How to make KEBAB SPRINKLER - skk -

This flavour packed spice powder when sprinkled over kebabs adds that extra zing which is so welcome

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Readymade chicken seekh kebabs, Oil (ऑइल)

Cuisine : Indian

Course : Powders

advertisement

You can also find more Powders recipes like Idli Dosa Chutney Powder Chana Masala Garam Masala Goda Masala

KEBAB SPRINKLER - skk

KEBAB SPRINKLER - skk Recipe Card

Print

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for KEBAB SPRINKLER - skk Recipe

  • Readymade chicken seekh kebabs 4

  • Oil 2 teaspoons

  • Spice mix

  • Cumin seeds 2 teaspoons

  • Black peppercorns 12-15

  • Cloves 4-5

  • Black cardamom 1

  • Bay leaf 2

  • Dried red chillies broken 2

  • Green cardamoms 4-5

  • Tata Sampann Kasuri Methi 2 teaspoons

  • Dried mango powder (amchur) 1 teaspoon

  • Pink salt 1/2 teaspoon

  • Salt to taste

  • Onion rings to serve

  • Fresh mint leaves a few

  • Lemon 1/2

  • Fresh mint sprigs to garnish

Method

Step 1

Heat a non-stick pan, add cumin seeds, black peppercorns, cloves, black cardamom, bay leaf, dried red chillies and green cardamoms and dry roast on low heat till fragrant.

Step 2

Add Tata Sampann Kasuri Methi and toss well for 1 minute. Take it off the heat and transfer into a bowl and allow to cool.

Step 3

Add ½ tsp dried mango powder and pink salt and mix well.

Step 4

Heat oil in another non-stick pan, add the chicken kebabs and cook, turning them, till golden brown on all sides.

Step 5

Meanwhile, transfer the roasted spices into a mixer jar and grind to a fine powder.

Step 6

Add salt and remaining dried mango powder, mix well and sift the masala powder into a bowl. Transfer the masala into a sprinkler bottle.

Step 7

Place the cooked kebabs on the worktop and cut them diagonally into medium sized pieces, add onion rings, torn mint leaves and squeeze the juice of lemon on top. Sprinkle the masala and transfer the mixture onto a serving plate. Garnish with a mint sprig and serve hot.

advertisement
website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.