Seekh Kebab | How to make Seekh Kebab

By Affaf Ali  |  14th Oct 2015  |  
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  • Seekh Kebab, How to make Seekh Kebab
Seekh Kebabby Affaf Ali
  • Prep Time

    0

    mins
  • Cook Time

    60

    mins
  • Serves

    4

    People

321

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About Seekh Kebab

Seekh Kebab is a popular Indian appetizer typically eaten with green chutney or any dip. These kebabs go well with rotis, biryani or as starter by itself. You can use either chicken, lamb or beef mince. Traditionally, these kebabs are grilled on skewers also known as seekh. But in this recipe I used bamboo skewers that have been soaked in water for a while and kebabs fried on non stick pan.

The delicious and mouthwatering Seekh Kebab is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Seekh Kebab is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Seekh Kebab. Affaf Ali shared Seekh Kebab recipe which can serve 4 people. The step by step process with pictures will help you learn how to make the delicious Seekh Kebab. Try this delicious Seekh Kebab recipe at home and surprise your family and friends. You can connect with the Affaf Ali of Seekh Kebab by commenting on the page. In case you have any questions around the ingredients or cooking process. The Seekh Kebab can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Seekh Kebab with other users

Seekh Kebab

Ingredients to make Seekh Kebab

  • Lamb mince - 250 grams
  • Finely chopped onion - 1
  • Finely chopped green chilly - 1-2
  • Coriander leaves (finely chopped)
  • Mint / pudina leaves (finely chopped)
  • Breadcrumbs - 3 tsp
  • Ginger garlic paste - 1/2 tsp
  • Chilly powder - 1/2 tsp
  • Home made Garam masala powder - 1/4th tsp
  • Tandoori colour - one pinch ( optional)
  • Salt to taste.

How to make Seekh Kebab

  1. Wash the mince using a strainer. Remove as much water as possible. To the mince add all the ingredients. Mix well and keep aside. In the meanwhile soak bamboo skewers for some time. This prevents the skewers from burning while frying.
  2. Time now to make kebabs – wet your hands little making your hand damp, take a ball of the meat mix and press it onto the skewers.
  3. Refrigerate for half an hour before frying. Squeeze lemon juice and sprinkle chaat masala before serving.

My Tip:

Home made garam masala powder recipe is in the Butter Chicken recipe.

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