Description

shan seekh kabab
ingredients: paprika, red pepper, salt, coriander, melon, ginger, allspice, long pepper, black pepper, cumin, cloves, bay leaf, garlic, roasted chickpeas, carom, dried papaya powder, acidifier: citric acid, maltodextrin, humectant: sodium phosphate, hydrolyzed SOY protein, cane sugar, rapeseed oil, anti-caking agent: silicon dioxide. allergy advice: may contain traces of sulphite, sesame, mustard, gluten and nuts. allergens in CAPITAL LETTERS. nutritional information per 100g: 1256kJ / 300 kcal, fat: 10g of which 0g, carbohydrates: 40g of which sugars 0g, dietary fiber 20g, protein 10g, salt 21.3g. Keep cool and dry. Imported by: see stamp, THT see stamp. Mix all ingredients except oil and blend in a chopper for 1 minute. Set aside for about 2-3 hours. add oil and mix well. Make small round meatballs. Thread each through a skewer. With a wet hand, press the ground meat into a thin layer around each skewer. BBQ over low heat from coal/gas grill (or in a hot oven 275°F). Turn the skewer frequently until the kabab changes color.