Directions

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  1. Dry roast all of the spices (except for the turmeric powder and chili flakes) over medium flame in a frying pan until you can smell the aroma of the spices. Grind all of the spices to a powder in a blender or a coffee grinder.
  2. Thinly slice one onion and then lightly fry to a golden brown color. Or if you prefer, you can leave them in fresh. Place the fried onions, fresh herbs, green chilies, turmeric powder, ginger garlic paste into a food processor and chop until fine and blended. TIP: Don’t have a food processor? You can mash the ingredients with a mortar and pestle.
  3. Add the mince, ground dry roasted spices, and the bread slice and blend until well incorporated. Or use your hands. Then, remove to a bowl. TIP: The bread slice helps the mixture to hold its shape. Squeeze all excess water from the bread slice before adding it in.
  4. Add in the roasted chickpea powder, salt, egg, and chili flakes and mix well using both hands. The mixture should be able to hold its shape. TIP: Take a small amount of mixture and shape it in a small patty and shallow fry. Taste test once its cooked to see if you want to adjust anything in the mixture. This is optional of course.
  5. Lightly oil hands and rod to help shape the mince around it and to easily remove it. Take some mince and wrap it around the wooden rod or skewer into an oblong tube shape and then gently slide it off. This forms the seekh kabab.
  6. Shallow fry the kababs in oil over medium to medium-high heat until cooked fully. Transfer onto a paper towel. Serve hot seekh kabab with mint chutney and naan!

Storage:

You can store the remaining kababs in an airtight container in the refrigerator for up to a week.