Recipe: Delicious Seekh Kebabs / Pakistani Style Spicy Grilled Ground Meat Skewers

Seekh Kebabs / Pakistani Style Spicy Grilled Ground Meat Skewers. When a Pakistani friend of mine in college introduced me to the little packets of pre-blended seekh kebab spices at our local Indian market, it was something of a revelation. Oh, this is what a balanced spice blend tastes like. These days, though, I like to up the ante and cook seekh kebabs up from scratch, using a homemade mixture of spices.

Seekh Kebabs / Pakistani Style Spicy Grilled Ground Meat Skewers Kenji López-Alt] While my favorite version of these Pakistani meat skewers is made with lamb, you should definitely try it with beef, too, since it gets a good blast of flavor from a spice blend that includes black pepper, coriander, cumin, cloves, bay leaves, paprika. Into your beef, add coriander powder, cumin powder, cayenne pepper, salt along with the onion, ginger and garlic paste, mint, coriander and green chilli paste and melted butter. Seekh Kebabs (Pakistani Spicy Grilled Ground Meat Skewers) [Photograph: J. You can cook Seekh Kebabs / Pakistani Style Spicy Grilled Ground Meat Skewers using 15 ingredients and 3 steps. Here is how you achieve it.

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Ingredients of Seekh Kebabs / Pakistani Style Spicy Grilled Ground Meat Skewers

  1. Prepare 500 g of Ground meat (beef/lamb).
  2. It’s 1 of Onion roughly chopped.
  3. Prepare 1 of Green chilies roughly chopped.
  4. You need 1 tsp of Ginger-garlic paste.
  5. You need 1 tsp of Garam masala.
  6. You need 1 tsp of Coriander powder.
  7. Prepare 1/2 tsp of Turmeric powder.
  8. Prepare 1/2 tsp of Cumin powder.
  9. It’s 1 pinch of Nutmeg powder.
  10. You need 2 tsp of Red chilli powder.
  11. You need 1/2 tsp of Pepper powder.
  12. Prepare 1 tsp of Garam masala powder.
  13. It’s 1 bunch of Coriander leaves finely chopped.
  14. It’s To taste of Salt.
  15. You need As needed of Oil.

Also, when I make kebabs (Indian or Greek) I often use half ground lamb, half ground beef – the flavor is really excellent, and the meat stays a little more moist than if using just lamb. I serve these on warm split naan breads or paratha with a drizzle of cucumber raita. Knead by hand or in a stand mixer fitted with a paddle attachment until mixture turns tacky and starts sticking to the side of the bowl. In a large bowl mix together ground cumin and coriander seeds, chicken, onion, cilantro, garlic, chilies, turmeric, salt, and garam masala until chicken is evenly seasoned.

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Seekh Kebabs / Pakistani Style Spicy Grilled Ground Meat Skewers instructions

  1. In a grinder, add the chopped onions, green chilies, and the ground meat and grind into a smooth mixture. Transfer this mixture on a paper towel, fold the towel over the mixture, & gently press to remove excess liquid. Mix the dry mixture with the spices, ginger-garlic paste, chopped coriander leaves, & salt until well combined and leave it aside for 2 hours. Grease your hands with oil..
  2. Grab a handful of the meat mixture, roll it into the shape of a cylinder, and slide it on a skewer, pressing it well with your hand. Place the skewer on a grilling tray. Repeat the process with the remaining meat mixture..
  3. Preheat the oven to 400°F. Place a piece of aluminium foil at the bottom grill so that the drippings from the meat fall on the foil. Lightly brush the kebabs with oil. Bake them for 20 mins until cooked through and then grill for 5 minutes on each side, rotating as needed to brown the kebabs all around. Once cooked, serve hot with raita, lemon wedges, & sliced onions..
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Press skewer into chicken and form meat around stick. Traditionally, the meat, fat, spices, and herbs would all be passed through a meat grinder together to blend the flavors better. Baked Pakistani Seekh Kabob serving suggestions. Yogurt raita or my green chutney (pictured here is a must-try fig chutney from my friend Shahla's blog) are an ideal accompaniment to these kabobs. Its cool creaminess contrasts with the intense, meaty flavor of the beef.

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