Seekh Kebab/Kabab is a popular delectable appetizer/snack often served in restaurants/roadside stalls/street vendors in Asia. This is made with spiced minced or ground meat, usually lamb, beef, or chicken, flavored with spices , shaped into cylinders on skewers and grilled. It is typically cooked on a barbecue, or in a tandoor and tastes awesome.
Originally known as Shish Kebab, these Kebabs were introduced in India by the Turks. Thus, it is hardly a surprise that they derive their name from the Turkish word Shish, which means a “sword” or a skewer and Kebab, i.e., “to roast. “Seekh” just means rods or “skewers
According to a popular belief, these kebabs were the result of hunting activities of the Turkish soldiers who would take shelter in forests during the war. Sword was used as a skewer by them to roast kebabs. Over a period of time, there have been variations to the recipe. Since it seemed to be only source of food they could find in the jungles. Eventually this became their favorite source of food during their night stays in dense forests. The original recipe as per tradition included cashew paste, yogurt etc. which isn’t generally used these days (source- Google)
The vegetarian version of these kebabs would be to use Soya Kheema (Minced Soya) instead of meat and skip egg. Add cashew paste and cream for the perfect moist and rich taste
Notes:
*Meat should be cleaned and rinsed thoroughly
*It’s essential to refrigerate the meat dough else you wouldn’t be able to shape it
*Do not add to much bread crumbs, it should be just enough to shape the meat. Too much bread crumbs can dry the mixture
**Egg brings in the tenderness and keeps meat succulent
**Spice powders can be adjusted as per taste
*** You can grill the Kebabs over Gas tandoor/Barbeque/ OTG/Grill pan/Non stick pan as desired
***Do not shape the meat too thick else inner portion wouldn’t cook properly. Similarly do not make it too thin else it would fall from the skewer
Do watch the video for better clarity in preparation and share your experience once you prepare the dish
Preparation time: 10 mins Cooking time: 25 mins Total time: 35 mins
Servings:4
Ingredients
- 250 g minced Meat (Chicken/Lamb/Beef)
- 1 onion, chopped
- 3-4 tbsp Coriander levers (Cilantro), chopped
- 1.5 teaspoon Ginger garlic paste
- 1 teaspoon Lemon juice
- 2 teaspoon Red chili powder (Adjust)
- 1 teaspoon Chicken Masala/Garam Masala
- 1/2 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 1 Egg
- 1 teaspoon Oil
- Salt to taste
- 2- 4 tbsp Bread crumbs
- Bamboo/Metal Skewers
- Oil/Butter to baste the meat
Steps to prepare
Always read the notes before preparation
- Grind onions, coriander leaves and ginger garlic paste to smooth paste
- Now add minced meat, red chili powder, cumin powder, salt, coriander powder, chicken masala, lemon juice and egg to grinder
- Grind the whole mixture to smooth paste
- Transfer the mixture to a bowl
- Add oil and bread crumbs to the mixture and mix until well combined
- Cover the bowl with cling wrap and refrigerate for 2 hours
- If using bamboo skewers, soak in water for 1 hour
- Remove the cling wrap from the meat dough
- Pinch small portion of the dough and insert skewer
- Shape the meat dough into cylindrical shape around the skewer
- Repeat the process until meat dough is completed
- Coat the Kebabs with melted butter/Oil
- I have used Gas tandoor here. I have also mentioned the grilling option for oven below
- Heat the tandoor for 3-4 minutes. Place all the kebabs on Tandoor
- Grill for 5 mins over high heat and then lower the heat and cook for 10 mins
- Now turn the kebabs to cook other side. Do coat the Kebabs with Oil/Butter to keep it moist
- Cook for another 10 mins. For a smoky effect, cook over high heat for 5 mins
- For oven: Preheat oven to 220 deg cel . Line baking tray with greased parchment paper or just grease grill rack. Place meat skewers over baking tray or greased grill rack. Grill for 35 minutes. Flip when 60% time is elapsed. Brush butter/oil over top of kebabs. Now grill for remainder of the time
- Serve the delectable kebabs hot with green chutney or dip of your choice along with sliced onions and lemon wedges
Cook with Rekha 