Seekh Kebab Recipe

 
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Seekh Kebab
  • Chef: Waza Brothers
  • Recipe Servings: 5
  • Cook Time:
    Total Cook Time:
  • Difficulty Level: Easy

Succulent skewered lamb kebabs that go perfect with some hari chutney and onion ringlets.

Ingredients of Seekh Kebab

  • 1 kg hind leg of lamb-boneless
  • 4 tsp Kashmiri red chilli powder
  • 3 tsp salt
  • 1 tsp black cardamom seeds-powdered
  • 2 eggs, lightly beaten
  • 3/4 tsp black cumin seeds
  • 1 1/4 saffron, ground with some water or milk
  • 1 Tbsp coriander leaves-chopped finely
  • 1 tsp dry mint leaves

How to Make Seekh Kebab

1.Chop the meat coarsely with a meat chopper on a hard wooden board.
2.While chopping, add the red chilli powder and the salt.
3.Continue to chop the meat, turning it over with hands dipped in ice-cold water until the red chillies and salt are well mixed.
4.Collect the chopped meat in a dish and refrigerate in the freezer for an hour. Remove the chopped meat from the freezer and mix well. Then pass it through a mincing machine twice.
5.Add the black cardamom powder, eggs, black cumin seeds, saffron, coriander and dry mint leaves. Blend it well.
6.Divide the mixture into 8 equal-sized portions and keep aside on a greased tray.
7.Moisten hands with ice-cold water and mould one portion around a skewer, pressing and shaping it to the size of a 6" long sausages.
8.Moisten hands again and smoothen the surface of the kebab.
9.Roast it over a low charcoal fire, turning the skewer frequently until the kebab is reddish brown all over.
10.Repeat the procedure till all the kebabs are done.
Key Ingredients:

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