Ingredients
- Liver (kaleji), cut into cubes 250 g
- Ginger (adrak) paste 1 tbsp
- Garlic (tasari) paste 1 tsp
- Onion paste 1 tsp
- Yoghurt (dahi) 2 tbsp
- Red chilli powder 1/2 tsp
- Garam masala 1/2 tsp
- Cumin (jeera) powder 1/2 tsp
- Green coriander (chopped) 2 tsp
- Turmeric (haldi) powder 1/2 tsp
- Carom (ajwain) seeds 1/2 tsp
- Dry fenugreek (powder) 1 tsp
- Salt to taste
- Vegetable oil 1 tbsp
- Vegetable oil for basting
Method
- Rub ginger, garlic, and onion pastes on the liver cubes and set aside for an hour
- Mix the remaining ingredients (except oil / butter for basting) with the yoghurt and coat the liver cubes.
- Leave to marinate for at least 2 hours.
- Preheat oven to 150°C (300°F).
- Thread the cubes gently onto the skewers.
- Roast / grill / bake till half done (10 minutes).
- Drain the excess marinade, baste once and roast again for 4 – 5 minutes till cooked through.
- Serve at once, accompanied by salad.