Ingredients
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500 gm Ground Beef
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1 Medium Onionfinely chopped
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2 tbsp Ginger Garlic Paste
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2 Green Chiliesfinely chopped
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½ Cup Fresh Corianderfinely chopped
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1 tsp Cumin Powder
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1 tsp Coriander Powder
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1 tsp Garam Masala Powder
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½ tsp Red Chili Powder
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½ tsp Turmeric Powder
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Acc. To Taste Salt
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2 tbsp Gram Flour
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1 tbsp Lemon juice
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1 Eggoptional, For Binding
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For Basting Oil
Description
Seekh Kababs are a cherished delicacy in Pakistani and Indian cuisine, known for their rich, smoky flavor and succulent texture. The name “Seekh” refers to the skewers used to shape and cook the kababs. Grilling is the most traditional method for cooking Seekh Kababs. However, they can also be baked or pan-fried. Once cooked, the kababs are juicy and full of flavors, making them perfect for serving with naan, rice, or as an appetizer with green chutney.
Seekh Kababs are a versatile dish, often enjoyed at family gatherings, festive occasions, and barbecues, embodying the rich culinary heritage of South Asia.
Here’s the recipe for the Scrumptious and Finger-Licking Seekh Kabab;
Directions:
- In a large bowl, combine the ground meat, chopped onion, ginger-garlic paste, green chilies, fresh coriander, ground cumin, ground coriander, garam masala, red chili powder, turmeric powder, and salt. Mix well.
- Add gram flour and lemon juice to the mixture and If needed, add an egg to help bind the mixture.
- Divide the mixture into equal portions.
- Take each portion and shape it around a skewer, forming a long, cylindrical kabab.
- Preheat the grill to medium-high heat.
- Lightly oil the grill grates and place the kababs on the grill.
- Cook for about 10-12 minutes, turning occasionally, until the kababs are evenly cooked and have a nice char.
- Remove the kababs from the grill and serve hot with naan, yogurt dip, and fresh salad.
Enjoy the rich, smoky flavors of these tender Seekh Kababs, a true delight for meat lovers!
