Seekh kebabs are tempting meat appetizers that are grilled over charcoals. The seekh kebab recipe originated from Pakistan but is equally popular in neighboring countries. The ground meat from lamb, cow, or goat is mixed with various spices and herbs. The next step is to put them on skewers to give them a cylindrical shape. Finally, the cylindrical shape seekh kabab is grilled.
Seekh Kabab Recipe
Print RecipeIngredients
- One kilogram minced beef
- One egg
- Two tablespoon ginger garlic paste
- Two tablespoon raw papaya paste
- One finely chopped onion
- Two green chilies
- Two tablespoon coriander leaves
- Half teaspoon cardamom powder
- One table spoon cumin powder
- Two tablespoon lemon juice
- One tablespoon garam masala
- Oil for grilling
Instructions
For making seekh kebab, in a mixing bowl add beef mince, chopped onion, egg, ginger garlic paste, and papaya paste. Then add fresh coriander, green chilies, and lemon juice. Sprinkle salt, red chili powder, cumin powder, and garam masala. Then mix them together using your hands or a spatula.
Secondly, put the mince mixture in a chopper. Then chop it until it turns into a smooth paste. Now refrigerate the paste for one hour to chill.
Now take out the paste from the freezer and turn it into a cylindrical shape kabab. Firstly, grease your hands with oil and scoop out the paste. Then roll it into a round ball and pass a metal skewer through it. Shape it into a cylindrical shape using your hands. repeating the same process makes seekh kababs from the remaining paste.
Finally, heat the grill and grease it with oil. Then put the skewers on the grill. Grill each side for 4-5 minutes r until turns deep brown in color. Keep turning the skewers in between while grilling them.
Once seekh kebabs are done, remove them from skewers and serve with hummus, ketchup, or mayonnaise.
