Recipe: Delicious Mixed seekh kebab

Mixed seekh kebab. While seekh kabab is best made and eaten fresh, the raw mix can be prepared in advance and frozen. When you are ready to eat just thaw to room temperature and prepare as per recipe below. Mash the vegetables and mix well.

Make each ball flattened with lightly oiled hands. Spread by light pressure on a bamboo skewer. [Photographs: J. Kenji López-Alt] When a Pakistani friend of mine in college introduced me to the little packets of pre-blended seekh kebab spices at our local Indian market, it was something of a revelation. You can have Mixed seekh kebab using 18 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Mixed seekh kebab

1. You need of minced mutton.
2. It's of minced chicken.
3. It's of onion (remove onion juice).
4. It's of ginger garlic paste.
5. You need of green chillies.
6. Prepare of Chilli powder.
7. It's of coriander powder.
8. You need of dry mango powder(or 1/2 tsp black salt).
9. Prepare of cumin powder.
10. You need of pepper powder.
11. It's of dry ginger powder.
12. Prepare of besan.
13. You need of egg yolk.
14. You need of oil.
15. You need of cashew paste.
16. You need of fresh cream.
17. It's of Salt.
18. Prepare of few Coriander leaves.

Oh, this is what a balanced spice blend tastes like. That blend had plenty of heat, a good mix of warm spices (I distinctly remember seeing "long pepper" on the ingredients list and. Traditionally seekh kabab is the is ground meat mixed with various spices to make it delicious and tasty then thread in a skewer (known as seekh) in Urdu and Hindi. Then you can make it on bbq, grill, oven, and pan.

Mixed seekh kebab instructions

1. If you have whole meat, blend it in a mixer. Else directly follow the process. In a bowl add minced meat and mix well with your hands..
2. No add all the dry masala except besan and the wet ingredients and mix well along with onions and green chillies..
3. Now add cashew paste, fresh cream, egg yolk and add required amount of besan so the meat binds well. Add required salt and set it in refrigerator for minimum 1hour and max 4hrs..
4. Now skew the kebabs in a skewers and roast it on a charcoal grill untill completely cooked and brown. Keep oiling kebabs as required..
5. Once cooked, remove the kebabs and serve with lemons and curd mint chutney..
6. Note: You can use single meat as well..

The classical method is to prepare this kabab on bbq. Flatten the grounded meat in a thin layer around each skewer with wet hand. Seekh kebab actually means kebab on a skewer, made with minced meat mixed with few spices and formed into cylinders on skewers then grilled. Traditionally seekh kebabs are made on a barbecue grill or in a tandoor over coals, which adds more color and flavor to the kebabs. But everybody doesn't own a grill or tandoor at home.