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MULTIMEDIA VIDEO


RECIPE:
Backyard Desi Grill: Shish Kebab

Here’s something to spice up your summer backyard grill. It is an age-old dish that originated in the Middle East and has since been prepared the world over with slight modifications based on the taste of that region. Chef Sanjay Patel shows how to make some Shish Kebabs.


(Above): Shish Kebab [Photo: Siliconeer]

Ingredients:

•   2 lbs lean ground lamb
•   2 onions, finely chopped
•   ½ cup fresh mint leaves, finely chopped
•   ½ cup cilantro, finely chopped
•   1 tbsp ginger paste
•   1 tbsp garlic paste
•   1 tbsp green chili paste
•   2 tsp ground cumin
•   2 tsp ground coriander
•   2 tsp paprika
•   1 tsp cayenne pepper
•   2 tsp salt
•   1 egg
•   ¼ cup vegetable oil
•   skewers

Method:

In a large bowl, mix ground lamb, onions, mint, cilantro, ginger paste, garlic paste, egg yolk and chili paste. Season with cumin, coriander, paprika, cayenne, and add salt. Cover, and refrigerate for about two hours.

Take a handful of the lamb mixture, about 1 cup, and form a sausage around the skewer. Do this for all the skewers. (Note: If you are using wooden skewers, soak them in water for about 15 minutes before adding the sausage). Make sure the meat is spread to an even thickness. Refrigerate until you are ready to grill.

Preheat grill for high heat. Brush grate liberally with oil, and arrange kabobs on grill. Cook until well done, turning as needed to brown evenly.
Serve with chutneys and salad.

Makes 8 servings.


Sanjay Patel has a degree from the Culinary Institute in Birmingham, U.K., and is certified in food and hygiene. He was named 1996 Chef of the Year by Quality Cuisine, U.K.

Patel is executive chef at Milan restaurant in Milpitas, Calif.


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COVER STORY
The Patriotic Saint:
Swami Vivekananda

Vivekananda contributed to the notion of nationalism in colonial India. Siliconeer presents a remembrance of his life and work in this year’s Independence Day Special feature.


CURRENT AFFAIRS
Fatal Nutrition Program:
Children Served Poisonous Meals

Last month 23 school children died due to organophosphate pesticide-contaminated school lunch served to them in the eastern province of Bihar’s Chhapra district, writes Priyanka Bhardwaj.


MARKET WATCH
Real Investing:
Real Estate Trends

With the reviving housing market, major metros are heading back to 2006 prices, writes Ashok K. Gupta.


OTHER STORIES
EDITORIAL: The Patriotic Saint
POLITICS: India's Food Security Sham
PHILANTHROPY: Sevathon 2013
SOCIETY: Strict Disaster Code
COMMUNITY: JAINA Convention
TRIBUTE: A Gentleman Villain, Pran
RECIPE: Shish Kebab
TRAVEL: Scenic Pacific Coast
AUTO REVIEW: 2013 Ford Fusion
FICTION: Stolen Moments
BOLLYWOOD: 2013 IIFA Awards
BOLLYWOOD: Film Review: D-Day
BOLLYWOOD: Guftugu
HOROSCOPE: August

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