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| Seekh Kabab Recipe @ The Dish Diary |
Seekh Kabab is a popular dish from the Indian subcontinent, particularly from the regions of India, Pakistan, and Bangladesh. It consists of minced or ground meat (usually beef or lamb) that is mixed with a variety of spices and herbs, shaped into long, thin cylindrical kebabs and grilled on skewers over charcoal or an open flame until they are charred on the outside and juicy and tender on the inside.
The word "seekh" means skewer or stick, and "kabab" refers to the meat dish. Seekh kababs are usually served hot and accompanied by a variety of chutneys, sauces, and garnishes. They can be eaten as an appetizer, a main course or as part of a larger meal. Seekh kababs are also a popular street food in many parts of the Indian subcontinent.
Here's a simple recipe for making seekh kabab:⇓⇓⇓⇓⇓⇓⇓⇓⇓
Ingredients:
- 500 grams of minced lamb or beef
- 1 onion, finely chopped
- 1 teaspoon of ginger paste
- 1 teaspoon of garlic paste
- 1 teaspoon of red chili powder
- 1 teaspoon of cumin powder
- 1 teaspoon of coriander powder
- 1/2 teaspoon of garam masala powder
- 1/2 teaspoon of turmeric powder
- Salt to taste
- 2 tablespoons of oil
- Metal or wooden skewers
Recipe
In a large mixing bowl, add minced lamb or beef, chopped onion,
ginger paste, garlic paste, red chili powder, cumin powder, coriander powder,
garam masala powder, turmeric powder, and salt to taste. Mix all ingredients
well until they are thoroughly combined.
Let the mixture rest for 30 minutes, so the flavors can meld
together.
Preheat your grill or barbecue on high heat.
Take a small amount of meat mixture and mold it onto a skewer.
Press the mixture firmly around the skewer in a cylindrical shape, making sure
there are no gaps or air pockets. Repeat this process with the rest of the meat
mixture.
Brush the skewers with oil and place them on the preheated grill
or barbecue.
Grill the skewers for about 10-15 minutes, turning them
occasionally until the kababs are cooked through and evenly browned on all
sides.
Once the kababs are done, remove them from the skewers and serve
hot with some lemon wedges and chutneys.
Enjoy your
delicious homemade seekh kababs!
