MAAS KE SULE


A Rajasthani speciality. This delicious smoked kebab can be made using chicken, fish or lamb.

Method

  • In a large glass bowl whisk together all the ingredients for the marinade.
  • Mix in the meat pieces and leave aside for 3 hours.
  • Pre-heat the OTG oven to 200° C.
  • Skewer the meat onto the skewers provided and place on the wire grill cum barbecue tray. Place a dip/crumb tray below to avoid spillage onto the heating coils.
  • Place into the oven in top rack position and set the oven function to Broil/Grill and grill at 220° C for 30 minutes basting it occasionally with ghee. Using gloves turn the skewers occasionally.
  • Serve hot along with onion rings, lemon wedges and green coriander chutney.

Ingredients

1 kg Boneless Meat (1 ½” cubes)
100 ml Ghee (for basting)

Marinade

175 gm Raw Papaya (peeled, de-seeded & ground to a paste)- alternatively 1 tsp of Meat tenderiser can be used
2 tbsp Ginger-Garlic Paste
1-2 tsp Red Chilli Powder
250 gm Thick Curd (beaten)
2 tbsp Brown Onion Paste
½ tsp Garam Masala Powder
To taste Salt and Pepper

 

  • Cooking Time: 30 mins
  • Cooking Temp: 220°C
  • Cooking Mode: Broil
  • Preparation Time: 5 mins + marinating time
  • Shelf Placement : Top
  • Serves: 4