Serves 1
Directions
- 1Wash the boneless mutton or beef and squeeze out all the water, then grind in a chopper 2 to 3 times.
- 2Add ginger garlic paste, green chilli, RED hot chilli powder, CORIANDER POWDER, ROASTED CUMIN POWDER, GARAM MASALA POWDER, CHAAT MASALA POWDER, and Baking SODA POWDER.
- 3Add MEDIUM ONION and MEDIUM RED BELL PEPPER (both fine chopped and squeezed).
- 4Add CHOPPED CORIANDER and MINT LEAVES, then SALT as per taste.
- 5Mix all the ingredients very well and knead at least 10 minutes.
- 6Keep in the fridge for 30 to 40 minutes (or full night for best result).
- 7Make seekh kabab into seekh as shown in the video.
- 8Take a pan and cook at medium to slow flame for 10 minutes one side of kabab and more 10 minutes other side.
- 9Before serving, shallow fry at medium to slow flame for 5 to 8 minutes (don't over cook).
Ingredients
- 1 Kg Mutton or Beef Boneless
- 20 Percent Fat
- 2 Tbsp Ginger Garlic Paste
- 7 Green Chilli
- 1 Tbsp RED hot Chilli Powder
- 2 Tbsp CORIANDER POWDER
- 1 Tbsp ROASTED CUMIN POWDER
- 1 Tbsp GARAM MASALA POWDER
- 2 Tbsp CHAAT MASALA POWDER
- 1 Tbsp Baking SODA POWDER
- 1 MEDIUM ONION
- 1 MEDIUM RED BELL PEPPER
- 2 TBSP CHOPPED CORIANDER
- 2 TBSP MINT LEAVES
- SALT
Equipment
GrinderChopperPanKnifeFridgeSeekh
Tips
- Wash meat and squeezed out all water.
- Grind meat 2 to 3 times.
- Squeezed out all extra water from onion and bell pepper.
- Knead at least 10 minutes.
- Keep in the fridge for 30 to 40 minutes (or full night for best result).
- Cook at medium to slow flame for 10 minutes one side of kabab and more 10 minutes other side.
- Don't over cook otherwise it will not be soft and juicy.
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