Seekh Kabab

Seekh Kabab

Ingredients:

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500 grams of minced meat – lamb works best, but anything can be used
1/2 a medium onion, minced
2 cloves of garlic, minced
1 egg
Juice of 1/2 a lemon
Some coriander leaves (as much or as little as suits your palate)
2 tsp garam masala (more if you like it spicier)
1 Cayenne chilli – seeds & pith removed, finely minced
Salt and pepper to taste

Directions:

Season your mince to taste – make sure you use plenty of seasoning to bring out the flavours in your meat. Make sure you use a non-metallic bowl – a metal bowl will react with the acidic ingredients and taint your flavours.

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Mince your coriander leaves, garlic, chilli (if using) and onion. I like texture in my kebabs, so I keep my onion moderately fine, but you can mince it to a paste, if you just want the flavouring.

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Add your coriander, onion, garlic, and chilli to your meat.

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Combine with your hands – don’t be shy – get the kids involved – the wonderful feeling between your fingers aside, it also aids in the texture of the kebabs.

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Add your egg and get your hands back in there – squeeze the meat between your fingers so you get the texture of sausagemeat.

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Time to add your spices – add as little or as much as you want. You can also add other ground spices like coriander or cumin – but garam masala is fine on its own. Combine again.

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Add in the juice of half a lemon and combine some more. Once combined, cover and keep in the fridge for 30 mins.

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Time to make your kebabs – wet your hands so they are slightly damp – take a ball of the meat mix and press it onto the skewers – if you don’t have skewers, don’t stress, these can easily be made into patties and cooked.

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Squeeze tightly to make the meat stick to the skewer

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Open your hand completely, then squeeze again. Keep opening fully and squeezing until the kebab holds onto the skewer.

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To cook, I like to grill these on the BBQ – if you don’t have time (or don’t have a grill) then under the grill (broiler) in your oven is your next best bet – you want something that’ll give you direct heat. Worst case scenario is in a frying pan with a little oil.

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Turn gently – nothing like losing your meat between grills to ruin your day. Keep turning till fully cooked.

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Serve with a little Raita and Pita/naan bread. Enjoy!

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Recipe Source:
http://www.ekantcookcurry.com

Quiet Ambience

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