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Seekh Kabab

Serves 1
instagram.com

Seekh Kabab

instagram.com
Serves 1

Directions

  1. 1Wash the boneless mutton or beef and squeeze out all the water, then grind in a chopper 2 to 3 times.
  2. 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.
  3. 3Add MEDIUM ONION and MEDIUM RED BELL PEPPER (both fine chopped and squeezed).
  4. 4Add CHOPPED CORIANDER and MINT LEAVES, then SALT as per taste.
  5. 5Mix all the ingredients very well and knead at least 10 minutes.
  6. 6Keep in the fridge for 30 to 40 minutes (or full night for best result).
  7. 7Make seekh kabab into seekh as shown in the video.
  8. 8Take a pan and cook at medium to slow flame for 10 minutes one side of kabab and more 10 minutes other side.
  9. 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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