Ghilafi Kebabs
Using Hellmann’s Classic Mayonnaise with the Kebab Mix is a real gamechanger. Always make extra to keep your diners satisfied with second helpings.
Ingredients
Ghilafi Kebabs:
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Capsicum, chopped 240.0 g
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Onion, chopped 240.0 g
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Green chillies, finely chopped 45.0 g
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Ginger and garlic paste 120.0 g
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Cashew nuts 120.0 g
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White bread, sliced 6.0 pc
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Chicken, minced 1.8 kg
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Garam masala 30.0 g
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Cream 120.0 ml
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Oil for frying 1.0 l
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Coriander, for garnishing 10.0 g
![Knorr Professional Chicken Seasoning Powder [Sri Lanka Only] (6x1KG)](/dam/global-ufs/mcos/meps/sri-lanka/calcmenu/products/LK-products/packshots/knorr/knorr-professional-chicken-seasoning-powder-sri-lanka-only-6x1kg/packshot.png/jcr:content/renditions/cq5dam.thumbnail.140.140.jpeg "Knorr Professional Chicken Seasoning Powder [Sri Lanka Only] (6x1KG)")
Preparation
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Ghilafi Kebabs:
- Mix all the chopped vegetables with coriander leaves, ginger garlic paste, salt, cashews, bread and mince or grind.
- Mix the chicken, garam masala, cream, Knorr Tomato Pronto Sauce, Knorr Lime Seasoning Powder, Hellmann’s Classic Mayonnaise, Knorr Chicken Seasoning or Stock Powder and vegetable mixture together and mould the paste in the form of kebabs and refrigerate them.
- Deep fry the chilled kebabs in oil and serve hot.
