Spicy cigar-shaped kebabs, threaded on skewers and grilled , preferably over hot coals, Kebab Massalam (k’bahb muss-ahl- um) is a reasonably priced dish. Serve the kebabs with Indian or Arab bread, a cucumber and tomato salad and yogurt. The skewers used in India are as thick as pencils but if they are not available, use ordinary skewers.
3 garlic cloves, crushed l-inch piece fresh root ginger, peeled and finely chopped
2 green chillis, finely chopped
1 medium-sized onion, finely chopped
2 tablespoons chopped coriander leaves
3 tablespoons yogurt
2 teaspoon turmeric
1 tablespoon lemon juice
1 teaspoon salt
½ oz. fresh breadcrumbs
1 ½ lb. minced beef or lamb
1 oz. butter, melted
2 lemons, quartered
In a large mixing bowl, combine all the ingredients except the melted butter and lemons.
Using your hands, lightly knead the mixture until all the ingredients are well mixed and the mixture is stiff. Cover the bowl and set it aside to rest for 30 minutes at room temperature.
Preheat the grill to high. Lightly grease 12 skewers with a little of the melted butter.
With dampened hands, remove small pieces of the minced meat mixture and shape them into cigar shapes around the skewers, two to a skewer.
Line the grill pan with aluminium foil. Lay the skewers on top and brush them all over with half of the melted butter. Put the grill pan under the heat and grill the kebabs for 5 minutes. Turn the kebabs, brush them with the remaining butter and grill for a further 4 minutes.
Place the skewers on a serving dish, garnish with the lemon quarters and serve.