Seekh Kebabs (Ground Meat Skewers)
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.
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.