Yogurtlu Kebab (Kebab with yoghurt )

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Yogurtlu Kebab

monish-gujral-kebab

By Monish Gujral Published: April 10, 2013

  • Yield: 5-6
  • Prep: 20 mins
  • Cook: 20 mins
  • Ready In: 40 mins

[raw][iphorm_popup id=2 name="Recipe Submission"][/iphorm_popup][/raw]

Ingredients

Instructions

  1. Marinate the meat cubes in a marinade of onion juice, olive oil, salt and pepper.
  2. Cook peeled tomatoes, cut into small pieces in 1 tbsp of butter in a pan . Keep warm
  3. Toast bread, cut into small slices and distribute on the plates
  4. Skewer meat and grill on coal fire. Melt 2 tbsp of butter and pour over bread. Add hot tomato sauce and yoghurt.
  5. Remove meat from skewer and place on the dish. Serve with hot green pepper and parsley.

First chef from India to be invited to Le cordon Bleu to demonstrate in Paris. Monish is credited with the trailblazing turn-around of Moti Mahal, from being a small but iconic presence in Delhi, to becoming a multi-national corporation that is well on its way to defining how the world eats Indian food. A traditionalist, Monish has remained true to the signature dishes that made Moti Mahal a legend, while reinventing the dining experience into one that is exciting and avant garde to suit modern sensibilities.

1 Comment

  1. Pingback: "TURKISH KEBAB CRAWL " FOOD BYTES BY MONISH GUJRAL IN THE SUNDAY STANDARD THE NEW INDIAN EXPRESS | Monish Gujral's Blog

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