Authentic Seekh Kebabs
These Seekh Kebabs are flavorful, spiced minced meat skewers, charred to perfection. Originating from the Indian subcontinent, they are a popular street food and appetizer that features a smoky, aromatic taste with a tender texture.
Ingredients
- 500 gramsminced lamb or beef
preferably with 20% fat content
- 1 mediumonion
finely grated or minced
- 3 clovesgarlic cloves
minced
- 1 inchginger
grated
- 2 piecesgreen chilies
finely chopped
- 2 tablespoonsfresh coriander leaves
chopped
- 1 teaspooncumin powder
- 1 teaspoongaram masala powder
- 1 teaspoonred chili powder
- 0 ½ teaspoonamchur powder (dry mango powder)
- 1 ½ teaspoonssalt
- 0 ½ teaspoonchat masala
- 2 tablespoonsgram flour (besan)
helps bind the mixture
- 1 tablespoonfresh lemon juice
- 2 tablespoonsoil or ghee
for grilling or basting
- 8 pieceswooden or metal skewers
if using wooden, soak in water for 30 minutes prior
Instructions
In a large mixing bowl, combine the minced meat with grated onion, minced garlic, grated ginger, and chopped green chilies.
Add chopped fresh coriander leaves, cumin powder, garam masala powder, red chili powder, amchur powder, salt, and chat masala to the bowl.
Sprinkle the gram flour over the mixture to help bind it, then add fresh lemon juice.
Mix everything thoroughly using your hands until the mixture is uniform and slightly sticky. This may take about 5-7 minutes.
Cover the mixture and refrigerate for at least 30 minutes. This allows the spices to meld and makes shaping easier.
Preheat your grill or barbecue to medium-high heat (around 200°C or 400°F). If using a pan, heat oil until shimmering.
Divide the mixture into equal portions. Take a portion and mold it around a skewer in a long, cylindrical shape, press firmly to avoid cracks.
Place the skewers on the grill and cook for 12-15 minutes, turning occasionally to ensure even cooking and charring. If using a pan, cook on medium heat, turning carefully.
Brush intermittently with oil or ghee to keep the kebabs moist and enhance charred flavor.
Check for doneness by cutting into one kebab to ensure it's cooked through and juices run clear.
Remove from heat and let them rest for 5 minutes before serving.
