City of Joy Feast- Kebab Madness

Final Lunch Menu

Chicken kebab
Beef kebab
Ground beef kebab
Salad/relish to go on top of the kebab
Cucumber raita
Chickpea soup (dal)

Chicken kebab

100 servings- 25 lb boneless chicken thighs
Pepper, cubebs, long pepper
16 oz Fresh ginger paste
3 tbl turmeric

Seekh kabab

6.5 portions
2.5 lb= 40 oz ground beef (70/30)
⅛ tsp cloves,
½ tsp cardamom,
2 heaping tsp salt,
1 tsp turmeric,
maybe ¼ tsp asafoetida,
2 tsp freshly ground cumin,
2 tsp ground coriander,
1 heaping tsp freshly ground smoked black peppercorns,
½ bunch cilantro,
½ bunch green onions.
Basted with 2 tbl ghee melted with 1 tiny pebble of camphor. Pepper could be doubled and could use another tsp of salt. Quantity of herbs is good. 6.5 portions

Seekh kebab 50 portions
12 lb 70/30 ground beef
3 bunches green onions
3 bunches cilantro with stems
1 tsp cloves
5 tsp cardamom
3 tbl turmeric
1 tsp asafoetida
3 tbl pepper
6 tbl cumin & coriander
6 tbl salt
2 c ghee with pellet of camphor to baste

Chunk beef kebab

1.5 lb meat 1” cubes,
4 cloves garlic,
½ onion,
½ tsp turmeric,
pinch hing,
1 tsp cumin,
1 tsp salt,
½ tsp pepper,
¼ tsp cloves,
¼ tsp cinnamon.
Pureed the spices and onions with 3 tbl vinegar & 3 tbl oil,
marinate for an hour, grill over coals.
Chunk Beef kebab- 80 portions
20 lb chuck roast
8 onions
66 cloves of garlic!
1 tsp asafoetida
5 tbl cumin
4 tsp cloves & cinnamon
5 tbl salt
1 bottle white wine vinegar


Papadum- 30 small papad
Bread- 100 pieces
Side Dishes
Salad/topping/relish- p 33 (136)
3 lb red onions
5 lb muli radishes
5 bunches cilantro
2-3 tbl fresh ginger paste
Lime juice

Lime juice and/or vinegar for eating
Lots of fresh herbs- green onions, cilantro


p 39- for 100
16 hot house cucumber – peeled, seeded and thinly sliced
128 oz Greek yogurt
1-1/2 cups and 1 tablespoon lemon juice
1 cup and 1 tablespoon chopped fresh mint
1 tablespoon and 1-1/4 teaspoons white sugar
2 teaspoons kosher salt

Chickpea soup (dal)

For 4 ppl x 20= 80 ppl
Chickpeas – 20 cups= 10 lb dry
Turmeric – 3 tbl
Fresh Ginger – 4 oz paste
Fresh Garlic – 4 oz paste
Onion – 20 finely diced
Salt – to taste
Cumin powder – 20 TBS
Homemade Garam Masala – 10 tsp
Cilantro – 5 bunch chopped
Lime – 10 juiced
Directions: Check lentils for debris, then wash and drain them. Take and boil washed lentils in water with turmeric until very soft and mushy adding more water until YOUR desired texture is achieved, set aside. In a separate pan fry ginger and garlic in oil at med/high for 2 minutes, then add onion with 1/2 tsp salt and fry until very soft and golden, add cumin and garam masala and sautee for 1 minute then pour this mixture into the lentils, stir to combine and finish with chopped cilantro, lime juice, and salt to taste.

Laddu to satisfy hunger

p9 (basically coconut burfi) Makes 48
besan – 3 cup
Ghee – 3 cup (melted)
Grated coconut – 3 cup
Milk – 3 cup
Sugar – 8.5 cups


p 58 (202) Makes 20 laddu
4 oz whole wheat roti, toasted, stale, torn into pieces
2 oz almonds
1 scant cup chopped jaggery
½ tsp cardamom
6 dates, chopped
1 tbl butter
Process the roti to coarse texture. Add the almonds and make a coarse powder. Add the powdered almonds, chopped dates, cardamom powder and jaggery. Stir well to combine. Keep this mixture aside. Heat a heavy bottomed pan on low heat and melt the ghee. Add in the Roti powder and stir well. Roast the whole wheat roti for about 5 to 7 minutes or until the powder is hot enough. The reason we roast on low heat, is so that it becomes crisp slightly and the heat also helps in binding the remaining ingredients to make the malida. Add this toasted powder to the wide bowl with other ingredients. Combine all the ingredients. Once mixture feels wet, start making small bite balls out of the Malida Mixture.