurt, chiles, garlic, lime zest, lime juice and 1/2 teaspoon salt in a blender and process until smooth. It should have the consistency of a creamy salad dressing. If it's too thick, add 1 to 2 tablespoons water. Taste and adjust the salt and/or lime, if needed.
• Combine the vinegar, sugar, 2 teaspoons salt and 1/2 cup water in a small saucepan over medium-high heat and simmer until the sugar and salt are dissolved, about 2 minutes. Remove from the heat, add the onions and let come to room temperature. Transfer to a jar and refrigerate, covered, for 4 days. The pickles will keep in the refrierator for up to 1 month.

SEEKH KEBAB WITH MINT CHUTNEY

Steps:

• Prepare the lamb skewers: In a large bowl, combine the lamb with the cheese, cilantro, chile powder, ginger, garlic, green chile, garam masala, cumin seeds, cardamom and 2 teaspoons salt. Shape the meat like a sausage into six 5-inch logs that are just under 2 inches thick. Skewer each and pack them tightly. Refrigerate for 2 hours and up to overnight to firm up.
• Prepare the mint chutney: Add the cilantro, mint, red onion, ginger, green chile and 1/4 cup water to a blender. Puree until smooth, scraping down the sides of the blender as needed. (Add more water by the spoonful, if needed, until mixture is saucy.) Transfer to a small bowl. Stir in the anardana, lemon juice and sugar; season to taste with salt and more sugar, if desired. Refrigerate until ready to use. (The mint chutney is best the day it's prepared, but it can be refrigerated one day in advance.)
• Brush the grill with neutral oil and heat over medium. Grill the kebabs, rotating as needed, until browned all over and cooked through, 12 to 15 minutes. Serve with mint chutney, and very thinly sliced red onion, if desired. Sprinkle kebabs and onions (if using) with deggi chile powder and serve immediately.

NIMBU PANI MINT JULEP

Steps:

• Combine 1/2 cup water with the sugar, black salt and mint in a small saucepan. Heat over medium-high heat until the sugar and salt dissolve into a sweet and salty simple syrup. Strain the syrup and transfer to the fridge to cool. Discard the mint leaves.
• Squeeze the limes into a pitcher and add the chilled simple syrup.
• Crush or muddle a few mint leaves in the bottom of an 8-ounce mint julep cup until they form a paste. Fill halfway with ice. Add 2 ounces of the simple syrup and the bourbon and top with seltzer. Stir until the silver cup is frosted on the outside.
• To serve, garnish with a sprig of fresh mint. Reserve the remaining simple syrup for additional drinks.

GOAT LUKHMI WITH MANGO MINT CHUTNEY

Steps:

• For the filling: Add the garlic and ginger to a mortar and pestle and grind until a paste forms. (Make sure your yield is 1 tablespoon when combined.)
• Mix the goat mince with the ginger-garlic paste, cilantro, seekh kebab masala, cayenne, turmeric powder and red onion in a large bowl, then sprinkle with salt and mix until thoroughly combined. Let sit for 5 to 10 minutes.
• Turn the heat under a large Dutch oven to medium and add the vegetable oil. Once heated, add the marinated meat and saute until completely cooked through, 3 to 4 minutes.
• Remove to a sheet tray. Set aside and allow to come to room temperature before cooling completely in the refrigerator for 20 minutes.
• Add lemon juice just to this mixture just before you start filling.
• For the mango mint chutney: Add the cilantro, mint, mango, ginger, serrano, lime juice, sugar, salt and 1/3 cup water to a blender and puree until thoroughly combined. Taste and adjust the seasoning as needed. Set aside until ready to serve.
• For the lukhmi: Heat the vegetable oil in a deep-fryer or 3 inches oil in a large heavy-bottomed pot to 350 degrees F. Line a sheet tray with a wire rack.
• Place 1 layer of phyllo on a work surface with the shorter side facing you, and brush the left half of the sheet with ghee. Fold the unbrushed side of the phyllo onto the ghee-brushed side and evenly press to seal.
• Place a small amount of filling (about 1/3 cup) at one corner. Press the edges of the lukhmi with your fingers to ensure it is tightly sealed into a triangle. Continue folding the triangle over and up the phyllo until the entire sheet of phyllo has been used and the piece is a tightly-formed triangle. Place seam-side down on a baking sheet and cover with a damp towel while you repeat with the remaining filling and phyllo.
• Slowly drop down the lukhmi, one after the other, into the preheated oil. Fry in batches until golden brown, 2 to 3 minutes per side. Remove to the prepared wire rack.
• Scatter the pomegranate seeds, cilantro, mint and mango pieces on a serving platter. Top with the lukhmi. Serve hot with the chutney.

CHIMICHURRI SEEKH KABAB

Steps:

• For the chimichurri: Combine the parsley, olive oil, vinegar, cilantro, crushed red pepper, cumin, salt and garlic in a food processor. Process until well blended. Let stand for at least 1 hour for the flavors to blend.
• For the kebabs: Preheat the oven to 400 degrees F. Combine 1/2 cup of the chimichurri with the lamb, cashews, rock salt, 3/4 teaspoon garam masala, the garlic, nutmeg and onions. Knead to combine thoroughly.
• Pat the mixture evenly onto the skewers with moist hands and shape into kebabs. Place the kebabs on 2 baking sheets and bake for 8 minutes. Baste with the melted butter, and then continue to cook until completely cooked through, about 8 more minutes. Alternatively, the kebabs can be grilled over medium-high heat until slightly charred on all sides and cooked through, 10 to 12 minutes. Baste the kebabs with the melted butter when they come off the grill.
• Sprinkle the kebabs with the remaining chaat masala and the lemon juice and serve hot with the chimichurri on the side. Garnish with chopped cilantro.