Preparation:
Put the cashews in the food processor and process until they have a coarse
finish. Add all the remaining ingredients, except the butter, and blend
until smooth. Transfer the mixture to a large bowl or empty ice cream
tub, cover and chill in the refrigerator for 1-2 hours or overnight.
Pre-heat the oven to 200C/ 400F/gas 6) . Line a baking sheet with foil
and brush it with oil. Have skewers ready.
Lightly grease the palms of your hands and fingers (this will stop the
mixture sticking to your hands) and divide the chicken mixture into 12
equal portions. Mould each portion on to a skewer and make a sausage
shape by gently patting and stretching it to about 15cm in length. Grease
your hands frequently while shaping the kebabs. Place the skewers on the
prepared baking sheet.
Cook the kebabs on the top of the oven for 5 minutes then baste generously
with the melted butter. Turn them over and cook for 3-4 minutes, then
baste again and cook for 2-3 minutes, If you need to cook them in batches
keep the cooked ones hot by wrapping them in foil. Serve hot.
Variation: Traditionally kebabs are skewered because they are cooked in
the tandoor and the skewers make it easier to handle them. It is not
essential for a domestic oven and if you find it difficult to mould them
on to the skewers simply make the mixture into sausage shapes and place
them on the baking sheet.
Serve as a starter with any chutney or raita, cucumber slices and raw
onion rings. They can also be cut into pieces and served as a side dish
or with drinks. |
