½-1tablespoonred chilli powderas per spice preference
⅓teaspoonbaking sodaoptional
1½teaspoonsalt
½cupfinely chopped onion
3tablespoonchopped coriander leaves
3tablespoonchopped mint
½teaspoongaram masala
Other
Oilto fry
Instructions
On medium heat, toast whole cumin and coriander until fragrant. Crush the cumin and coriander in a mortar or spice grinder.
Take all the ingredients listed for marination in a food processor and grind for 1 minute until mixture is fine and dough-like. (Protip: You can do this in mincer too.)
Transfer this mixture to the bowl. Knead the grinded meat mixture with butter.
Now, cover it with a cling wrap and marinate in the fridge for at least 2 hours or preferably overnight.
Optional Step: Do a taste test by form a small patty from kabab mixture and fry. Adjust salt or spices if needed.
Grease your hands then with the help of a pencil or chopstick roll the meat mixture into a long cylindrical kebab. Gently slide the kebab out of the pencil and gather on a plate.
Pan-fried: (Recommenced Method)
Heat 1 tablespoon oil in a non- stick pan and fry 4-5 Kebab in a single batch. Flip sides of kebab as needed to cook evenly until golden. Remove kebab and serve hot kebeb immediately.)
Baked:
Preheat oven at 350 F.
Set rolled kebab in a baking tray or casserole. Grease kebab with a thin film of oil. Baked kebab for 20 minutes on middle shelf. Roll kebab halfway for even cooking.
You can also broil kebab on the top shelf of the oven but, I found it dries out kebab.
Smoke: (optional)
To smoke pan-fried or baked kebab, heat a piece of charcoal on direct flame until at least a corner in red.
Gather kebeb in a pot and place a piece foil in the centre. Carefully transfer hot coal on the foil with help of tongs. Drizzle few drops of oil over coal and cover the pot immediately with a tight lid. Let the kebab smoke for 5-7 minutes then serve.
Video
Notes
Ground Beef With Fat: To make the kebabs moist and tender, I use this type of beef, it has enough fat to keep the kebabs juicy. However, if I only have lean beef, I add a tablespoon of butter to make up for the lack of fat.Freezing: Cook the kebab throughly and let it come to room temperature before freezing.To use place frozen kebab in a casserole dish. Place onion rings on the kebab and drizzle some chutney over it. You also place tomato slices and chili slices on the side. Smoke the dish with a piece of red hot charcoal. And cover dish with an aluminum foil. Reheat the kebab casserole in the oven for 20 minutes until kebabs are throughly heated.Kebab Casserole: Similarly, you can prepare kebab casserole with freshly fried kebab a day ahead and store in the fridge. Bake just before serving until thoroughly heated.