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Seekh Kebabs (Ground Meat Skewers)

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It is dusk in New Delhi. There is a crowd of people jostling around the kebab stall, trying to get the attention of the counter guys. No question of a queue for this hungry crowd, of course! You will get served if you are lucky enough to push your way to the front. The cooks are busy turning the kebabs on the spit. The aroma has my mouth watering. I stand back and watch my brother-in-law and husband push their way through. Amazingly they are back in a short while with the kebabs wrapped in foil with a side of thinly sliced vinegared onions and mint chutney. They also manage to get some rumali rotis (soft, thin, oversized stretchy rotis that go well with tandoori dishes). We head home to feast.

Seekh Kebabs are made out of ground meat, predominantly lamb, beef, or chicken, flavored with aromatic spices. This recipe is with beef. The meat is marinated with spices and shaped into sausage-like cylinders on skewers. Typically cooked in a tandoor in restaurants, it can be grilled or barbequed at home.

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Seekh Kebabs (Ground Meat Skewers)

Prep Time 20 minutes
Resting Time 4 hours 30 minutes
Total Time 4 hours 50 minutes
Servings 4
Seekh Kebabs are made out of ground meat, predominantly lamb, beef, or chicken, flavored with aromatic spices.

Ingredients

  • 1 lb ground beef ((20% fat content))
  • 1 tsp whole coriander seeds
  • 1 tsp whole cumin seeds
  • ½ medium onion
  • 2 tsp ginger-garlic paste
  • 1 medium Serrano green chili (optional)
  • 1 cup fresh cilantro (loosely packed, save a little for garnish)
  • ½ tsp black pepper powder
  • ¼ tsp turmeric powder
  • ½ tsp chili powder (optional, to taste)
  • ¾ tsp dry mango powder (amchur) (found in Indian grocery stores)
  • 1½ tsp salt ( or to taste)
  • 1 tbsp oil

For Garnish

  • 1 lemon (sliced or quartered )
  • 1 tsp fresh cilantro (finely chopped)

Instructions 

  • Using a skillet or griddle, dry roast the whole coriander seeds and cumin seeds on medium heat until fragrant. Approximately 1 minute.
  • Pour into a small bowl and set aside to cool.
  • Grind to a fairly fine powder in a spice or coffee grinder.
  • Process the onion, cilantro, ginger, garlic, and green chili into a fine paste in a processor or blender.
  • Pour the mixture through a fine strainer and drain the excess liquid by pressing down on it with a spoon or paper towel.
  • Add the beef, the ground paste, and the rest of the spices in a large bowl.  
  • Knead till all the ingredients are well mixed. Take at least 5 minutes to do this, as it helps keep the kebabs from breaking on the skewer.
  • Rest the mixture in the refrigerator for 4 hours or overnight.
  • Divide the ground beef mixture into 8-10 portions.
  • Form into smooth meatballs.
  • On a flat surface, using your fingers, roll the meatballs into sausage shapes about 4" long and 3/4" in diameter. Make sure they are of even thickness.
  • Gently slide a skewer through the middle. You can also form and shape the kebabs directly on the skewer. Make sure the meat is evenly distributed on the skewer. 
  • Place on a rimmed baking sheet and refrigerate for 30 minutes or more until ready to use.
  • Heat a well-oiled cast iron or nonstick stove top grill on medium-high.
  • Grill the kebabs, rotating carefully, until evenly well-browned on the surface and cooked through. It takes about 10-15 minutes. (The kebabs can be cooked in several ways. See notes).
  • Garnish with lemon slices or wedges and a sprinkle of chopped cilantro.
  • Serve with rumali roti, naan, or flatbread with mint chutney and thinly sliced onions (red or yellow).

Notes

Other ways to cook Seekh Kebabs:
1. Pan fry on medium-high, 4 minutes on each side till done.
2. The kebabs can be baked in an oven at 475 degrees for about 15-20 minutes, but turn them around during cooking to be evenly browned. Remember not to dry them out.
3. Grill them on your rotisserie feature in your air fryer. Approximately 9 minutes. 
4. Grill them on a BBQ, but take care that the heat is not high enough to char the Seekh Kebabs. Turn them carefully 8-10 minutes.
Other ways to serve Seekh Kebabs:
1. I will sometimes serve the kebabs with a hot dog bun, mayonnaise, and mint chutney topped with sliced onions for an Indo-American fusion. You can pickle the onions (red or yellow) in vinegar a couple of days ahead to add a little zest.
2. Fix smaller-sized kebabs for cocktail parties.
Course: Main Course, Non-Vegetarian
Cuisine: Indian
Keyword: ground beef, kebabs, lamb, seekh

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In Main Dishes

Masala Kheema Tikka (Spicy Mince Patties)

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I am running late! The guests arrive in about an hour for cocktails, and I still have to shower and get ready. I have decided this morning to add meat tikkas to my long list of items for the cocktail party this evening. If you live in a military camp or cantonment area with your squadron or unit, you end up hosting, at the very least, one cocktail and one dinner party a month. Since it is on a reciprocal basis, you end up attending several in a month!

With everyone being so close-knit, you cannot leave anyone out for fear of hurting someone’s feelings. You invariably end up with at least 40 people at each party. If you are stationed in a big city, it is different because with distances, the pace slows down, and it is easier to meet at clubs or restaurants.

I instruct the cook as to how I want the meat tikkas finished and plated. She tells me to go get ready she will take care of it. I think she hates me hovering around!!

The table is already set with all the other snacks. The bar is stocked, the ice is ready in the bucket, and the glasses for the drinks and soft drinks are all laid out. The fresh flowers from the garden make a beautiful centerpiece. Everything looks in order. My husband is at the bar reorganizing his stock of liquor. I rush to get ready.

Tikkas in India can be chunks of marinated meat or ground meat or mashed vegetables seasoned with spices and shaped into cutlets.

Masala Kheema Tikka is a savory blend of onions, ginger, garlic, and spices formed into patties and grilled.

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Masala Kheema Tikkas (Spicy Mince Patties)

Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 15 minutes
Total Time 45 minutes
Servings 4
Masala Kheema Tikka is a savory blend of onions, ginger, garlic, and spices formed into patties and grilled. 

Ingredients

  • 1 lb ground beef (30 % fat gives you a nice juicy tikka)
  • ½ large onion (minced fine)
  • 1 tbsp ginger-garlic paste
  • 1½ tbsp fresh coriander (finely chopped)
  • 1 Serrano chili (finely chopped - optional, to your taste)
  • 1 tbsp tomato paste
  • ½ tsp turmeric powder
  • ½ tsp chili powder (or to your taste)
  • 1 tsp cumin powder
  • ⅛ tsp clove powder
  • ⅛ tsp cinnamon powder
  • ¼ tsp black pepper powder
  • 1½ tsp salt
  • ¼ tsp dried green mango powder (amchur)
  • 1 tbsp oil

Garnish

  • 1 tsp lemon juice
  • 1 tsp chaat masala (optional)
  • ¼ small onion (sliced)
  • 1 green chili (whole or split in half)
  • 1 lemon (sliced thin or quartered)

Instructions 

  • In a large bowl, mix the ground beef with all the other ingredients except lemon juice, chaat masala, and oil.
  • Knead until the ground beef mixture is well blended. About 4-5 minutes.
  • Divide the ground beef mixture into golf-sized balls and form them into round burger-style patties. You should get about 8-10. I size them less than the regular burger size, but you can size them any way you want.
  • Set aside in the refrigerator for 15-20 minutes. You can also leave it overnight if you want to prep ahead.
  • Heat a heavy-bottomed skillet, griddle, or grill on medium heat. Grease with the oil using a paper towel or brush.
  • Place the tikkas on them and cook for approximately 8 mins, turning them halfway through until well browned and cooked. I like mine well done, so I tend to char them a bit!
  • Place on paper towels to soak up any excess oil or fat.
  • Move them to a serving dish and sprinkle them with a little lemon juice and chaat masala powder.
  • Garnish with chopped lemon and slices of red, white, or vinegared onions.
  • Serve with mint chutney,  mint yogurt chutney, or a chili sauce, along with tandoori or naan bread, paratha, or roti. You can also use pita or any other flatbread. 

Notes

 
 
I occasionally fix our family Indian-style burgers with hamburger buns, chutney, thinly sliced raw or grilled onions, and tomatoes.
 
Make them a little smaller when serving them for cocktails. Adjust your cooking time accordingly.  
You can add a teaspoon of store-bought tandoori or seekh kebab spice powders. These are available at an Indian grocery store. Most readymade powders are super chili hot,  so use them carefully if you are not used to chili-heat.
The tikkas can be grilled or baked in the oven at 350 degrees for about 20 minutes or until done. Be sure to flip them halfway through.
You can also Air Fry them. Spray the Air Fryer tray or basket with oil. Heat for 5 minutes. Place tikkas on a basket or tray and cook for 8-10 minutes, turning them midway.
Heat varies on stoves, ovens, and fryers, so keep an eye on the tikkas to ensure they do not get burned.   
Course: Main Course, Non-Vegetarian
Cuisine: Indian
Keyword: beef,, ground beef, spicy

 

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In Main Dishes

Beef Curry

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Beef curry is cooked the same as any other meat curry, except it takes a little longer for the meat to tenderize. The cow being sacred in India, goat or lamb is used in place of beef. Out of respect for some of our Hindu Brahmin friends who did not like their vegan food cooked in the same pot as the meats, we separated the pots!

Since our social life always entailed hosting several large dinners a month (or even in a week), it was respectful to follow tradition rather than offend feelings and religious beliefs of those invited. Society in India is so closely knit that you never say, “I don’ t care.” You are brought up caring about not offending anyone!

Mama always cooked with goat meat and she would include a couple of marrow bones each time. The bones were small and made for a tastier gravy. Marrow in India is considered a high delicacy. With so many kids in the house we took turns getting a marrow bone! We would scoop the marrow out with a thin marrow spoon. It was always a treat.

I fix beef curry with boneless stew meat so I add some beef broth to get a richer tasting gravy.

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Beef Curry

Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings 6
A delicious, Indian-style stew with meat simmered in aromatic spices.

Ingredients

  • 1-1½ lbs beef stew meat (you can also use lamb or goat meat)
  • 2 medium onions (chopped very fine or use a food processor, but do not grind to a paste)
  • 1 tbsp garlic paste (can use bottled)
  • 1 tbsp giner paste (can use bottled)
  • 3 medium russet potatoes (peeled and cut in half breadth wise, optional)
  • ½ bunch cilantro (pick leaves and a bit of the stem, washed and chopped)
  • 2 tbsp tomato paste (or 6 oz can tomato sauce)
  • 4 tbsp cooking oil (canola, vegetable, corn, peanut)
  • 1 medium Serrano green chili (slit half-way down the middle, optional)
  • 2 cups hot water (for gravy)
  • 1 can beef broth (optional, you can use water instead)
  • ½ tsp salt (or to taste)

Whole Spices

  • 2 medium bay leaves
  • 5 pepper corns
  • 4 cloves
  • 1 large black cardamom
  • 2 small green cardamom (WholeSpices 2 bay leaves4-5 pepper corns4-5 cloves1 black cardamom2 small green cardamom1 small (1 inch) stick cinnamon)
  • 1 small cinnamon stick (about 1 inch stick)

Masalas (Spices)

  • ½ tsp tumeric powder
  • 1 tsp cumin powder
  • 2 tsp coriander powder
  • ¼ tsp red chili powder (optional)

Instructions 

  • Heat oil in a large (6 quart)cooking pot over medium heat.
  • Add whole spices and whole green chili. If you split the green chili mid-way down the center, it adds more heat to the curry. If you don’t want that,  just punch it once with a fork so it does not burst in the hot oil). Let splutter a few moments and then add onions. Sauté till onions are nearly ¾ brown stirring occasionally so that the onions don't burn around the edges  This should take about 8-10 mins.
  • Add beef. Braise well for about 5 minutes until the moisture evaporates and the beef is no longer pink.
  • Add ginger paste, garlic paste, and spice powders. Continue to sauté for an additional 5-8 minutes.
  • Add the tomato paste and half the cilantro. Cook, stirring frequently until most of the moisture is absorbed and the oil starts to rise on the edges of the pan. About 10-15 minutes. This is the most important part of getting a good tasty curry. It is called "bhuno" or braising.
  • Add the hot water, stock, potatoes, and let cook until the potatoes are done. Approximately 20 minutes.
  • Serve in a deep dish and garnish with remaining cilantro.
  • Serve with plain rice or any Indian-styled pilaf and any Indian-styled non-curried vegetable. It can also be eaten with rotis, pita bread, or tortillas. My husband enjoys dipping bread in the gravy!

Notes

You can make the gravy more or less by monitoring the water content, but don't make it thin and runny as it loses its flavor.
To cut cooking time you can boil or pressure cook  the meat till three quarter done and then cook the curry according to the recipe.
I like to use a manual pressure cooker or an Instapot. I cook everything directly in the pressure cooker. Sauté as indicated, then add the liquids and pressure cook the curry for about 5-8 mins. Pressure time will vary depending on altitude and the heat from your stove top so you will have to experiment! I then wait about 8 minutes to release the pressure. Now add the potatoes and cook it without pressure till the potatoes are done, about 10-15 minutes. I prefer it this way so that the potatoes don't get mushy in case the pressure is gets too much.  
 If you want to fix it in a Crock Pot, then once you finish the sautéing part, pour the sautéed meat, stock, cold water, and whole potatoes into the crock pot and cook on high for 4 hours or low for 8 hrs. Be sure to check in between to see the potatoes don't get overcooked and disintegrate!
Course: Main Course
Cuisine: Indian
Keyword: beef,, curry, spices
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