Today, I am sharing with you a tasty seekh kabab recipe that is sure to please. You start off with mince (ground beef) and then add onions, fresh herbs, and lots of flavorful spices to it. (This link follows up to my spice reference page, where I explain more about what these spices are and where you can easily find them). After you add in all the ingredients, blend the mixture to a fine texture. The best way to do this would be in a food processor because it allows the mince to bind well and makes it easier to shape. But if you don’t have a food processor, you can always mix with your good old two hands.
Then all is left for you is to shape and fry. You can use a long wooden dowel or even a bbq skewer to shape the kababs. The mince might stick to your hands and dowel so a tip is to oil your hands as well as the wooden rod very lightly. Then take some of the ground mince mixture and press it around the dowel or skewer to form an oblong shape. Once you are happy with the shape and size, gently slide the kabab off the skewer.
Directions0/0 steps made
- 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.
- 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.
- Add the mince, ground dry roasted spices, and the bread slice and blend until well incorporated. 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.
- 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.
- 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.
- Shallow fry the kabobs in oil over medium to medium-high heat until cooked fully. Transfer onto a paper towel. Serve hot with fresh naan and mint chutney.
Storage: You can store the remaining kababs in an airtight container in the refrigerator for up to a week.