Seekh kabab means "a kabab on a skewer". Seekh kababs are made with ground or minced meat, usually lamb, beef or chicken, wrapped around snug onto skewers and then grilled, mostly on a BBQ grill or in a tandoor. A big shout out to my husband on actually building a gas tandoor for us, for all our "tandoor needs". It actually works pretty well, and I really think he should patent it one of these days.
Seekh Kababs are spiced with spiced powders and fragrant herbs like mint and cilantro, and are accompanied with raita, green chutney, onion slices and also naan, kulcha or parathas. Vegetarian seekh kababs (I will post the recipe in a separate post some other time) are usually made with a combination of vegetables and are quite popular as well.
These minced lamb seekh kababs are so spicy, so aromatic, yet so velvety smooth and soft. I also use this recipe with minced chicken and turkey as well.
Seekh Kabab
Recipe
Ingredients:
• 1 pound minced or ground meat (In this recipe, I used lamb)
• 1 Black cardamom (crushed)
• 1 tsp black peppercorns (crushed) (more or less according to your palate)
• 1/4 tsp cinnamon powder
• 2 cloves (crushed)
• 1/2 tsp coriander powder
• 1/4 tsp jeera powder
• 1 tsp chilli powder (more or less according to your palate)
• 1 green chilli finely chopped
• 1 tbsp grated coconut
• 2 tbsp cream (optional - I usually add about a tablespoon)
• 1/2 tsp cumin seeds
• 3 tsps ginger garlic paste
• 1 tbsp oil or melted butter
• 3 tbsps Besan/Gram flour roasted
• 3 tsps onion paste, browned ( I just made a paste of grilled or fried onions)
• 2 tsp poppy seeds/khuskhus (I roast them in the microwave for 20 secs before I add in to the meat)
• 1 tbsp raw papaya paste
• 2 tbsp thick yoghurt (hung curd or greek yoghurt works best)
• Salt to taste
• 1 tbsp finely chopped cilantro/coriander leaves
Steps:
Mix the mince with all the ingredients.
Knead well for a few (at least 10 minutes) minutes and keep covered on the kitchen counter for about 10 minutes or in the fridge for an hour or longer, before you start making the kababs.
With moist hands, mould the mixture on to the skewers pressing and shaping the kababs into a cylinder, about 6 inches long.
Roast the kababs in a moderately hot tandoor for about 12 minutes till the are browned uniformly.
You can also grill them without the skewers on a BBQ grill taking care not to turn them too often, as the kababs might split.
Alternately, you can bake in a preheated 400 degree oven for 20 or 25 minutes. Place the kababs in the upper part of the oven, keeping a watch over them and turning them very carefully after a few minutes. Do not do it too often, as they will disintegrate.
Slide the kababs off the skewers onto a plate and cut into bite size servings and serve with raita, and your bread of choice. (pita, naan, kulcha or roti) I also serve it with a simple salad with onions, tomatoes and cucumber with some chopped mint and /or cilantro. Sometimes, I just serve them on toothpicks, as it is easy to then dip into the chutney and enjoy.
The kababs also make a nice filling for a wrap with some green chutney, raita and some sliced cucumber, chopped lettuce and tomato.
Our Gas Tandoor in action
Notes:
Quick Raita #1 - Finely chop mint leaves (2 tbsps), cilantro (2 tbsps) and 1 green chilli. Alternatively, you can even grind to a coarse paste. Add this to one cup of yoghurt and mix well adding enough water to the consistency you like, and add salt to taste.
Quick Raita # 2 - Mix into a cup of yoghurt 1/2 cup finely chopped or grated cucumber, 1 tbsp finely chopped red onion or green onion, 1 teaspoon lemon juice, 2 tbsps each of finely chopped mint and cilantro, 1 (or more to your taste) finely chopped green chilli, 1/4 tsp black pepper and salt to taste.
All Purpose Green Chutney - Grind to a fine paste about a cup of cilantro, 1/4 cup or more mint leaves, 3 - 4 green chillies (to you taste), 1/2 inch ginger, 1 - 2 cloves garlic (optional), a small piece or green bell pepper (optional), lemon or lime juice and salt to taste. You can also add a slice or bread cut into piece as it gives a nice consistency to the chutney. This chutney is great for sandwiches as well.
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