Chicken Bun Kebab Recipe | Food Diaries | Zarnak Sidhwa | Desi Food

Method:
Mix with chicken mince the turmeric powder, red chilli powder, chaat masala powder, all spice powder, salt, green chillies and onion.Divide the mixture into equal portions and shape them into patty sand keep them on a plate.Break the eggs into another bowl, add salt and whisk well.Heat oil. Dip each patty in the egg mixture and and shallow-fry, turning sides, till golden and crisp. Drain on absorbent paper. Toast the split buns in a pan in some melted butter. Apply green chutney on the base, place a chicken kebab, sliced onion and piripiri masala and place the base of another bun on top. Apply mayonnaise and green chutney on this, sprinkle grated cheese and piripiri masala, cover it with the top slice of the bun.Apply butter on top, flip and toast till golden and crisp. Take it off the heat.Cut the bun kebab diagonally and place on serving plates. Serve hot with sliced onion and green chutney.
For piri piri masala:
Mix all ingredients and transfer the piri piri masala into an air-tight container. It stays fresh up to 1 month when refrigerated.

Method:
Heat oil. Add the onion and garlic and sauté. Add the beef mince and brown it well then add the tomatoes, tomato paste, beef stock, mixed herbs &Worcestershire sauce and stir to combine. Once sauce is thickened fold in earlier boiled pasta and sprinkle the cheese on top and lower flame and cover for a further 2 minutes until the cheese has melted. You can grill the dish in the oven if it is an ovenproof dish, to melt the cheese and serve immediately.