Seekh Kebab is a popular South Asian dish made by skewering finely minced meat, typically lamb or chicken, mixed with various aromatic spices, herbs, and seasonings. The meat mixture is shaped onto skewers in cylindrical shapes and grilled or cooked in a tandoor or bar be cue until tender and charred on the outside. These succulent, flavorful kebabs are renowned for their smoky aroma, robust spices, and tender texture, often served as appetizers or as part of a main course in many Indian and Pakistani cuisines.
Here’s a detailed recipe:
Ingredients:
- 500 grams minced lamb or chicken
- 1 large onion, finely chopped
- 2-3 green chilies, finely chopped (adjust according to spice preference)
- 2 tablespoons ginger-garlic paste
- 1/4 cup fresh coriander leaves, finely chopped
- 1/4 cup fresh mint leaves, finely chopped
- 1 teaspoon garam masala powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon red chili powder (adjust to taste)
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon black pepper powder
- 1 teaspoon paprika (optional, for color)
- Salt to taste
- 2 tablespoons besan (gram flour)
- 2 tablespoons lemon juice
- 2 tablespoons oil (for basting)
- Skewers (metal or wooden, if using wooden skewers, soak them in water for at least 30 minutes before using)
Instructions:
- Preparation:
- In a large mixing bowl, combine the minced meat with chopped onions, green chilies, ginger-garlic paste, coriander leaves, mint leaves, garam masala powder, cumin powder, coriander powder, red chili powder, turmeric powder, black pepper powder, paprika (if using), salt, besan (gram flour), and lemon juice. Mix everything thoroughly to ensure the spices are evenly distributed.
- Molding the Kebabs:
- Take a handful of the mixture and mold it onto the skewers, shaping it into long, cylindrical kebabs. Wetting your hands with water occasionally will prevent the mixture from sticking to your hands.
- Grilling:
- If using an outdoor grill, preheat it to medium-high heat. If using an oven, preheat the broiler.
- Place the kebabs on the grill or on a baking tray if using the oven. Brush the kebabs with a little oil.
- Grill the kebabs for about 8-10 minutes, turning them occasionally to ensure even cooking. They should be cooked through and have a charred, slightly crispy exterior.
- Serve:
- Once done, remove the kebabs from the grill or oven. Serve hot with naan, pita bread or Rumali roti, along with mint chutney, sliced onions, and lemon wedges.
Seekh Kebabs are a delightfully flavorful and aromatic dish that makes a great appetizer or a main course. Enjoy these succulent kebabs with your favorite accompaniments!
