Seekh Kebab Recipe
How To Make Seekh Kebab
About Seekh Kebab Recipe: Succulent skewered lamb kebabs that go perfect with some hari chutney and onion ringlets. A delicious recipe to cook on festivals such as Eid or as a starter dish at a get-together with friends and family!
- Total Cook Time1 hr
- Prep Time 15 mins
- Cook Time 45 mins
- Recipe Servings4
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 tsp saffron (ground with some water or milk)
- 1 tbsp coriander leaves, finely chopped
- 1 tsp dry mint leaves
How to Make Seekh KebabHideShow Media
Chop the meat coarsely with a meat chopper on a hard wooden board.
While chopping, add the red chilli powder and the salt.
Continue to chop the meat, turning it over with hands dipped in ice-cold water until the red chillies and salt are well mixed.
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.
Add the black cardamom powder, eggs, black cumin seeds, saffron, coriander and dry mint leaves. Blend it well.
Divide the mixture into 8 equal-sized portions and keep aside on a greased tray.
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.
Moisten hands again and smoothen the surface of the kebab.
Roast it over a low charcoal fire, turning the skewer frequently until the kebab is reddish brown all over.
Repeat the procedure till all the kebabs are done.