Mutton kheema: 600 gms
Chicken kheema: 500 gms
Garam masala powder: 1 tsp
Red chilli powder (Kashmiri): 1 tsp
Bread crumbs: 50 gms
Green cardamom powder: 25 gms
Refined oil: 50 ml
Coriander leaves: one-fourth sprig
Cheese (soft): 50 gms
Salt: to taste
Cream: 5 tbsp
Saffron: 1 gm
Mix half the quantity of all spices and one egg with mutton kheema and keep aside. Mix the other half of spices and the other egg with chicken kheema and keep aside.
Let the mixtures be mashed well to make a smooth paste.
Mix with fresh cream and fold well.
Add finely-chopped coriander leaves to the mixture.
Mix saffron to chicken kheema only
On a thick tandoor skewer, arrange the chicken kheema first and make sure that it holds properly.
Then apply the mutton kheema on top of chicken kheema and gently press to hold the meat.
Cook in a tandoor for 10 to 12 minutes at a moderate heat rotating all the time to get even colour.
Apply melted butter on top of the kebab to remain soft and succulent. Serve hot sprinkling with garam masala powder, tandoor masala powder and lemon on a bed of Indian green tandoor salad. Serve fresh mint chutney as accompaniment.