📝 About This Recipe
Tracing its lineage to the royal kitchens of the Mughal Empire, the Seekh Kabab is a masterpiece of South Asian culinary artistry. These succulent skewers are crafted from finely minced meat infused with a vibrant bouquet of aromatic spices, fresh herbs, and smoky charcoal essence. The result is a melt-in-the-mouth texture with a charred, caramelized exterior that defines the soul of street food in Delhi and Lahore.
🥗 Ingredients
The Meat Base
- 2 lbs Ground Lamb or Beef (80% lean, 20% fat ratio is essential for juiciness)
- 1 tablespoon Papaya Paste (Raw) (Natural meat tenderizer)
Aromatics & Herbs
- 1 large Red Onion (Finely grated and squeezed completely dry of all liquid)
- 2 tablespoons Ginger-Garlic Paste (Freshly ground for best flavor)
- 3-4 pieces Green Chilies (Thai bird's eye or serrano, finely minced)
- 1/2 cup Fresh Cilantro (Finely chopped leaves and tender stems)
- 1/4 cup Fresh Mint (Finely chopped)
The Spice Blend
- 1.5 teaspoons Garam Masala (High quality or homemade)
- 1 teaspoon Roasted Cumin Powder (Freshly toasted)
- 1 tablespoon Coriander Seeds (Coarsely crushed)
- 1 teaspoon Red Chili Flakes (Adjust for heat preference)
- 1 teaspoon Amchur (Dried Mango Powder) (For a subtle tangy kick)
- 1.5 teaspoons Salt (To taste)
- 2-3 tablespoons Gram Flour (Besan) (Dry roasted in a pan until fragrant to act as a binder)
For Finishing
- 3 tablespoons Ghee or Butter (Melted, for basting)
- 1 teaspoon Chaat Masala (For sprinkling over finished kababs)
- 1 piece Lemon (Cut into wedges)
👨🍳 Instructions
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1
Begin by ensuring your minced meat is as dry as possible. Pat it with paper towels if necessary. Place the meat in a large mixing bowl.
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2
Add the grated onion to the meat, ensuring you have squeezed out every drop of juice through a cheesecloth; excess moisture is the enemy of a stable kabab.
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3
Incorporate the ginger-garlic paste, minced green chilies, cilantro, and mint. Mix well by hand to distribute the aromatics evenly.
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4
Add all the dry spices: garam masala, roasted cumin, crushed coriander, chili flakes, amchur, and salt. Sprinkle the roasted gram flour over the top.
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5
Knead the mixture vigorously for at least 8-10 minutes. This breaks down the meat proteins and creates a sticky, paste-like consistency that ensures the meat stays on the skewer.
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6
Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or ideally overnight. This allows the flavors to marry and the fat to firm up.
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7
If using wooden skewers, soak them in water for 30 minutes. If using traditional wide flat metal skewers, ensure they are clean and dry.
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8
Divide the meat into equal-sized balls (about the size of a lemon). Dampen your hands with cold water or oil to prevent sticking.
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9
Thread a meat ball onto the skewer and use your palm and fingers to press and stretch the meat into a long, thin cylinder (about 5-6 inches long).
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10
Preheat your grill to medium-high heat. If using an oven, set it to 450°F (230°C) or use the broiler setting.
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11
Place the skewers on the grill. Let them sear undisturbed for 2-3 minutes until a crust forms, then gently rotate.
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12
Continue grilling for 10-12 minutes, turning occasionally. Generously baste with melted ghee or butter during the last 5 minutes of cooking for a glossy, moist finish.
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13
Check for doneness; the meat should be charred on the outside but still juicy inside. Do not overcook or they will become rubbery.
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14
Carefully slide the kababs off the skewers using a piece of flatbread or a clean cloth to avoid burning your fingers.
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15
Dust with chaat masala immediately and serve while piping hot.
💡 Chef's Tips
The secret to a kabab that doesn't fall off the skewer is squeezing all liquid out of the onions and kneading the meat like dough. Always use meat with at least 20% fat; lean meat will result in dry, crumbly kababs. If you don't have a charcoal grill, use the 'Dhuan' (smoke) method: place a red-hot piece of charcoal in a small bowl inside the meat bowl, pour a teaspoon of ghee over it, and cover for 5 minutes before skewering. Avoid using a food processor for the meat if possible; a coarse hand-mince provides a much better texture. If the mixture feels too soft to hold, add an extra tablespoon of roasted gram flour or a little breadcrumbs as a last resort.
🍽️ Serving Suggestions
Serve with warm, buttery Garlic Naan or Roomali Roti to wrap the kababs. Pair with a refreshing Mint-Yogurt Chutney and thinly sliced red onion rings soaked in ice water. A side of Kachumber salad (diced cucumber, tomato, and onion) adds a fresh crunch. Serve with a chilled glass of salty Lassi or a lemon-infused sparkling water. For a complete meal, serve over a bed of aromatic Saffron Basmati Rice.