Seekh Kebab

Seekh Kebab Recipe - Authentic Indian Lamb Mince Kebab

Region / culture: India | Preparation time: 1 hour | Cooking time: 20 minutes | Servings: 4

Introduction

Seekh Kebab is a popular Indian dish made with minced meat and a blend of aromatic spices. These kebabs are traditionally cooked on skewers over an open flame, giving them a delicious smoky flavor.

History

Seekh Kebab has its origins in the Middle East and Central Asia, where skewered meat dishes have been enjoyed for centuries. The dish was introduced to the Indian subcontinent by Mughal rulers and has since become a beloved part of Indian cuisine.

Ingredients

500 g lamb mince (keema)
brown color
0.75 tsp garam masala
1 tsp garlic (lasun) paste
1 tbsp raw papaya paste
1 tsp ginger (adrak) paste
2 tbsp cashewnut (kaju)
2 tsp thick cream (malai)
2 onions (pyaj)
2 tsp carom seeds / thyme (ajwain)
2 tsp dried mango powder (amchoor)
2 tbsp rock salt (kala namak)
3 tbsp cumin seed (jeera)
1 tbsp dry ginger (saunth)
1 tsp black pepper (kali mirch)
0.5 tsp nutmeg powder (jaiphal)

How to prepare

Wash the minced meat and place it in a strainer, gently pressing to remove excess water.
Combine all the ingredients with the minced meat and knead well.
Set aside for 1 hour.
Preheat a gas or electric oven with the skewers.
Take a large portion of the minced meat mixture and carefully hold a hot skewer in the other hand.
Press the minced meat onto the hot skewer.
The minced meat will immediately adhere to the hot skewer.
Repeat the process with the remaining minced meat and skewers.
Place the skewers in the oven.
Occasionally rotate the skewers while cooking.
Once cooked, gently remove the kebabs from the skewers using a napkin.
In a nonstick pan, shallow fry the kebabs using 1 tbsp of oil.
To serve, sprinkle some chaat masala and lemon juice on the kebabs.

Variations

You can make Seekh Kebab with chicken or beef mince instead of lamb.
Add chopped mint leaves or cilantro to the minced meat mixture for a fresh flavor.
For a spicier kick, add chopped green chilies or red chili powder to the mixture.

Cooking Tips & Tricks

Make sure to knead the minced meat mixture well to ensure that the spices are evenly distributed.

- Preheat the skewers before pressing the minced meat onto them to help the meat adhere better.

- Rotate the skewers while cooking to ensure that the kebabs cook evenly on all sides.

Serving Suggestions

Seekh Kebab can be served with mint chutney, sliced onions, and lemon wedges. It is delicious when paired with naan or rice.

Cooking Techniques

Seekh Kebab can be cooked on a grill, in an oven, or on a stovetop. The key is to cook the kebabs until they are browned and cooked through.

Ingredient Substitutions

If you don't have raw papaya paste, you can use meat tenderizer powder or yogurt as a substitute. You can also use ground almonds instead of cashewnuts for a different flavor.

Make Ahead Tips

You can prepare the minced meat mixture for Seekh Kebab ahead of time and refrigerate it until you are ready to cook. This allows the flavors to meld together for a more delicious kebab.

Presentation Ideas

Serve Seekh Kebab on a platter garnished with fresh herbs and lemon wedges. You can also serve them on skewers for a more elegant presentation.

Pairing Recommendations

Seekh Kebab pairs well with a side of raita, salad, or pickled vegetables. It also goes well with a cold beer or a refreshing lassi.

Storage and Reheating Instructions

Leftover Seekh Kebab can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the kebabs in a preheated oven or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Seekh Kebab contains approximately 300 calories.

Carbohydrates

Each serving of Seekh Kebab contains approximately 5 grams of carbohydrates.

Fats

Each serving of Seekh Kebab contains approximately 20 grams of fats.

Proteins

Each serving of Seekh Kebab contains approximately 25 grams of proteins.

Vitamins and minerals

Seekh Kebab is a good source of iron, zinc, and vitamin B12.

Alergens

Seekh Kebab contains nuts (cashewnuts) and dairy (cream), so it may not be suitable for those with nut or dairy allergies.

Summary

Seekh Kebab is a high-protein dish that is rich in fats and calories. It is a good source of essential vitamins and minerals, but may not be suitable for those with nut or dairy allergies.

Summary

Seekh Kebab is a flavorful and aromatic dish that is perfect for a special occasion or a casual meal. With a blend of spices and tender minced meat, these kebabs are sure to be a hit with your family and friends.

How did I get this recipe?

The moment I found this recipe is one I won't soon forget. It was a warm summer day, and I was visiting an old friend of mine who had recently moved back to the neighborhood. As we sat in her cozy kitchen, catching up and reminiscing about the good old days, she suddenly got up and rummaged through a box of old cookbooks.

"I have something special to show you," she said with a twinkle in her eye.

And that's when she pulled out a tattered, stained piece of paper with the words "Seekh Kebab" scrawled across the top in faded ink.

"This recipe has been in my family for generations," she explained, handing me the paper. "I learned it from my grandmother, who learned it from her mother before her. It's a traditional dish that has been passed down through the ages, and I thought you might like to give it a try."

I was thrilled at the prospect of learning a new recipe, especially one with such a rich history behind it. So, with my friend's guidance, I set to work on making Seekh Kebab for the first time.

The recipe itself was surprisingly simple, with just a handful of ingredients that I already had in my pantry. Ground lamb, fresh ginger and garlic, a blend of aromatic spices - it all came together to create a fragrant, flavorful mixture that was perfect for shaping into long, slender kebabs.

But the real secret to making the perfect Seekh Kebab, my friend explained, was in the technique. It was all about getting the right balance of flavors, the perfect blend of spices, and the ideal texture for the meat.

As I mixed and shaped the kebabs, I thought about all the women who had come before me, passing down this recipe from mother to daughter, generation after generation. I felt a deep connection to my roots, to my heritage, and to the rich culinary traditions that had shaped my family for centuries.

Finally, after marinating the kebabs for several hours, I grilled them over an open flame until they were perfectly charred and cooked through. The aroma that wafted through the kitchen was intoxicating, a heady blend of spices and smoke that made my mouth water in anticipation.

When I finally took my first bite of the Seekh Kebab, I was transported to another time and place. The flavors were bold and complex, with a subtle heat that lingered on my tongue. The meat was tender and juicy, with just the right amount of char from the grill. It was a dish that spoke of tradition, of history, and of the love and care that had gone into making it.

As I sat at the table, savoring each bite of the Seekh Kebab, I knew that this recipe would become a cherished part of my own culinary repertoire. It was more than just a dish - it was a connection to my past, a link to my ancestors, and a reminder of the power of food to bring people together and create lasting memories.

And so, as I finished my meal and thanked my friend for sharing this precious recipe with me, I knew that I would carry on the tradition of making Seekh Kebab for years to come. It was a dish that had been passed down through the ages, and I was honored to be a part of its story.