Seekh Kebab
Ready In - 90 MinutesAverage Reviews
Description
Level
Easy
Yield
4 person
Prep Time
80 minutes
Cooking Time
10 minutes
Total Time
90 minutes
Ingredients
1. Mutton or beef, minced - 500 grams
2. Onion, finely chopped - 1 medium
3. Ginger and garlic paste - 2 tablespoons (If you want to add ginger paste and garlic paste separately then their quantity should be one tablespoon each)
4. Coriander, freshly chopped - ½ cup
5. Lemon juice - ½ lemon
6. Yogurt, fresh - 2 tablespoons
7. Garam masala - 1 teaspoon
8. Green chilies, finely chopped - 1 to 3 (optional)
9. Salt - to taste
10. Vegetable cooking oil - 4 tablespoons
11. Onion, cut into thick rings - 1 large (for serving)
2. Onion, finely chopped - 1 medium
3. Ginger and garlic paste - 2 tablespoons (If you want to add ginger paste and garlic paste separately then their quantity should be one tablespoon each)
4. Coriander, freshly chopped - ½ cup
5. Lemon juice - ½ lemon
6. Yogurt, fresh - 2 tablespoons
7. Garam masala - 1 teaspoon
8. Green chilies, finely chopped - 1 to 3 (optional)
9. Salt - to taste
10. Vegetable cooking oil - 4 tablespoons
11. Onion, cut into thick rings - 1 large (for serving)
Nutrition Facts
CALORIES: 367 kcal
CARBOHYDRATE: 12 g
PROTEIN: 23 g
FAT: 26 g
CHOLESTEROL: 79 mg
SODIUM: 218 mg
CARBOHYDRATE: 12 g
PROTEIN: 23 g
FAT: 26 g
CHOLESTEROL: 79 mg
SODIUM: 218 mg
Directions
1. The initial step for making seekh kebab is to gather all the ingredients as mentioned above from your pantry.
2. Now, take a large mixing bowl and put all the constituents. Either use your hands or use a wooden paddle to combine all the ingredients so that they are blended nicely.
3. After that, use a cling wrap to cover the bowl and refrigerate this mixture for an hour.
4. Soak wooden bamboo skewers in water for 10 to 30 minutes. This step is necessary because wooden skewers will burn easily over a hot grill. So do not skip this preparation for making kebabs.
5. It is time to remove the mixture from the refrigerator. Divide the ground meat mixture into equal portions. Take an individual portion and try to make a long sausage-like kebab on to a wooden skewer. Before making the kebabs, apply vegetable oil on your hand to prevent the ground meat from sticking to the skewers.
6. To grill the seekh kebabs; grill kebabs on a coal fire. Baste them with cooking oil as needed. Turn the bamboo sticks as often as required until the kebabs are cooked entirely.
7. Serve seekh kebab piping hot on a bed of onion cut into rings. If you want to eat seekh kebab with some chutney, then mint-coriander chutney goes best with the kebab. You can also dish them out with either grilled vegetables or shredded cabbage, cucumber, tomato, and lime wedges.
RECIPE NOTES:
1. This delicious, juicy kebab recipe will serve two people if served as a side dish and four people if served as an appetizer.
2. The ground meat mixture can be prepared in advance. When you have decided to eat, thaw at room temperature and cook according to the recipe above.
3. Instead of using bamboo skewers, you can also use metal skewers as well.
2. Now, take a large mixing bowl and put all the constituents. Either use your hands or use a wooden paddle to combine all the ingredients so that they are blended nicely.
3. After that, use a cling wrap to cover the bowl and refrigerate this mixture for an hour.
4. Soak wooden bamboo skewers in water for 10 to 30 minutes. This step is necessary because wooden skewers will burn easily over a hot grill. So do not skip this preparation for making kebabs.
5. It is time to remove the mixture from the refrigerator. Divide the ground meat mixture into equal portions. Take an individual portion and try to make a long sausage-like kebab on to a wooden skewer. Before making the kebabs, apply vegetable oil on your hand to prevent the ground meat from sticking to the skewers.
6. To grill the seekh kebabs; grill kebabs on a coal fire. Baste them with cooking oil as needed. Turn the bamboo sticks as often as required until the kebabs are cooked entirely.
7. Serve seekh kebab piping hot on a bed of onion cut into rings. If you want to eat seekh kebab with some chutney, then mint-coriander chutney goes best with the kebab. You can also dish them out with either grilled vegetables or shredded cabbage, cucumber, tomato, and lime wedges.
RECIPE NOTES:
1. This delicious, juicy kebab recipe will serve two people if served as a side dish and four people if served as an appetizer.
2. The ground meat mixture can be prepared in advance. When you have decided to eat, thaw at room temperature and cook according to the recipe above.
3. Instead of using bamboo skewers, you can also use metal skewers as well.
