Seekh Kebab Recipe

Introduction of Seekh  Kebab Recipe:

Seekh Kebab, a quintessential delicacy of Indian cuisine, is beloved for its smoky flavour, tender texture, and aromatic spices. Originating from the Mughal era, Seekh Kebabs have evolved into a cherished street food and a gourmet delight. Made from minced meat seasoned with a blend of spices, shaped onto skewers, and grilled to perfection, Seekh Kebabs are a favourite appetizer or main course at gatherings and celebrations. In this comprehensive guide, we’ll explore the art of preparing authentic Seekh Kebabs, ensuring every bite is a burst of flavour and nostalgia.

Ingredients of  Seekh Kebab  Recipe :

500 grams mutton keema,or chicken keema
2 medium-sized onions, finely chopped
2 tablespoons ginger-garlic paste
3,4 green chilies, finely chopped
1/4 cup fresh coriander leaves, finely chopped
1/4 cup fresh mint leaves, finely chopped
1 tablespoon roasted chickpea flour (besan)
1 teaspoon cumin powder
2 teaspoon coriander powder
1 teaspoon garam masala powder
1/2 teaspoon turmeric powder
1/3 teaspoon red chili powder
1/2 teaspoon black pepper powder
Salt to taste
2 tablespoons vegetable oil
Skewers (metal or bamboo)

Instructions of  Seekh Kebab Recipe :

Preparing the Meat Mixture:

Take a large mixing bowl, combine the keema, chopped onions, ginger-garlic paste, green chilies, fresh coriander leaves, fresh mint leaves, roasted chickpea flour, cumin powder, coriander powder, garam masala powder, turmeric powder, red chili powder, black pepper powder, and salt as per your taste.
Mix the ingredients thoroughly, ensuring even distribution of spices throughout the meat mixture. The spices and herbs add depth of flavour and aroma to the Seekh Kebabs.
Cover the bowl and let the mixture marinate for at least 1 hour in the refrigerator. Marination allows the flavours to meld and the meat to absorb the spices, resulting in a more flavourful kebab.

Shaping and Skewering the Kebabs:

After marination, take out the meat mixture from the refrigerator and let it come to room temperature.
Preheat the grill or oven to medium-high heat. If using bamboo skewers, soak them in water for about 30 minutes or referigate it around 1/2 hour to prevent burning.
Grease your hands with a little oil or water to prevent the meat mixture from sticking. Take a small portion of the mixture and mold it onto the skewer, shaping it as desired.
Repeat the process with the remaining meat mixture, evenly distributing it onto the skewers. Ensure that the kebabs are of uniform thickness for even cooking.

Grilling the Kebabs:

Brush the preheated grill with vegetable oil to prevent the kebabs from sticking.
Place the skewered Seekh Kebabs on the grill and cook for about 8-10 minutes, turning occasionally to ensure even cooking and a uniform char on all sides.
Alternatively, if using an oven, place the skewered kebabs on a baking tray lined with aluminum foil and bake in a preheated oven at 200°C (400°F) for 15-20 minutes, or until cooked through and golden brown.

Serving:

Once the Seekh Kebabs are cooked to perfection, remove them from the grill or oven and transfer them to a serving platter.
Garnish the kebabs with freshly chopped coriander leaves and mint leaves for a burst of freshness and color.
Serve the hot Seekh Kebabs with mint chutney, sliced onions, and lemon wedges on the side. They can be enjoyed as an appetizer, paired with naan or roti, or as a main course with rice and salad.

Read More : Bihari Fish Curry With Mustard Paste

Conclusion of Seekh Kebab Recipe :

Mastering the art of Seekh Kebab entails a careful balance of spices, meticulous shaping, and skillful grilling techniques. With this detailed recipe, you can recreate the authentic flavours of this iconic Indian dish in the comfort of your own kitchen. Whether it’s a festive feast or a casual gathering, Seekh Kebabs are sure to tantalize your taste buds and leave a lasting impression on your guests. Embrace the culinary heritage of India as you savor the smoky goodness of homemade Seekh Kebabs, transporting yourself to the vibrant streets of India with every bite.