Galawati Kebab Recipe

Cooking Directions

• STEP 1.In a mixing bowl, combine minced meat, ginger-garlic paste, raw papaya paste, and a blend of spices like red chili powder, garam masala, and roasted cumin powder.
• STEP 2.Add fried onions, chopped coriander leaves, and mint leaves to the mixture. Mix well to combine all the ingredients.
• STEP 3.Cover the bowl and refrigerate the mixture for at least 2 hours to marinate and allow the flavors to develop.
• STEP 4.After marination, shape the mixture into small round patties or kebabs.
• STEP 5.Heat a griddle or tawa over medium heat and grease it with oil or ghee.
• STEP 6.Place the kebabs on the griddle and cook for about 3-4 minutes on each side until they are golden brown and cooked through.
• STEP 7.Serve the Galawati Kebabs hot with mint chutney, sliced onions, and lemon wedges.
• STEP 8.Enjoy the tender and flavorful Galawati Kebabs as an appetizer or as part of a main course.

Cooking Tips

• To achieve the perfect texture, make sure to finely mince the meat or ask your butcher to do it for you.
• If you don't have raw papaya or raw pineapple, you can use meat tenderizer powder as an alternative.
• For added smoky flavor, you can cook the kebabs on a charcoal grill.
• You can also shape the kebabs onto skewers and cook them on a barbecue for a different presentation.

Storage and Serving

• Leftover Galawati Kebabs can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the kebabs in a preheated oven or on a griddle until warmed through.
• Serve the reheated kebabs with fresh mint chutney and naan bread for a delicious meal.