Sutli Kebab

1. 1
   prep · ~5 min

   Squeeze minced beef to remove excess moisture.

   Place the minced beef in a clean muslin cloth or fine-mesh strainer. Press firmly to squeeze out as much water as possible. This ensures the kebabs stick together and don't break apart during cooking. Set aside the dry mince in a large mixing bowl.

2. 2
   roast · ~3 min

   Dry roast gram flour until fragrant.

   Heat a small pan over low heat. Add the gram flour and stir constantly for 2-3 minutes until it turns slightly darker and releases a nutty aroma. Remove from heat and let it cool completely.

   TIPWatch carefully — gram flour burns quickly. Keep the heat on low and stir continuously.
3. 3
   mix · ~6 min

   Mix the kebab mixture with all ingredients.

   1.Add the finely chopped onion, ginger paste, minced garlic, and green chilies to the bowl with the minced beef.

   2.Add the cooled roasted gram flour, raw papaya paste, chopped cilantro, and chopped mint.

   3.Sprinkle garam masala, cumin powder, red chili powder, turmeric, black pepper, and salt over the mixture.

   4.Using your hands, mix everything vigorously for 5-6 minutes until the mixture becomes sticky and cohesive.
4. 4
   rest · ~30 min

   Rest the mixture in the refrigerator.

   Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This helps the flavors meld and makes the mixture easier to shape.

   TIPDon't skip resting — it firms up the fat and makes wrapping the twine much cleaner.
5. 5
   prep · ~10 min

   Shape the kebabs around the skewers and tie with twine.

   1.Divide the mixture into 8 equal portions.

   2.Wet your hands lightly with water. Take one portion and press it evenly around a flat metal skewer, forming a long cylindrical kebab about 4-5 inches long.

   3.Take one piece of kitchen twine and wrap it tightly around the kebab in a spiral pattern, with about half-inch gaps between each loop.

   4.Tie the ends of the twine firmly to secure. Gently press the exposed meat between the twine loops to create the signature ridges.

   5.Repeat with the remaining portions and skewers.
6. 6
   fry · ~10 min

   Pan-grill the sutli kebabs until charred and cooked through.

   1.Heat 2 tablespoons of mustard oil in a heavy cast-iron pan over medium heat until it just begins to smoke lightly, then reduce the heat to medium-low.

   2.Place 2-3 kebabs in the pan at a time, ensuring they don't overcrowd.

   3.Cook for 4-5 minutes on one side until deep brown with charred spots, then carefully rotate and cook the other side for another 4-5 minutes.

   4.Baste occasionally with the remaining 1 tablespoon of mustard oil for a crispier exterior.

   5.Check doneness — the internal temperature should reach 160°F, or the juices should run clear when pierced.

   TIPUse medium-low heat — high heat will char the outside before the inside cooks.
7. 7
   rest · ~2 min

   Rest the kebabs for 2 minutes.

   Transfer the cooked kebabs to a wire rack or plate. Let them rest for 2 minutes. This allows the juices to redistribute.

8. 8
   serve · ~2 min

   Carefully remove the twine and serve hot.

   1.Using kitchen scissors, carefully snip the twine at one end and gently unwind it from each kebab. The ridges will stay intact.

   2.Slide the kebab off the skewer or serve it on the skewer for a more dramatic presentation.

   3.Arrange on a plate and serve immediately with lime wedges and raw onion rings.

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