Seekh kabab,Delicious and juicy kabab

The famous type of kabab is Seekh kababs. Kabab is ideal and prepared quickly with little efforts. This delicious and juicy seekh kabab is prepared from meat, onions and different types of spice that can be use for making kababs.

 

Seekh kabab : Delicious and juicy kabab recipe


Today we are going to share a delicious and juicy Seekh kabab recipe that will definitely please your taste buds. Real seekh kabab is cooked over an open fire but you can prepare seekh kabab at home by making in oven, or in air fryer, or in grill pan so it can appear on your table at any time.

    Seekh kabab

    Seekh kabab is a popular and delicious Indian and South Asian dish made from minced meat, (lamb or beaf). There are different types of kabab, such as Seekh kabab, Chapli kabab, Shami kabab, Turkish kabab etc. The name "Seekh" refers to the skewer on which neat is traditionally cooked. They are popular in various South Asian cuisine, including Indian and Pakistani, and are loved for their spice and flavorful taste.

    You can also try,

    Mutton steak

    Mutton chops

    Best Seekh Kabab Recipe 

     Everyone who has ever tried this dish wants to know how to cook Seekh kabab. Essentially, seekh kabab is an oblong cutlet baked on a skewer. Preparing seekh kabab is not particularly difficult, you can make minced meat with onions and knead it until the cutlets are so viscous that they stick to the skewers. After this, keep the minced meat for seekh kabab in the refrigerator for a while so that the fat hardens and the seekh kabab does not fall apart when frying, and also so that the minced meat is marinated. It is clear that seekh kabab is traditionally prepared from lamb, however, we can make from chicken, beef or mix.

    •  Servings: 3-4Persons
    •  Cooking time: 20 minutes, Preparation: 8 minutes,  Resting time: 25 to 30 minutes,
    •  Total time: 60 minutes
    •  Cooking Calories:158calories
    •  Cuisine: Indian and Pakistani

    Ingredients for Seekh kabab Recipe

    • 500 grams of meat(lamb, beef, chicken or a mix)
    • 1 medium size onion (finely chopped)
    • 1 teaspoon of garlic paste
    • 1 teaspoon of ginger paste
    • 3 green chilies (finely slashed)
    • 1 teaspoon gram masala powder 
    • 1 teaspoon ground cumin 
    • 1 teaspoon ground coriander 
    • 1 teaspoon red chili powder
    • 1 teaspoon turmeric powder
    • salt to taste
    • 2 tablespoon besan (gram flour)
    •  1/2 cup new fresh coriander leaves (finely slashed) )
    • 1/2 cup new fresh mint leaves (finely slashed))
    • 2 tablespoon oil
    • Metal or bamboo skewers ( if using bamboo, soak it in water for at least 30 to 40 minutes, to keep it from burning).
    • Sliced onion, Lemon wedges and green chutney for garnish and serving

    Instructions/ Cooking Method

    Follow these recipe step by step for making Tender and Juicy Seekh kababs. 

    Step: 1 Prepare kabab mixture

     In a mixing or deep bowl, combine all the ingredients together, minced meat, chopped onion, ginger and garlic paste, chopped green chilies, garam masala powder, cumin, coriander, red chili powder, turmeric powder salt, gram flour, fresh coriander leaves, fresh mint leaves and oil.
    Mix all these ingredients and knead it, if you have a grinder, grind all the ingredients until they are combined and the beef is smooth with all the ingredients added into a sticky mass. If the house doesn't have a food grinder It is recommended to buy meat that has already been minced and vegetables to be finely chopped. and spend more time on massage.

    Step: 2 Resting mixture

    let the mixture rest for at least 30 minutes in the refrigerator, cover with plastic wrap, this process will gives all flavors meld together.

    Step: 3 Prepare seekh kababs

    When the time is up, take out the reserved meat, take a handful of mixture meat and apply 60 grams of meat on chopsticks. Use your hands to squeeze until it's all done, ensure its evenly spread along the length of the skewers. You can wet yours hands to prevent the mixture from breakage. Set aside to put on a plate. 

    Step : 4 Cooking

    Grill in oven

     Preheat oven the highest setting or use broiler. Place them on baking try, lined with foil and baked at the highest temperature and broil them until cooked.

    Preheat the stove under 200°C. Put the kabab sticks on a delicately oiled baking sheet and heat at 200°C for 5 to 10 minutes.

    Grill on charcoal

    Preheat your grill medium high heat, place the prepared skewers on the grill. cook for about 6 to 8 minutes on each side, until they are cook and have a nice golden brown color.

    Grill in pan

    Put little bit oil in a pan and grill the kabab meat 3 to 4 minutes on each side. Gently turn over one side and grill it all and have beautifully colored on it. 

    Step :5 Serving

    Once they are cooked served seekh kabab hot with sliced onion, lemon wedges and mint and coriander chutney.

    In addition kababs eat with many vegetables. Also served with naan, tortillas, rice and various sauces.

     Tips to make Tender and Juicy Seekh Kabab and prevent from breakage.

    Here are some tips to help you for making tender and juicy kabab and helps you to holding their shape during cooking. 

    Selection of right meat

    Determination of new and nature of meat is vital for making delicate and delicious kabab. The meat available generally lies without a cooler, this is an assurance of newness (any other way it would smell), the meat ought to be delicate, when squeezed with a finger, the opening ought to rapidly fix, it is smarter to cut the meat across with fiber. You ought not fear white free fat (such fat gathers), it is smarter to pick lighter meat (it is more youthful), make sure to it, curve it in your hands.

    Meat should be dried and drain all excess amount of water and pat dry them.

    Marination

    Marination plays very important role for making tender kababs, knead the meat mixture and combine all the ingredients evenly and marinate it for half an hour or overnight  in the refrigerator is often recomended for the best result. 

    Binding agents

    A specific amount of binding agent (gram flour,besan) will help you to prevent from breakage.

    Cooking time and right temperature

    Cook the seekh kabab over medium heat, cooking on high temperature may lead to the out-sight cooking faster then insight, resulting breakage.

    Avoid over cooking, it can result dry and though kababs.

    Storage and reheating

    •  Left over seekh kabab should be store in refrigerator for a couple of days, if you have leftover seekh kababs, allow them to cool in room temperature, now wrap them tightly with aluminum or plastic wrap and place them in airtight container or zip top bag.
    • When storing, try to avoid stacking kababs on top of each other to prevent from sticking together.
    • When you want to eat seekh kababs, thaw seekh kabab from the refrigerator overnight.
    • You can also use defrost seeting on your microwave, Place the kabab in microwave for 30 second.
    • You can also use non stick pan for reheating purpose, heat non stick pan, add little bit oil and cook kabab for few minutes.

     Conclusion

     Enjoy these delicious seekh kabab as an appetizer or as a part of a main course with naan, rice and salad. you can change or balance the spices and seasonings flavors as indicated by your taste.

     For those who do not eat meat, they can change from beef to chicken. Use it as chicken breast meat, remove the skin and follow to same recipe. For more recipes visit  Food Diariees.

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