Delicious and Juicy Seekh Kabab Recipe: A Pakistani Favorite.

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 Seekh Kabab Recipe: A Flavorful Pakistani Delight


Introduction:

Perfectly grilled Seekh Kababs served with naan, chutney, lemon wedges, and garnished with fresh coriander.
Pakistani Seekh Kabab

Seekh Kabab is a popular Pakistani dish known for its rich flavors and aromatic spices. Whether served at a family gathering or enjoyed as a snack, Seekh Kabab never fails to impress.

Ingredients:

  • 500g minced meat (beef or mutton)
  • 1 large onion, finely chopped
  • 2 tablespoons ginger-garlic paste
  • 1 tablespoon garam masala powder
  • 1 teaspoon red chili powder
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 teaspoon black pepper powder
  • 2 green chilies, finely chopped
  • 1/4 cup fresh coriander leaves, chopped
  • 1/4 cup fresh mint leaves, chopped
  • 2 tablespoons roasted gram flour (besan)
  • Salt to taste
  • 2 tablespoons lemon juice
  • 2 tablespoons oil (for brushing)
  • Skewers (for grilling)

Instructions;

  1. Prepare the Minced Meat
    Start by placing the minced meat in a large mixing bowl. Add the finely chopped onion, ginger-garlic paste, and all the spices including garam masala, red chili powder, cumin powder, coriander powder, black pepper powder, and salt. Mix everything thoroughly.

  2. Add Fresh Herbs
    Next, add the finely chopped green chilies, fresh coriander leaves, and mint leaves to the meat mixture. These fresh herbs will give your Seekh Kabab a burst of flavor and aroma.

  3. Bind the Mixture
    Sprinkle in the roasted gram flour. This will help bind the mixture, making it easier to shape the kababs. Add lemon juice for a tangy kick and mix everything well. Let the mixture marinate for at least 30 minutes to allow the flavors to meld.

  4. Shape the Kababs
    Take a small portion of the meat mixture and shape it around a skewer, forming a cylindrical shape. Make sure the kababs are evenly shaped and not too thick to ensure even cooking.

  5. Grill the Kababs
    Preheat your grill or tandoor. Brush the kababs with a little oil to prevent them from sticking and to give them a nice golden color. Grill the kababs for about 10-15 minutes, turning them occasionally until they are cooked through and have a slightly charred exterior.

  6. Serve Hot
    Once done, remove the kababs from the skewers and serve them hot with naan, chutney, or raita. Garnish with lemon wedges and onion rings for an added touch.

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