Seekh Kebab

Name: Seekh Kebab
Prep time: 45 min
Cook time: 20 min
Yield: 4 to 6 servings
Cuisine: Indian Menu
Ingredients: Red Onions — 2; Fresh Mint Leaves — 15g; Fresh Coriander — 30g; Ginger — 25g; Garlic — 6 cloves; Green Chillies — 3; Kashmiri Chilli Powder — 1 tsp; Ground Cumin — 1 tsp; Ground Coriander — 1 tsp; Garam Masala — ½ tsp; Chilli Flakes — 1 tsp; Black Pepper — ½ tsp; Coriander Seeds — 1 tsp; Minced Beef — 900g; Lemon Zest — 1 tsp; Baking Soda — ½ tsp; Salt — 2 tsp; Butter — 2 tbsp

The Seekh Kebab is a masterpiece of the grill, specifically designed for the Tandoor (clay oven). The name 'Seekh' refers to the long, sword-like metal skewers used to cook them. Unlike a Shish Kebab, which uses chunks of whole meat, the Seekh Kebab is made from finely minced meat blended with a high-intensity paste of aromatics and spices.

Cuisines

Cooking Instructions

Preparation: 45 minutes
Cooking: 20 minutes

Servings: 4 to 6

Notes:

Squeezing out all moisture from the pureed onions through a muslin cloth is essential to prevent the minced meat mixture from becoming too wet and falling off the skewers.

Kneading the meat mixture vigorously for 8 to 10 minutes creates a smooth, stringy texture that holds its shape tightly around the skewers.

If using lean minced beef, adding softened butter provides the necessary fat content for a tender, succulent kebab.

Baking the kebabs and finishing them under a hot grill (broiler) replicates the charred flavour of a tandoor without an open flame.

Prepare Onions and Aromatics
Puree the sliced red onions in a blender until smooth. Transfer to a bowl lined with a muslin cloth or sieve and squeeze firmly to extract all onion juice completely. In the same blender, pulse the mint leaves, fresh coriander, ginger, garlic, and green chillies into a fine mix.

Mix Spices
In a small bowl, combine the Kashmiri chilli powder, ground cumin, ground coriander, garam masala, chilli flakes, black pepper, and coarsely crushed roasted coriander seeds.

Knead Kebab Mix
In a large bowl, combine the minced beef, drained onion puree, blended herb mixture, spice mix, lemon zest, baking soda, salt, and softened butter. Knead firmly with your hands for 8 to 10 minutes until the meat mixture becomes soft and stringy in texture. Cover and refrigerate for 30 to 60 minutes to rest.

Shape and Skewer
Preheat the oven to 200°C. Wet your hands with water, take a portion of the chilled beef mixture, and smooth it around a metal skewer, stretching it evenly along the length and making gentle finger indents along the surface. Place the skewers on a lined baking tray.

Bake and Serve
Bake at 200°C for 8 minutes, flip the skewers, and bake for another 8 minutes. Switch the oven to grill mode and cook for 2 minutes per side until lightly charred. Rest for 2 minutes, slide off the skewers, and serve hot with rumali roti, mint chutney, and lemon juice.