Smoky Mushroom And Chickpea Kebabs With Mint Chutney Recipe

About this recipe

A tantalizing blend of smoky mushrooms and protein-rich chickpeas, crafted into flavorful kebabs and paired with refreshing mint chutney.

Ingredients

• 100 g Garlic
• 500 g Chicken Broth
• 100 g Lemon
• 1 piece Brown Onion
• 500g to 700g Turkey
• 20 g Mixed Herbs
• 100 g Unsalted Butter
• - Tong Garden Cheddar N Jalapeno Chickpeas
• - Besan
• 500 g Onion
• 250g Green Chilli
• loose Ginger
• - Coriander Powder
• 20G Tong Garden Spicy Lime Peanut (20g)
• 50 Grms Kala Masala Handmade Spices 50 Grms
• 100 g Salt
• 100G Oleo

Instructions

1. 1. Clean and finely chop the mushrooms, ensuring they are evenly sized for cooking.
2. 2. Heat a pan with a little oil and sauté the mushrooms until they release moisture and are lightly browned.
3. 3. In a food processor, blend the cooked chickpeas, sautéed mushrooms, onion, green chilies, ginger, and garlic into a coarse mixture.
4. 4. Add the besan, spices, and salt to the mixture, then combine thoroughly to form a dough-like consistency.
5. 5. Shape the mixture into small kebabs, ensuring they are compact and evenly sized.
6. 6. Heat a flat skillet and shallow-fry the kebabs in oil until they are golden and crispy on all sides.
7. 7. For the chutney, blend mint leaves, coriander leaves, lime juice, green chili, salt, and a little water into a smooth paste.
8. 8. Serve the kebabs hot with the mint chutney and enjoy the smoky, tangy flavors.