What Is Seekh Kebab Reciepe?

A simple and simple Seekh Kebab recipe made with ingredients you probably have on hand. This recipe includes tips on how to make flavorful, tender kebabs that won't break or fall off the skewers. Includes pan frying, baking, and air frying instructions

Why is it called seekh kebab?

The word "seekh" means skewers and "kebab" means meat cooked over a charcoal fire. So Seekh Kabab Recipe Urdu means meat sausage skewers cooked over a charcoal fire.

Seekh kabab recipe in urdu is usually flavored with onions, garlic, ginger, green chillies, herbs, and spices. Pakistani kebabs are often made with ground beef, while the Indian style is usually made with ground lamb or chicken.

Ingredients Of Seekh Kabab:

Whole coriander and cumin - My old recipe used raw, unroasted spices, which left a noticeable raw spice flavor in the finished kebab. I took a tip from Dishoom and toasted the cilantro and cumin before adding them, adding depth and removing the flavor of the raw spices. You can also use any other whole spices you like here such as B. 1-2 cloves, a pinch of carom seeds (ajwain) or a long pepper (peepli).
Onion - I use yellow, but red onions work great too.
Green chillies like Thai chilli – A generous amount of green chillies is a key part of the Seekh Kabab Recipe. The amount in the recipe makes it medium hot, so feel free to adjust.
Cilantro and Mint Leaves - Substitute more cilantro leaves for the mint leaves if you don't have any on hand.
Ground Beef (20% fat - not lean) - This will keep your kebabs tender and juicy. If you only have lean meat, try adding a tablespoon of butter or an extra 1/2 teaspoon of papaya paste to balance that out. See FAQ if using other meats.
Salt and Pepper - A sufficient amount of salt is important to maintain the flavor of the restaurant. I shared my favorite amount of Morton Kosher Salt.
Garlic and Ginger - Again used liberally in restaurants so I increased the amount.
Red Pepper Flakes – For extra flavor and a slight spiciness. Feel free to omit if you prefer to skip.
Garam Masala - This recipe was tested with my homemade garam masala. If you are using commercial, you may need to use less salt.
Papaya Paste - The reason I made papaya paste an optional ingredient is that it's definitely hard to find. Otherwise, it works wonders for tenderizing the kebab. I use a very small amount because adding too much will make them too tender while diluting the flavor of the kebab.
Neutral oil – For frying in a pan. You can also use butter for brushing when baking or air frying.

How To Make Seekh Kebabs

Grill and grind the spices. Roasting deepens the flavor while removing the raw spice flavor. This is especially important when preparing Beef Seekh Kabab.
Chop the onion, coriander, mint and green peppers. Squeeze out excess moisture and add to the minced meat.
Add the remaining ingredients to the ground beef and mix.
knead the dough vigorously until you can see the fibrous texture of the meat. I like to use the paddle attachment of a stand mixer.
shape kebabs.
Cook! Grilling, roasting, air frying or baking.

Best Cooking Recipe For Seekh Kebab (IN ORDER)

Above an open fire. Traditional and modern, but impractical for most of us.
Charcoal or Gas Grill - This is another reason restaurants have an edge. Seekh skewers are ideal for grilling.
Pan-Fry - That's how I usually make them. It splashes, yes, but it's worth the extra cleaning.
Air-Fry - When done right, I find research skewers to be better air-fried than baked.
Bake - Most convenient (preferred by 61% of my mailing list), but you lose moisture and browning.

How To Keep Seekh Kebabs From Falling Off Skewer Or Breaking

Make sure the ingredients, like the beef and onion mixture, are as dry as possible. Squeeze the moisture from the onions and drain the moisture from the ground beef (dry it with a paper towel if necessary).
Mix or knead the meat mixture. Here's why:

In the book The Food Lab, Kenji Alt Lopez explains how mixing or kneading the meat in sausages helps bind the proteins in the meat. I also noticed that the Dishoom cookbook uses the same meat kneading method in their Seekh Kebab. Then I realized that Kenji Alt Lopez had already posted a seekh kebab recipe using this method, which sealed it for me. After experimenting, I noticed a clear difference when mixing or kneading the meat. The skewers will go from crumbly to tightly bound, giving them a better texture.