Are you ready to feast on the world's best kebab? These seekh kebab require minimal effort and are absolutely drool worthy. You need just 35 minutes to make these.
When it comes to ground meat kebabs, lamb or beef seekh kebab are the juiciest. I'm a huge fan of these kebabs, and here is my take on Pakistan's most famous kebab.
Let's check out the ingredients for juicy, succulent seekh kebabs.
On medium heat, toast whole cumin and coriander seeds in a dry skillet until fragrant and lightly browned. Shake the pan occasionally to ensure even toasting.
Grind the toasted cumin and coriander seeds in a mortar and pestle or spice grinder until a coarse or fine powder forms, depending on your desired texture.
In a large bowl, combine all of the ingredients to marinate the seekh kebabs. Mix well until all of the ingredients are evenly distributed.
Using a food processor or meat chopper, grind the meat mixture until it is finely ground and smooth.
Knead the ground meat mixture with butter. Protip: This step homogenizes mixture for rolling and stops breaking
Grease your hand with oil. Then with the help of a pencil or chopstick roll the meat mixture into a long cylindrical kebab.
Simply cook kebab on medium heat for 2-3 minutes until to see golden marks on all sides. You can serve it immediately or smoke it with a piece of charcoal for its traditional aroma and flavors.
Savor the juicy, succulent flavors of these mouth-watering seekh kebabs, paired with the soft, fluffy goodness of naan bread and the tangy, sweet, and spicy goodness of your favorite chutney.
By Mariam Sodawater