📝 About This Recipe
Originating from the royal kitchens of the Mughal Empire, these Seekh Kababs are a masterclass in the art of tandoori grilling. This recipe features succulent, finely minced lamb infused with a signature blend of aromatic spices, fresh herbs, and a touch of smoky fat for unparalleled juiciness. Whether charred over open coals or in a clay oven, these kababs offer a perfect balance of heat, citrus, and earthiness that melts in your mouth.
🥗 Ingredients
The Meat Base
- 1 kg Ground Lamb or Beef (Ensure 20% fat content for juiciness; double-minced for a smooth texture)
- 1 tablespoon Raw Papaya Paste (Acts as a natural tenderizer; include the skin when grinding)
Aromatics and Herbs
- 1 large Red Onion (Finely grated and squeezed through cheesecloth to remove all moisture)
- 2 tablespoons Ginger-Garlic Paste (Freshly made for the best flavor)
- 4-5 pieces Green Chilies (Finely minced; adjust to heat preference)
- 1/2 cup Fresh Cilantro (Finely chopped)
- 1/4 cup Fresh Mint Leaves (Finely chopped)
The Spice Blend
- 3 tablespoons Roasted Gram Flour (Besan) (Acts as a binding agent; lightly toasted until fragrant)
- 1.5 teaspoons Garam Masala (High quality or homemade)
- 1 tablespoon Kashmiri Red Chili Powder (For vibrant color and mild heat)
- 1 tablespoon Cumin Seeds (Dry roasted and coarsely crushed)
- 1.5 tablespoons Coriander Seeds (Dry roasted and coarsely crushed)
- 1 teaspoon Chaat Masala (For a tangy finish)
- to taste Salt
- 2 tablespoons Ghee or Butter (Melted, for basting and moisture)
👨🍳 Instructions
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1
Begin by ensuring your minced meat is as dry as possible. Pat it down with paper towels if necessary to remove excess moisture.
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2
In a large mixing bowl, combine the minced meat with the raw papaya paste and salt. Knead it for 2-3 minutes to start breaking down the proteins.
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3
Add the squeezed-dry grated onions, ginger-garlic paste, and minced green chilies. It is crucial that the onions are dry, or the kababs will fall off the skewers.
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4
Incorporate the roasted gram flour, crushed cumin, crushed coriander, Kashmiri chili powder, and garam masala.
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5
Add the fresh cilantro and mint. Knead the entire mixture vigorously for 8-10 minutes, similar to bread dough, until it becomes sticky and fibrous.
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6
Cover the bowl and refrigerate the mixture for at least 2-4 hours. This allows the flavors to marry and the fats to firm up, making it easier to shape.
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7
Preheat your tandoor, charcoal grill, or oven (to 450°F/230°C). If using an oven, place a wire rack over a baking sheet.
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8
Moisten your hands with cold water or oil. Take a handful of the meat mixture (about the size of a lemon) and mold it onto long metal skewers.
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9
Press and stretch the meat along the skewer to form a long, even cylinder about 6-8 inches long. Use your fingers to create gentle indentations.
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10
Place the skewers in the tandoor or over the hot grill. Rotate them every 2-3 minutes to ensure even cooking and charring.
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11
After about 8 minutes of cooking, generously brush the kababs with melted ghee or butter. This creates a beautiful glaze and prevents drying.
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12
Continue cooking for another 4-5 minutes until the meat is browned and slightly charred on the edges, reaching an internal temperature of 160°F (71°C).
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13
Carefully slide the kababs off the skewers using a piece of flatbread or a clean cloth to prevent breaking. Rest for 2 minutes before serving.
💡 Chef's Tips
Always use meat with at least 20% fat; lean meat will result in dry, rubbery kababs. Removing moisture from the onions and ginger-garlic paste is the secret to kababs that stay on the skewer. If the mixture feels too soft, add an extra tablespoon of roasted gram flour or breadcrumbs. For an authentic smoky flavor indoors, use the 'dhungar' method: place a hot piece of charcoal in a small bowl inside the meat bowl, drizzle with ghee, and cover for 5 minutes before shaping. Avoid over-grilling; the kababs should be juicy inside, not charred to a crisp.
🍽️ Serving Suggestions
Serve hot with freshly baked Garlic Naan or Roomali Roti. Pair with a cooling Mint-Yogurt Chutney and a side of pickled red onions. Provide lemon wedges for a bright, acidic squeeze just before eating. A crisp Kachumber salad (cucumber, tomato, onion) adds a refreshing crunch. Serve with a chilled glass of salty Lassi or a light Lager to balance the spices.