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Seekh Kabab Recipe

Today’s recipe is of the iconic seekh kabab, a signature dish of Pakistani and Indian cuisine, these sort of Seekh Kabab are enjoyed all over the world. This kabab is meant to be barbecued over coals but can also be cooked in a pan.

Ingredients:

Mince (beef) 1 kg
Ground Ginger 1 1/2 tbsp
Garlic cloves 8
Onions (fried) 1 cup
Fresh coriander 1 cup
Red chili powder 1 1/2 tsp
White Flour 3 tbsp
Garam masala powder ½ tsp
Turmeric 1/4 tsp
Coriander powder 1 tsp
Salt 1 1/2 tsp
Ground Papaya powder 1 tbsp
Oil 1 cup
Ghee 2 tbsp

Method:


Step 1: Mince three large onions into tiny cubes, alternatively, you can grate them.
Step 2: Fry the onions in the on a low heat in a wide shallow frying pan until light brown.
Step 3: Take a dry pan and toast the flour until it is light golden brown, keep the heat medium low and keep stirring the flour to avoid burning.
Step 4: In the bowl of a food processor with the chopping blade attached: add half of the beef mince, the garlic cloves, ginger, fried onions, Garam Masala, red chili powder, turmeric, coriander powder, fresh coriander, Papaya powder, flour and salt. Grind for 5 minutes until everything is properly incorporated.Now do the same to the other half, (I recommend doing it in halves because food processors can get overfull and it can affect their engines negatively).
Step 5: Leave to marinate for 1-2 hours.
Step 6: Set up a grill with coal and get it to a stable heat, you can use the following video as a guide: alternatively you can fry them in a frying pan at very low heat 2-3 at a time with half a table spoon of oil in the pan.
Step 7: With your hands take a golf ball sized amount of meat and wrap it around a metal skewer, with your fist. Wet your hand with water before touching the meat. Squeeze the meat on the skewer as if you’re making a fist. ensure it clings evenly onto the skewer.
Step 8: Place to the skewers on the grill and rotate every 2 minutes. They should be done in 5-6 mins each, check the colour, it should be a deep dark brown. Serve hot with our lovely tangy fresh mint yogurt, a small seasonal salad and a side of buttered naan. Mmh the very thought of it brings water to my mouth…

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