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indian recipes

3 qt Mini Duo/ Chicken, Seafood & Meat/ Instant Pot Magic/ Under 30 minutes

Chicken & Vegetable Skewers with Lemon Rice

Chicken-Skewers-and-Lemon-Rice- Instant Pot / Pressure CookerChicken and Vegetable skewers are one of my favorite things to make. I love meals where I can take care of the protein and vegetables in one-shot. Depending on my family’s mood, we eat it with a garden salad, or with toasted Pitas and Hummus, and of course, one of our favorite combinations is with delicious and fragrant Lemon Rice!  These skewers make for great finger foods for entertaining as well!

This meal is super quick to put together too, which makes it very weeknight friendly. I buy pre-cut chicken from Trader Joe’s. Rinse and soak my basmati rice while I prep the vegetables. Dice up some onions, bell peppers and zucchini. Make a marinade with greek yogurt and dry spices. Toss chicken and veggies in the marinade and thread them onto bamboo skewers. I typically end up broiling these skewers, simply due to a texture preference. I have elaborated more on that in the next paragraph. Simultaneously, set the rice in my Instant Pot. In the end, this meal is at the table in under 30 minutes. I serve this with a Garden Salad with a lemon vinaigrette or a Greek salad sometimes.

Chicken-Skewers-and-Lemon-Rice- Instant Pot / Pressure CookerDifferent cooking techniques result in different textures for the Chicken and Vegetable skewers. How you cook them is entirely your preference. I have for you 3 ways you can cook your skewers, and here’s what to expect from a texture standpoint. If you grill them or broil them in the oven, there is subtle char-broiled flavor that gets infused in the chicken and vegetables. The vegetables get cooked, but not all the way through and still retain their crunch. If you cook your skewers in the pressure cooker along with the Lemon rice, the chicken will be super moist and the vegetables will be tender, more like a steamed texture. You can choose vegetables that take a longer time cook, like turnips, carrots, potato cubes instead. My family prefers grilling or broiling them.

To make an all-vegetarian version of this dish, you can substitute chicken cubes with Paneer cubes or Extra-Firm Tofu cubes. Follow the recipe and marination process. If grilling them, reduce the time to 2-3 minutes per side, flipping them once. Continue Reading…

3 qt Mini Duo/ Beginners / Weeknight/ Chicken, Seafood & Meat/ Instant Pot Magic/ Low Carb/ Under 30 minutes

Keema Matar (spicy minced meat with peas)

Keema Matar instant potKeema Matar or Keema Mutter, is an Indian dish where minced meat (Keema) is simmered with warm Indian spices (garam masala) and finished by sautéing with Green Peas (Matar). This dish, like many meat dishes in the northern part of India, is said to have Persian roots and was brought to India by the Mughals. The simplicity and ease of this dish makes it a weeknight wonder, and it’s elegance makes it an entertaining classic. It is said that during the Mughal period, the royals used to serve it on special occasions.

Keema Matar instant pot, Garam masala kitchenThis easy recipe can be customized in your style. You can add your ground meat of choice- chicken, turkey, beef or lamb. Peas can be substituted with potatoes and you have yourself another classic from the book called “Keema Aloo (Minced meat with potatoes)”. This is a semi-dry dish and can be enjoyed with Naan, pita bread or with simple basmati rice.

Keema Matar can be made in a skillet, in a sauce pan or in a pressure cooker. In this video, I have made this using my electric pressure cooker, the Instant Pot DUO. Making this on the stove-top is a breeze. Here’s how:

  1. Start by heating a skillet on medium high heat. When it’s heated (about 30 seconds to a minute), add oil and add chopped onions and ginger-garlic paste. Sauté for a minute.
  2. Add salt and all dry spices and sauté for 30 seconds.
  3. Add 1/4 cup water and 3 tablespoons of tomato paste. Adding water makes it easier to stir and blend the tomato paste. Stir and sauté for 30 seconds.
  4. Add 1/2 cup water and ground meat. Adding the water with the meat helps in incorporating the spice mix with the meat. Use a wooden spoon or a tall spatula to break the meat it into smaller chunks. Mix it well.
  5. Cover the skillet. Reduce heat to “Medium” and cook for 15 minutes, stirring once in between. If using ground chicken, adjust cooking time to 10 minutes.
  6. Remove the lid, turn on the heat to Medium-high and add frozen or fresh peas. Sauté for 1-2 minutes , till the extra liquid evaporates and peas cook through. Turn off the heat. Stir in some fresh chopped cilantro and you’re done!

I use this recipe as a base to many fusion dishes in my home. We love making Indian Sloppy Joes with it, or wrap it in a tortilla, add some cabbage slaw and make a Keema Matar Wrap, and my kids’ favorite twist to this is Keema Quesadillas! Check out the the recipe for these delicious quesadillas here.

Keema Matar (spicy minced meat with peas)

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Serves: 4 Cooking Time: 25 minutes Total

Ingredients

  • 1 lb ground meat (chicken, turkey, lamb, beef)
  • 3/4-1 cup frozen peas
  • 2 tablespoons olive oil
  • 1 tablespoon ginger garlic paste (1/2 inch ginger + 3 cloves garlic)
  • 1 small onion, fine chopped
  • 1 teaspoon salt
  • 1/2 teaspoon Turmeric Powder
  • 2 teaspoons Garam Masala
  • 3 teaspoons Coriander Powder
  • 1 teaspoons Ground Cumin
  • 1/2 teaspoon Red Chili Powder
  • 1 teaspoon Paprika
  • 3 tablespoons Tomato Paste (I love the tubes)
  • 3/4 cup water to be added in 2 parts
  • 2-3 tablespoons fresh chopped cilantro, for garnish

Instructions

1

Finely chop onion and ginger-garlic. Turn on the Instant Pot DUO on Sauté. Wait 30 seconds for it to warm up. Add oil and chopped onions and ginger-garlic paste. Sauté for a minute.

2

Add salt and all dry spices and sauté for 30 seconds. Add 1/4 cup water and 3 tablespoons of tomato paste. (Adding water makes it easier to stir and blend the tomato paste.) Stir and sauté for 30 seconds.

3

Add 1/2 cup water and ground meat. Adding the water with the meat helps in incorporating the spice mix with the meat. Use a wooden spoon or a tall spatula to break the meat it into smaller chunks. Mix it well.

4

Close the lid. Set valve to Sealing. Cook on Manual for 10 minutes and then release the pressure manually (QR). If using ground chicken or turkey, reduce the cook time to 8 minutes.

5

Open the lid, turn Instant pot on Saute. Add frozen or fresh peas. Sauté for 1-2 minutes till the extra liquid evaporates and peas cook through. Turn off the IP. Stir in some fresh chopped cilantro and you're done!

3 qt Mini Duo/ Beginners / Weeknight/ Instant Pot Magic/ Under 30 minutes/ Vegetarian

Achaari Paneer Biryani in Instant Pot

This dish brings together the best of both worlds- Achaari Paneer and Biryani. Achaari paneer is a popular Indian vegetarian dish where paneer cubes (Indian cottage cheese), are cooked with pickling spices, giving the dish a subtle pickle-like zing. Biryani, on the other hand is flavorful rice cooked with spiced meat or vegetables. In this dish, I merged these two favorites and created Achaari Paneer Biryani!

This dish is milder than your average vegetable biryani, so if you want to bump up the spice level, increase the garam masala and by another teaspoon. This quick and easy, super delicious meal has become one of our weeknight staples! Add more vegetables to it, like carrots, beans, potato, and you have yourself a delicious Vegetable & Paneer Biryani! This biryani can be enjoyed with raita (yoghurt dip), or with a quick onion relish made by mixing together sliced onions, red wine vinegar, salt, pepper and cayenne!

In this video, I’ve made this Biryani in my 3 Qt Instant Pot, but it can be made in any pressure cooker, or on the stove-top too. Check out Notes section, for stove-top details.

Achaari Paneer Biryani in Instant Pot

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Serves: 4 Cooking Time: 20

Ingredients

  • 1 paneer block- 10oz.
  • 1 cup basmati rice or any long grain rice, rinsed & soaked for 20 minutes in warm water
  • 1 medium onion, sliced
  • 1 medium green bell pepper, sliced
  • 2 medium tomatoes, chopped
  • 2 tablespoons fresh chopped cilantro, for garnish
  • 2 teaspoon Panchpuran (Indian five-spice blend-fennel, cumin, fenugreek, nigella, mustard)
  • 1 teaspoon salt
  • 1 teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • 3 teaspoon coriander powder
  • 2-3 teaspoon garam masala
  • 1/2-1 teaspoon cayenne
  • 1 teaspoon chaat masala
  • 1 teaspoon red wine vinegar, or juice of 1/2 a lime
  • 1 cup + 2 tablespoons water
  • INSTANT ONION PICKLE: (Optional)
  • 1 medium onion, sliced thin
  • 1 teaspoon red wine vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon cayenne

Instructions

1

Prep: Slice onion and bell pepper, cube paneer and keep aside. Rinse rice and soak in warm water for 20 minutes.

2

Turn on Instant pot on SAUTE. When hot, add oil. Add panch phoran seeds and sauté for 30 seconds. Add ginger-garlic paste and sauté for another 30 seconds. Add chopped tomatoes followed by all dry spices and stir. Add onion, bell pepper and vinegar. Stir and sauté for 1 minute. Add drained rice, paneer, water and stir well. Close lid. Vent set to SEALING. Cook on MANUAL for 6 minutes.

3

Open lid after natural pressure release (NPR), fluff rice gently with a fork. Garnish with fresh chopped cilantro.

4

Instant Onion Pickle: Mix together all ingredients under "Instant Onion Pickle". Refrigerate for 10 minutes. Ready to serve!

Notes

STOVE TOP: In a deep sauce pan or a wide skillet, follow all instructions. Add 1.5 cups water and cook covered for 8 minutes on medium heat.

3 qt Mini Duo/ Chicken, Seafood & Meat/ Instant Pot Magic/ Low Carb/ Under 30 minutes

No-Cream Skinny Chicken Tikka Masala in Instant Pot

Chicken Tikka Masala is a super popular Indian dish, where juicy grilled pieces of chicken are served in a creamy spicy tomato gravy. This is the British cousin of the popular Punjabi dish called Butter Chicken. Rumor has it that it is among the most popular dishes in United Kingdom. It is hard to find an Indian restaurant in the world, that doesn’t have this classic on it’s menu, and if you find one that doesn’t, don’t eat there:-)

Traditionally, the chicken is marinated and grilled in a clay oven called “Tandoor”. The gravy is made with fresh tomatoes, onions, fresh ginger-garlic and lots of garam masala. The gravy is finished with cream to balance the warmth of the spices, which makes it a delicacy. This is one of my children’s favorite dish. So, to make an everyday, low calorie version of this dish, I substitute heavy cream with greek yogurt! The result is so spectacularly similar to the traditional version, I promise, you won’t miss the cream and you won’t have to hit the gym after this. Chicken Tikka Masala is best enjoyed with Zeera Rice (Cumin rice), or Butter Naan!

In this video, I have made this recipe in my electric pressure cooker, Instant Pot. If you marinate the meat and follow all steps, this dish will be ready in about 40-45 minutes from start to finish. You start by marinating the meat, takes 5 minutes to put it together and about 15 minutes in the fridge. In the meantime, you finish the sautéing and pureeing process of the sauce. The start the IP timer for 6 minutes, it takes about 10 minutes for it to come to pressure and then 5 minutes cooling time after it’s done, so about 21 minutes. If you’re skipping the marination process, you can make this dish in under 30 minutes, from start to finish. Simply add an extra teaspoon of Garam Masala to the sauce to compensate for the flavors in the marinade.

I have made this recipe many times in my Hawkins pressure cooker, as well as on the stove-top. Check out the Notes section for details on that.

No-Cream Skinny Chicken Tikka Masala in Instant Pot

Print Recipe
Serves: 4-6 Cooking Time: 30 minutes total (no marination), 45 minutes (with marination)

Ingredients

  • MARINADE for chicken:
  • 1.5 lbs. boneless, skinless chicken thighs (fat trimmed) OR boneless skinless breast
  • 1 tablespoon ginger-garlic paste (3/4 inch piece of ginger + 2 cloves of garlic)
  • 1 teaspoon garam masala
  • 1 teaspoons coriander powder
  • 1 teaspoon cumin powder
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon salt
  • 3/4 cup plain yogurt
  • Juice of 1 lime

  • SAUCE:
  • 1 tablespoon olive oil + 1 tablespoon butter/ghee (If using one of the two- 2 tbsp.)
  • 1 medium onion, coarsely chopped/sliced
  • 1 green chili (optional)
  • 1 tablespoon ginger-garlic paste (3/4 inch piece of ginger + 2 cloves of garlic)
  • 4 medium size tomatoes, diced, or, one 14-ounce can diced tomatoes
  • 1 teaspoon salt
  • 1 teaspoon turmeric powder
  • 2 teaspoon garam masala
  • 2 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 1/2 teaspoon cayenne
  • 1 teaspoon smoked paprika
  • 12-15 cashews
  • 3 tablespoons plain full-fat greek yogurt
  • 2 tablespoons chopped cilantro for garnish

Instructions

1

Prep: Prepare the marinade for the chicken by combining ginger-garlic paste, garam masala, coriander, cumin, turmeric, cayenne, salt, lime juice and yogurt. Pour it in a bowl, or a gallon size ziplock bag (for easy clean-up), and toss the chicken in it, till well coated. Refrigerate for 15 minutes- overnight. If you don't have the time for that, leave it till you prep the sauce.

2

Turn IP on SAUTE. When the display reads "hot", about 30 seconds, add olive oil + butter/ghee. Add chicken, grilling one minute on each side. The chicken will be raw at this point- in this step we're sealing the marinade flavors. Remove chicken and keep aside.

3

For making sauce, add onion, tomato, green chili, ginger-garlic and sauté for one minute. Add garam masala, coriander, cumin, salt, paprika, turmeric and sauté for 30 seconds. Add 12-15 cashews and stir. Turn off IP. Transfer onion mix to a blender, cool for 5 minutes and blend into a smooth sauce.

4

Meanwhile, cut chicken into bite-size pieces.Add yogurt to the cooled sauce and blend again. Add sauce back in IP along with chicken and 1/4 cup water (skip the water if you used canned diced tomatoes). Close lid. Vent set to SEALING. MANUAL (hi-press) for 6 minutes. Open lid after natural pressure release or QR after 5 minutes. If the tomatoes were tart to begin with, you may want to add 1/2 teaspoon sugar to balance flavors (optional). Garnish with chopped cilantro. Enjoy Chicken Tikka Masala with Cumin Rice (Zeera Rice) or Garlic or Butter Naan!

Notes

30 minute version: If you are in a rush, you can skip Step 1 and add the diced chicken pieces straight to the sauce and pressure cook the same way. Simply add an extra teaspoon of Garam Masala to the sauce to compensate for the flavors in the marinade.

HAWKINS Pressure cooker: Follow all instructions till step 3 in the pressure cooker. In Step 4, pressure cook for 7-8 minutes on medium-high flame after the first whistle. STOVE-TOP: Follow all instructions in a deep skillet or a stock-pot. In Step 4, cook for 12-15 minutes, covered, till the chicken is cooked through.

Chicken, Seafood & Meat/ Instant Pot Magic/ Under 30 minutes

Chicken Biryani in Instant Pot (Chicken and Rice)

Biryani is a rice-based dish, which is made by cooking rice with marinated meat (or vegetables), with yogurt and warm spices. It’s typically made with Basmati or any long grain rice and has many variations all over India. It can be made with chicken, lamb or beef. The vegetarian biryani is typically made with paneer (Indian cottage cheese) and fresh vegetables.

There are many theories about the origin of ‘Biryani’. The popular one is the it originated in Persia and was brought to India by the Mughals. This theory believes that Biryani is an Indian adaptation of the Persian Pilaf.

There are two basic ways of cooking a Biryani- Kachhi (meaning ‘raw’) Biryani, where marinated meat is cooked with partially cooked rice. Since the rice is 50% cooked before adding to the biryani pot, no additional water is added and the juices released by the meat and marinade are enough to finish the cooking process. The result is a harmony of flavors where the rice is often multi-colored, depending on what is was closest to in the pot- the meat, the fried onions or the saffron. The other way of making biryani is where a meat curry if prepared first and then the rinsed and soaked rice is cooked in the curry. Between the two, the Kacchi Biryani seems to be the more popular one and is served in restaurants, world over. Traditionally, this is a slow-cooked recipe that takes a couple of hours to make. I’ve made a 30 minute version of it using my electric pressure cooker- the Instant Pot.

This Chicken and Rice recipe uses a few non-traditional ingredients like Chaat masala and Smoked Paprika, the flavor boost that these two ingredients bring to the marinated meat is amazing. Chaat masala is actually a blend of coriander seeds, cumin seeds, caraway seeds (ajwain), mango powder, garam masala, black rock salt and black peppercorns. It is often used as a seasoning for salads, fruits, grilled meats and vegetables and yogurt dips (Raita). Just a little bit of Chaat masala adds a lot of depth to the meat during the marination process in this recipe. Paprika on the other hand, adds a smoky peppery taste and color, which infuses in the meat when the biryani is steam-cooked. These two ingredients are optional, but highly recommended. I have been using this recipe for years now and whenever I entertain with it, it ends up being a crowd pleaser.

Multiplying this recipe is easy. To double up this recipe, create alternate layers of chicken and rice, basically repeating step 3 in the order mentioned. Enjoy it with a chunky Cucumber-Mint Raita (cucumber yogurt dip- recipe in ingredients section), or a Garden salad with a squeeze of lime.

Before I got my Instant Pot, I used to cook it in my stove-top pressure cooker. Here’s how:

  1. Follow all instructions and assemble the biryani in the pressure cooker. Close the cooker and place it on medium-hi heat.
  2. As soon as the first whistle goes, reduce heat to medium and cook for 6 minutes.
  3. Alternatively, after the first whistle, remove the pressure cooker, place a flat skillet(frying pan) on the stove and place the pressure cooker in that. Continue cooking on medium-high heat. This will ensure that your chicken doesn’t burn at the bottom of your pressure cooker.

Chicken Biryani in Instant Pot

Print Recipe
Serves: 6 Cooking Time: 30 minutes

Ingredients

  • MARINADE for CHICKEN:
  • 1-1.5 lb. boneless skinless chicken thighs
  • 3/4 cup plain yogurt or buttermilk
  • 2 tablespoons olive oil
  • 2 tablespoons ginger-garlic paste (1 inch ginger + 6 cloves garlic)
  • 2 tablespoons chopped cilantro & mint
  • 1 tablespoon garam masala
  • 1 tablespoon coriander powder
  • 2 teaspoons cumin powder
  • 1 teaspoon turmeric
  • 1 teaspoon red chili powder (adjust to your spice level)
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon chaat masala (optional)
  • 1 teaspoon salt
  • Juice of 1 lime
  • BIRYANI
  • 1 tablespoon melted butter for toping
  • 8-10 whole cashews
  • 1/2 teaspoon saffron soaked in 2 tablespoons warm milk
  • 1 teaspoon garam masala for topping
  • 1/2 teaspoon garam masala for cooking rice
  • 1/2 cup chopped cilantro & mint
  • 1/4 cup fried onion (store bought)
  • 2 cups basmati or long grain rice
  • CUCUMBER-MINT RAITA (Yogurt Dip- mix everything together and refrigerate till serving):
  • 1 english cucumber, chopped fine
  • 2 cups plain yogurt
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon sugar (optional, but highly recommended)
  • 1 tablespoon chopped mint

Instructions

1

Rinse and soak rice in warm water. Prepare marinade by mixing together yogurt, olive oil, lime juice, ginger-garlic paste, salt, spices, 2 tablespoon chopped cilantro & mint. Mix well. Add the chicken thighs and coat well with marinade. Keep aside while you par-boil the rice.

2

Rinse and strain rice. In boiling water add the rice along with 1/2 teaspoon garam masala and 1 teaspoon olive oil. Cook rice on high-heat for 5 minutes. Turn the heat off and strain the rice. This step can also be done in the microwave for the same time.

3

Turn on the Instant Pot on sauté mode. Layer chicken evenly. Top with the remaining marinade. Layer the par-boiled rice evenly all over the chicken. Sprinkle fried onions on top followed by chopped cilantro-mint. Add cashews and sprinkle 1 teaspoon garam masala. Pour the saffron-milk evenly followed by melted butter. (if you used a thick yogurt for marinade, start by adding 1/4 cup water in the inner pot followed by chicken)

4

Close the lid. Turn off sauté. Press Manual (High pressure) for 6 minutes, while the vent is in sealing position. Allow for pressure to release naturally. Open the lid and carefully fluff up the biryani without breaking the rice. Enjoy as-is or with a cucumber-yogurt dip!

Chicken, Seafood & Meat/ Instant Pot Magic/ Low Carb

Chicken Vindaloo Keto in Instant Pot

Chicken Vindaloo is a popular Indian curry dish from the western coast. It’s a local adaptation of the Portuguese dish, carne de vinha d’alhos, which literally means, meat marinated in wine and garlic.

This is my take on this slow-cooked classic – a simplified, Instant Pot version, low-carb version. I added carrots and cauliflower to the curry towards the end to add flavor and fiber, and you have a delicious vindaloo stew, ready in under 30 minutes!

Print Recipe
Serves: 4 Cooking Time: 20

Ingredients

  • 1 lb. boneless, skinless Chicken thighs
  • 1 medium onion, sliced thin
  • 4-6 whole red dried chillies
  • 1 tablespoon ginger garlic crushed (1/2 inch ginger + 3 cloves garlic)
  • 1 tablespoon garam masala
  • 3 tablespoons red wine vinegar
  • 1 teaspoon turmeric powder
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 teaspoons olive oil/butter/ghee
  • 2 tablespoons chopped cilantro for garnish
  • 1 carrot cubed
  • 1 cup cauliflower florets

Instructions

1

Soak dry chillies in 1/2 cup hot water. Keep aside for 10 minutes. Turn ON Instant pot on sauté mode. Add oil and heat for 30 seconds. Add onions and sauté for 2 minutes, till soft.

2

In a blender, add sautéd onions, re-hydrated red chillies with their liquid, all dry spices, salt and sugar. Purée into a smooth paste.

3

Turn ON Instant pot. Add spice purée, 1/2 cup water, chicken thighs and mix well. Close the lid, turn the vent to sealing position. Cook on Manual (high-pressure) for 6 minutes. Let the pressure release naturally (NR).

4

Add cubed carrots and cauliflower florets in the curry. Mix well. Cook on Manual (high-pressure) for 2 minutes. Do a quick release (QR) and open the lid. Garnish with chopped cilantro and serve. Enjoy!

Notes

You can substitute sugar for 1/4 cup coconut milk. Even though this recipe uses chilies as a base, the curry is not too spicy. It has the flavor from the chilies, not that much heat. If you prefer a milder flavor, de-seed the dry chilies before soaking them in water, OR, do half chilies along with 1 tablespoon paprika powder.

 

Chicken, Seafood & Meat/ Low Carb/ Under 30 minutes

Chicken Seekh Kebab

Chicken Seekh Kebab: Skewered minced chicken seasoned with warm spices

Seekh (meaning skewer) kebabs are an extremely popular finger food in India. In my quick and easy take on this classic, I add shredded carrots- they keep the kebab moist and add a hint of sweetness to balance the heat of the garam masala. Dip it in a yogurt-cilantro chutney as appetizers, or roll it in a pita or lavaash for a hearty chicken kebab wrap. This crowd pleaser is ready in under 30 minutes!

Chicken Seekh Kebab

Print Recipe
Serves: 4 Cooking Time: 20 minutes

Ingredients

  • 1 lb. ground chicken
  • 1 medium shallot finely chopped
  • 1 medium carrot finely shredded
  • 1/4 cup chopped cilantro
  • 1 serrano chili (de-seeded for mild heat)
  • 1 tbsp.ginger garlic paste (or 3 cloves of garlic + 1/2 inch ginger)
  • 1 tbsp. garam masala
  • 1 tsp. smoked paprika
  • 1 tbsp. plain greek yogurt
  • 1 tsp. salt
  • 1 tbsp. melted butter or ghee
  • 8-10 bamboo skewers

Instructions

1

Mix all the ingredients, except butter, together in a bowl. Add melted butter/ghee and mix well. Divide the mixture evenly into 8 or 10 portions.

2

Wet your palms with water, take the meat mixture and roll it into an oblong shape by gently pressing it together.Thread the meat mix into the skewers. Place the skewers on a lined ungreased baking sheet.

3

Turn on the oven on Hi Broil mode and place the baking sheet on the top rack. Broil the kebabs 4 minutes on the first side, flip them, cook another 4 minutes till they are golden brown. Rest for 5 minutes before serving. Serve with the Cilantro-chili chutney as an appetizer or pair with a green salad for a low-carb meal.

Notes

Pre-soak the bamboo skewers for 10 minutes, at least 30 minutes prior to broiling or grilling time. If you forget to do so, which I do most of the time, just wrap the exposed ends with some aluminum foil and no one will know:-)