This popular meat kabab from Rajasthan is quick and easy to prepare and full bodied in flavour.
Method of preparation :
Rub the meat with the lime juice, half the ginger garlic paste, salt and raw papaya paste well. Leave for 15minutes.
Hung curd means curds from which whey has been drained. Beat the curd till smooth. Mix with the remaining ginger garlic paste, chilli powder, brown onion paste, desiccated coconut and oil, marinate the meat in it for 4-5 hours or preferably overnight.
Take each strip of meat. Pierce in the skewer a few times. Baste with pure ghee and cook over hot coals or in a tandoor. The kababs may be grilled in an oven, too. But coals give best result.
Serve hot with shredded onions, lime wedges and green chillies.