Flavoursome kebabs with perfect blend of spices and grilled to perfection. These kebabs are perfect for appetizer or summer BBQ . This is a simple and uncomplicated recipe which will guarantee that your kebabs dont break or fall part. Seekh kebab, literally means kebab on a skewer. They are traditionally made in clay oven or charcoal barbecue but can be pan fried, baked and even air fried.
Ingredients for Seekh Kebabs
- Ground Mince – Ideally use beef mince, but lamb or goat mince can also be used. Mince for kebabs usually require little bit of fat content as this helps to keep kebabs soft and moist. For this reason lean mince is not a great choice. If you still want to use lean mince add a tablespoon of butter.
- Onion – I use yellow but red onion can also be used.
- Green chili – You will need 3-4 green chillies, if you prefer less spice remove the seeds but don’t reduce the number of chillies.
- Coriander – fresh coriander/cilantro leaves are essential for flavours and right texture of kebabs.
- Garlic & ginger – freshly minced garlic and ginger adds great flavour.
- Red chili flakes – For added flavor and spice.
- Garam masala , Cumin Powder and Coriander Powder
- oil – For pan-frying. You can also use butter for brushing if baking or air-frying.
HOW TO COOK SEEKH KEBABS
- Charcoal bbq – this is the most authentic way of cooking. Cook kebabs of skewer while turning occasionally.
- Pan-Fry – This is the most common method and easy to use at home.
- Air-Fry – You can air fry these kebabs by brushing them with little oil.
- Bake – same as air frying but i feel baking makes them little dry and darker in colour.
Watch How to Make It
TIPS FOR MAKING PERFECT SEEKH KEBABS
- Ensure that there is no water in the meat. Thats why its important to use fresh mince. Put it in the colander and allow it to sit for an hour to ensure the excess water is drained out. You can also press it slightly to squeeze the water.
- The kebab mixture should be really smooth and well kneaded. I like to use food process as this helps to mix mince, spices and onions to come together very well.
- Allow the mince to rest for atleast an hour. This is not only important for mince to get marinated but also helps the mixture to settle down making it easier to shape the kebabs.
Freezing Kebabs
Seekh Kebabs are perfect for freezing. Shape and freeze on a tray to prevent them from sticking to each other. Then freeze them in a container or freezer bag. Thaw them in the fridge and cook.
WHAT TO SERVE WITH SEEKH KEBAB
Seekh Kebabs are served with raita, salad, and naan. Though traditionally an appetizer, these kebabs can also be a main course. Make a wrap with some mint chutney and salad.
Other Recipes to Try
Seekh Kebabs
Flavoursome kebabs with perfect blend of spices and grilled to perfection. These kebabs are perfect for appetizer or summer BBQ .
Ingredients
- 1 kg Beef Mince See Notes
- 1 Medium Onion
- 3 Green Chillies
- 2 tbsp Ginger and Garlic Paste
- 1 cup Coriander/Cilantro Leaves
- 1½ tsp Salt
- 1½ tsp Red Chilli Powder
- 1 tsp Crushed Red Chilli
- 1 tbsp Coriander Powder
- 1 tbsp Cumin Powder
- 1 tsp Garam Masala Powder
- Oil for Frying
Instructions
- In a food processor put onions, green chillies and coriander, pulse them untill finely chopped.
- Add Mince to the food processor and add all the spices. Process on medium speed for 2 minutes untill everything is well incorporated and mince is smooth.
- Allow the mixture to rest for atleast an hour in the refrigerator.
- Using wet hands take a portion of meat and shape it into sausage like elongated shape.
For Frying
- In a frying pan or cast iron pan heat oil for shallow frying. Fry them in oil while turning them untill all sides are lightly browned.
For Airfrying
- Place the kebabs in a single layer leaving room on both sides. Brush them with little oil. Cook at 200 °C for 4-5 min. Then turn and cook for another 3-4 minutes, until browned and cooked through.
For Baking
- Preheat the oven to 430°F/220°C. Place the kebabs on a baking sheet lined with aluminum foil. Brush with oil or butter. Bake in the middle rack for 8-10 minutes, turning them half way through. Move the tray to the top rack.Turn your broiler/Grill on High (550°F/287°C). Grill for 2 minutes untill nice colour appear on the kebabs.
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