Sheek KebabsI love these, and if you've been to mine for dinner you've probably had the pleasure as they make a great starter either served up with a little side salad or as part of a mixed platter to dig into. If you've got a food processor these are dead easy to prepare.4 green chillies deseeded 3 cloves garlic 2cm cube fresh ginger, pealed 1 pinch Turkish saffron 1 tbsp fresh coriander leaves 2 tbsp lemon juice 1 tsp mint sauce 2 tbsp tandoori paste 1 tbsp tomato puree 1 tbsp ground cumin 1 tsp chilli powder 1 egg white ½ cup plain flour Add all the remaining ingredients except for the flour and blend to a smooth paste. Finally add the flour a little at a time and combine. Shallow fry a teaspoon of the mixture to test the spicing / seasoning adding extra chilli powder to the mixture to taste. Set the mixture aside and refrigerate for an hour. To cook dived the mixture into 10. Roll each piece into a sausage shape and arrange on a baking tray. Place into a preheated oven at 190C for 30 mins. After 30 mins drain the fat from the baking tray and return the kebabs to the oven for a further 10 mins. Serve with green salad, sliced tomato, lemon wedges and mint yoghurt. |