Tick-keeah Kawab (Hussanee Curries on Stick)
A variation of the traditional Seik Kawab, these marinated meat skewers are grilled over charcoal and served as part of the Hussanee curry tradition. The meat is marinated in a spiced yogurt mixture with mustard oil and lemon, then threaded on skewers and grilled to a rich brown color.
Ingredients
- 2 pounds Beef, mutton, or veal, bones removed and chopped slightly (Cut into 2-inch squares after marinating)
- 2 tablespoons Mustard oil (Can substitute with vegetable oil if mustard oil is unavailable)
- 4 teaspoons Onions, ground or finely grated (About 1 medium onion)
- 1 teaspoon Ground chilies or chili powder (Adjust to taste)
- 0.5 teaspoon Ground ginger
- 0.25 teaspoon Ground garlic or garlic paste (About 1 clove)
- 1 teaspoon Ground turmeric
- 1.5 teaspoons Salt
- 1 cup Thick yogurt (tyre or dhye) (Greek yogurt works well)
- 0.5 teaspoon Ground coriander seed
- 1 large lemon Lemon juice, freshly squeezed (About 3 tablespoons)
- 3 tablespoons Ghee for basting (Melted, for basting during grilling)
More recipes using Beef_mutton_veal
Instructions
- 1Remove bones from 2 pounds of beef, mutton, or veal. Chop the meat slightly without mincing or cutting through it completely. The meat should remain in larger pieces that will later be cut into 2-inch squares.
- 2In a large bowl, mix together the mustard oil, ground onions, ground chilies, ground ginger, ground garlic, ground turmeric, salt, thick yogurt, ground coriander seed, and lemon juice. Stir well until all ingredients are thoroughly combined into a smooth marinade.
- 3Add the chopped meat to the marinade mixture. Mix well, ensuring all pieces are coated. Turn the meat over occasionally to allow it to absorb the mixture evenly. Let it marinate for about 15 minutes.
- 4After the initial marinating period, cut the meat into uniform 2-inch squares. Return the squares to the marinade and continue to marinate for a full hour, turning occasionally to ensure even absorption.
- 5Thread the marinated meat squares onto metal skewers (silver, plated, or stainless steel). Space them evenly, leaving a small gap between pieces to allow for even cooking.
- 6Prepare a slow charcoal fire or preheat a grill to medium heat. The fire should be hot enough to cook the meat but not so hot that it burns or singes. Melt the ghee for basting.
- 7Place the skewers over the slow charcoal fire. Grill the meat, turning regularly and basting continuously with melted ghee. Cook until the kawab develops a rich brown color without burning or being singed. This should take about 15-20 minutes depending on the heat and meat thickness.
- 8Remove the meat from the skewers and serve hot. Traditionally served with chappatee (hand-bread) or occasionally with rice.
