Qureshi Seekh Kabab

Serves 1
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Directions

  1. 1Mince the meat finely using a chopper, then add to a bowl.
  2. 2Mince the meat finely using a chopper, then add to a bowl.
  3. 3Mince the meat finely using a chopper, then add to a bowl.
  4. 4Add Kashmiri red chili powder, turmeric powder, roasted cumin powder, garam masala powder, chaat masala powder, salt, red chili powder, ginger garlic paste, green chilies, and onion.
  5. 5Add Kashmiri red chili powder, turmeric powder, roasted cumin powder, garam masala powder, chaat masala powder, salt, red chili powder, ginger garlic paste, green chilies, and onion.
  6. 6Add Kashmiri red chili powder, turmeric powder, roasted cumin powder, garam masala powder, chaat masala powder, salt, red chili powder, ginger garlic paste, green chilies, and onion.
  7. 7Make a powder with kebab cheeni and pipli.
  8. 8Make a powder with kebab cheeni and pipli.
  9. 9Make a powder with kebab cheeni and pipli.
  10. 10Add the kebab cheeni and pipli powder, cilantro, and pudina.
  11. 11Add the kebab cheeni and pipli powder, cilantro, and pudina.
  12. 12Add the kebab cheeni and pipli powder, cilantro, and pudina.
  13. 13Add the lemon juice and mix all ingredients well.
  14. 14Add the lemon juice and mix all ingredients well.
  15. 15Add the lemon juice and mix all ingredients well.
  16. 16Shape the meat around a seekh.
  17. 17Shape the meat around a seekh.
  18. 18Shape the meat around a seekh.
  19. 19Add oil to a pan, then shallow fry the kababs in the oil over low to medium heat until browned.
  20. 20Add oil to a pan, then shallow fry the kababs in the oil over low to medium heat until browned.
  21. 21Add oil to a pan, then shallow fry the kababs in the oil over low to medium heat until browned.
  22. 22Create space in the middle of the pan and add a small bowl.
  23. 23Create space in the middle of the pan and add a small bowl.
  24. 24Create space in the middle of the pan and add a small bowl.
  25. 25Place a heated piece of coal into the bowl, then add oil, butter or ghee to the coal. Cover for 5 minutes to infuse the kababs with smoke.
  26. 26Place a heated piece of coal into the bowl, then add oil, butter or ghee to the coal. Cover for 5 minutes to infuse the kababs with smoke.
  27. 27Place a heated piece of coal into the bowl, then add oil, butter or ghee to the coal. Cover for 5 minutes to infuse the kababs with smoke.
  28. 28Remove the coal and bowl.
  29. 29Remove the coal and bowl.
  30. 30Remove the coal and bowl.
  31. 31Serve with onion slices, green chutney, and butter.
  32. 32Serve with onion slices, green chutney, and butter.
  33. 33Serve with onion slices, green chutney, and butter.

Ingredients

  • 1 kilo kheema
  • 1 kilo kheema
  • 1 kilo kheema
  • 10 % fat
  • 10 % fat
  • 10 % fat
  • 1 teaspoon Kashmiri red chili powder
  • 1 teaspoon Kashmiri red chili powder
  • 1 teaspoon Kashmiri red chili powder
  • 0.25 teaspoon turmeric powder
  • 0.25 teaspoon turmeric powder
  • 0.25 teaspoon turmeric powder
  • 1 teaspoon roasted cumin powder
  • 1 teaspoon roasted cumin powder
  • 1 teaspoon roasted cumin powder
  • 1 teaspoon garam masala powder
  • 1 teaspoon garam masala powder
  • 1 teaspoon garam masala powder
  • 1 teaspoon chaat masala powder
  • 1 teaspoon chaat masala powder
  • 1 teaspoon chaat masala powder
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 0.5 teaspoon regular red chili powder
  • 0.5 teaspoon regular red chili powder
  • 0.5 teaspoon regular red chili powder
  • 1 tablespoon ginger garlic paste
  • 1 tablespoon ginger garlic paste
  • 1 tablespoon ginger garlic paste
  • 6 green chilies
  • 6 green chilies
  • 6 green chilies
  • 1 large onion
  • 1 large onion
  • 1 large onion
  • 10 kebab cheeni
  • 10 kebab cheeni
  • 10 kebab cheeni
  • 2 pipli
  • 2 pipli
  • 2 pipli
  • 1 handful fresh cilantro
  • 1 handful fresh cilantro
  • 1 handful fresh cilantro
  • 1 handful pudina
  • 1 handful pudina
  • 1 handful pudina
  • 0.5 lemon juice
  • 0.5 lemon juice
  • 0.5 lemon juice
  • oil
  • oil
  • oil
  • butter
  • butter
  • butter

Equipment

chopperpan

Tips

  • It is important to finely mince the meat
  • Meat should be washed before mincing
  • All water should be squeezed from the onion after grating and before adding
  • Kabab cheeni and pipli add the real kabab taste
  • Meat should be mixed very well, about 6-7 minutes
  • Meat can be marinated for 1-2 hours, or cooked directly after mixing
  • If a barbecue is not available, kababs can be shallow-fried in a pan
  • To give the kababs a barbeque flavor, smoke can be added to the pan