Beef Seekh Kabab

Name: Beef Seekh Kabab
Total time: 1 h
Yield: 5
Cuisine: Pakistani
Ingredients: 750 g Beef mince, with some fat; 2 medium Onion, grated and squeezed dry; 1 inch ginger, 8 cloves garlic, 6 chillies Ginger, garlic and green chillies, made into a paste; 1 handful each Fresh coriander and mint, chopped; 1½ tbsp Cumin, roasted and crushed; 1½ tbsp Coriander powder; 1 tbsp + 1 tsp Red chilli, crushed and powder; ½ tsp Carom seeds (ajwain); 1 tsp + ½ tsp Garam masala and turmeric; ½ tsp Baking soda; ½ tbsp Salt; 3 tbsp Ghee-free vegetable shortening or oil, for the skewers and smoking; 1 piece A piece of charcoal, for smoking

Spiced minced beef pressed onto skewers and grilled over charcoal until browned and juicy, then given a lid-trapped hit of coal smoke (dhungar) for the smokehouse aroma that defines a good seekh kabab.

Quelle

Rezept von Food Fusion · 📱 Influencer · Pakistan's largest recipe channel, billed as the country's No.1 quick-recipe platform; publishes each full recipe with weighed quantities in its videos and on foodfusion.com.

Namen von Köchinnen, Köchen und Creators erscheinen ausschließlich als Quellenangabe. More Recipes Please ist unabhängig und wird von ihnen weder unterstützt noch gesponsert.

Recipe published by Food Fusion — Seekh kabab is a traditional skewer-grilled kabab of the Indian subcontinent and Central Asia, with no single author. Food Fusion publishes a full weighed 'Beef Seekh Kabab' recipe, including the charcoal-smoking (dhungar) step, in this video (verified live); the amounts here follow it and the step prose is our own.

Koch: Food Fusion

Zubereitung im Video · 3 Videos

Food Fusion With Wendy and Shannon Cooking with passion

⏱ 60 Min.🍽 5 Portionen🔥 300 kcal🇵🇰 Pakistan🌶️🌶️

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Zubereitung

Put the mince, squeezed onion, the ginger-garlic-chilli paste, herbs and all the dry spices, soda and salt in a bowl. Knead firmly for 5 minutes until the mix turns tacky and paste-like.
💡 This kneading is not optional — it develops the bind that lets the meat cling to a bare skewer. Then rest the mix in the fridge 30 minutes.
With wet hands, take a fistful and press it firmly along a skewer into a long sausage about 2 cm thick, squeezing so it grips the metal all the way round.
Grill over medium-hot charcoal (or under a hot oven grill), turning every couple of minutes, until browned on all sides and just cooked through, 8–12 minutes. Brush with a little oil as they cook.
💡 Do not fuss with them for the first two minutes — let a crust set first, or the meat tears when you turn it.
For the smoke: put the cooked kababs in a bowl or pot with a small metal cup in the middle. Heat the piece of charcoal until glowing, drop it in the cup, spoon the shortening over the coal, and clap the lid on for 2 minutes to trap the smoke.
💡 This dhungar trick gives the tandoor-smoke flavour a home grill cannot. Two minutes is plenty; longer turns it bitter.
Serve straight off the skewer with naan, sliced onion, mint-yogurt chutney and lemon.

💡 Tipps

No skewers? Shape the mix into fat fingers and grill them flat, or thread onto flat metal skewers. Round wooden skewers must be soaked 30 minutes first so they do not burn through.
The same mix, flattened into patties, is chapli-style; pressed into a loaf tin and baked, it is a shortcut kabab. The skewer-and-smoke version is the one worth the effort.