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MUTTON BURRA KEBAB

Difficulty: medium
Fuel Type:

  • People

    Serves 4

  • Prep Time

    2 h

  • Grilling Time

    20 min.

Ingredients
Instructions

the Ingredients

05 Burra Kebab
  • 4 pcs. Mutton Chops

For the Dry Rub:

  • 1 teaspoonAbreviation Fennel seeds
  • 1 Cinnamon stick
  • 1 teaspoonAbreviation Black Peppercorns
  • 1 teaspoonAbreviation Cloves
  • ½ teaspoonAbreviation Cumin seeds
  • 1 teaspoonAbreviation Green Cardamom
  • 1 teaspoonAbreviation Coriander seeds
  • 2 Bay leaf
  • 3 Dried chilies
  • 2½ cm Ginger
  • 4 Cloves Garlic
  • 4 Green Chilies
  • 1 tablespoonAbreviation Olive oil
  • 1 tablespoonAbreviation Raw papaya
  • 2 tablespoonsAbreviation Yogurt
  • ½ Lemon
  • ½ teaspoonAbreviation Salt

Instructions

    In the kitchen:

  • Grind Dry rub ingredients in a mixer into powder form.
  • Grind ginger and garlic in a mixer into a paste.
  • Grind green chilies in a mixer into a paste.
  • In a mixing bowl combine all the ingredients.
  • Add the mutton and allow to marinate for 1 hour.

    • At the barbecue:

  • Preheat grill to 200°C for 15 minutes with the lid down.
  • Place the mutton chops over direct heat. Close the lid and let it cook for 4-5 minutes.
  • Once you have seared the mutton, move it over indirect heat and close the lid to cook for 4 to 6 minutes.
  • Check with a thermometer and when the mutton reaches a core temperature 70°C its cooked.
  • Serve Burra kebabs with green chutney and onion relish.

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