Non Vegetarian Appetizers
with an Asian Flair

"I love you Alka!"

• Seekh Kebab with Mint Chutney • Chicken Tikka • Pork and Chicken Balls with Pita and Raita

If you would like to know more about non-vegetarian appetizers, please contact me at alkadidi@mybindi.com

Seekh Kebab with Mint Chutney

Marinade: 1lb stewing beef or a better cut of beef. (Remember the tougher the cut, the longer you will need to marinade. For stewing beef, marinade 24 hours to break down the meat)

Ingredients
1 tbsp ground ginger
1 tbsp prepared mustard
3 tbsp lemon or lime juice (acid works to break down the meat)
2 tbsp Worcestershire sauce
1 tbsp sugar
1-2 tbsp Diana Sauce or barbeque sauce


Directions
Add salt just before cooking (do not marinade with salt or it will dry out the beef).

Combine all of the above ingredients (except salt) in a shallow glass dish. Cover, and marinade overnight in the fridge. Soak wooden skewers in water or use metal skewers. Skewer the beef and barbeque on medium 7 minutes per side. Do not overcook the beef or you will lose all its flavour! Once done, remove skewers and serve with finely sliced onions. (Remember to soak the onions in water to take away their edge)
Mint Chutney for dipping.
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Ingredients
2 large chicken breast filets (cubed)
1 tsp ground ginger
¼ tsp garlic powder
½ cup yoghurt
¼ tsp tandoori powder
1/8 tsp garam masala

Directions
Marinade chicken in the fridge for two hours in a covered shallow glass. Keep covered and microwave on high for 4 minutes to half cook the chicken.

In the meantime, thinly slice a red pepper, green pepper, and onion and sauté lightly in a pan. Remove from heat. Get a second frying pan ready with oil to sauté the chicken mixture. This will dry up all the excess liquid and leave just the tandoori chicken tikka. It is important that you are sautéing on a very high heat so the liquid with rapidly evaporate. At this stage of sautéing, add salt to your meat. Serve on a platter with the sautéed vegetables and squeeze lemon or lime over top.
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Ingredients
½ lb ground chicken
½ lb ground pork
¼ tsp ginger
1/8 tsp garam masala
¼ tsp garlic powder
¼ tsp tandoori masala
Salt and Pepper to taste

Directions
Combine all ingredients and form ground meat into bite sized balls. Pan fry till done. You may not need to add a lot of oil as the pork is already quite fatty on its own. Fry until done and transfer to a platter. Serve with some mini pitas and cucumber raita.
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