Lucknow Seekh Hot Dogs

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Ahmed Mainul
Ahmed Mainulhttps://www.hospitalitycareerprofile.com
Ahmed Mainul (Mainul Mondal) is a seasoned journalist with extensive experience in hospitality news, executive appointments, biographies, and industry updates. Having worked with reputed hotel brands like Marriott, Taj, and others, he brings a wealth of industry knowledge to his writing. His deep understanding of the hospitality sector and his commitment to delivering insightful stories make him a trusted contributor to Hospitality Career Profile
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Lucknow Seekh Hot Dogs

Lucknow Seekh Hot Dogs : You will absolutely fall in love with this recipe if you enjoy Lucknowi Seekh Kebabs. The chef himself created this fusion recipe, with his favorite tagline being “Namak Shamak Dal Dete Hain.” Harpal Singh Sokhi created the delectable Lucknow Seekh Hot Dog appetizer recipe, which is made with pre-made Chicken Seekh Kebabs and a variety of sauces. This recipe is a great way to indulge your palate during the monsoon and is sure to become a crowd favorite. We guarantee that if you try this hot dog recipe today, it will tantalize your taste buds. Do not wait any longer. (Image and recipe sourced from Godrez Yummies Kabab.)

Ingredients

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4 chicken seekh kebabs

2 hot dog breads

3tablespoongreen chutney

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1/2cupfresh cream

1 tablespoon green mint mayonnaise

2tablespoonmayonnaise

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3leaveslettuce loose-leaf

1onion

1tablespoonmustard sauce

1 teaspoon per sprinkler

1 tablespoon virgin olive oil

The recipe for Lucknow Seekh Hot Dogs

First Step

Pour oil into a nonstick pan and turn it on. Fry the chicken seekh kebab from all sides after thawing it.

Step Two

Next, thoroughly combine 1 tablespoon of regular mayonnaise, fresh cream, green chutney, and mint mayonnaise.

Step Three

Cook the seekh kebabs until the chutney is well coated. After you finish, turn off.

Step Four

Now cut the hot dog buns open and place the lettuce on them. Place the coated chicken seekh kebabs on top of the onion slices.

Step Five

Now, combine 1 tablespoon mayonnaise and mustard sauce and drizzle it over the kebab. Serve hot, drizzling with peri-peri masala.

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