Seekh Kebab, pan-fried or baked
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Servings 3 serving (14 )
- 500 grams ground beef or lamb/ mutton 20% fat mince
- 2 tablespoons butter or ghee
- 1 egg
- 3 tablespoon chickpea flour (besan)
- 3 tablespoon chopped ginger
- 1 tablespoon chopped garlic
- ½ tablespoon red chilli powder
- ½ tablespoon cumin powder
- ½ tablespoon coriander powder
- ½ teaspoon turmeric powder
- 2 tablespoons lemon juice
- 1 teaspoon salt
- ½ cup finely chopped onion
- 4 tablespoon chopped coriander leaves
- 2 tablespoon chopped mint
Take all the ingredients listed for marination in a food processor and process for 1 minute until mince is fine and dough-like.
Then add the remaining ingredients to mince and mix throughly.
Transfer this mixture to the bowl. Cover it with a cling wrap and marinate in the fridge for at least 4 hours or preferably overnight.
Fry a small patty from kabab and do a taste test. Adjust salt or spices if needed.
Roll out balls from the dough.
Message each balls over a pencil or chopstick until it forms a long cylindrical kebab of about m 5 inches.
Gently slide the kebab out of the pencil and gather on a plate.
Pan-fried: (Recommenced Method)
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.
For a naturally grilled look, pan-sear until golden from all sides.
You can also broil kebab on the top shelf of the oven but, I found it dries out kebab.
To smoke pan-fried or baked kebab, heat a price or 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.
Traditionally, Seekh kebabs are grilled over a barbecue pit. The kebabs are rolled over metal skewers called seekh. You can use the same marinated mince to grill kebab.
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.