Maas ke sule

Origin

It evolved as a result of frequent battle situation of Rajasthan. In medieval period when armies went for battles their soldiers used their sword to skew the meat pieces & barbecue it on open fire.

Ingredients(4 to 6 servings)

1 kg Boneless Meat (1 ½” cubes)
100 ml Ghee (for basting)

Marinade

175 gm     Raw Papaya (peeled, de-seeded & ground to a paste)- alternatively 1 tsp of Meat tenderizer can be used
2 tbsp       Ginger-Garlic Paste
1-2 tsp      Red Chilli Powder
250 gm     Thick Curd (beaten)
2 tbsp       Brown Onion Paste
½ tsp        Garam Masala Powder
To taste    Salt and Pepper

Method 

1. In a large glass bowl whisk together all the ingredients for the marinade. 
2. Mix in the meat pieces and leave aside for 3 hours. Pre-heat the oven to 200° C. 
3. Skewer the meat onto the skewers provided and place on the wire grill cum barbecue tray. Place a dip/crumb tray below to avoid spillage onto the heating coils. 
4. Place into the oven in top rack position and set the oven function to Broil/Grill and grill at 220° C for 30 minutes basting it occasionally with ghee. Using gloves turn the skewers occasionally. 
5. Serve hot along with onion rings, lemon wedges and green coriander chutney.