How to Make Perfect Seekh kebabs

Seekh kebabs. Also, when I make kebabs (Indian or Greek) I often use half ground lamb, half ground beef - the flavor is really excellent, and the meat stays a little more moist than if using just lamb. I serve these on warm split naan breads or paratha with a drizzle of cucumber raita. Learn how to cook Indian Seekh kababs with this simple recipe that uses lamb, or whatever meat you like, paired with a mint-coriander chutney sauce..

Seekh Kebabs Recipe - About Seekh Kebabs Recipe: Any party is incomplete without some delicious appetizers to kick start with and there would be no better option than some hot, grilled or roasted seekh kebabs. Kebabs made from minced mutton and chicken meat, slathered in a bowl of spices and grilled to perfection. Full of juice and flavor, these kebabs are perfect as a starter for a dinner. You can cook Seekh kebabs using 14 ingredients and 8 steps. Here is how you cook that.

Ingredients of Seekh kebabs

1. You need of mutton qeema.
2. Prepare of chicken qeema.
3. Prepare of ginger garlic paste.
4. You need of onion paste.
5. It's of cumin powder.
6. Prepare of coriander powder.
7. You need of black pepper.
8. Prepare of dried mango powder.
9. Prepare of dried ginger powder.
10. You need of butter.
11. It's of cream.
12. It's of baisan.
13. It's of egg.
14. You need of - As desired salt.

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. Oh, this is what a balanced spice blend tastes like. These days, though, I like to up the ante and cook seekh kebabs up from scratch, using a homemade mixture of spices. 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.

Seekh kebabs step by step

1. Mix mutton and chicken qeema. Do it in a chopper thrice..
2. Add all the above ingredients in qeema and mix very well. You can add chopped onions instead of onion paste..
3. Keep the mixture covered in refrigerator for an hour..
4. Soak the skewers in water before using as it will save from burning..
5. Skewers the kebabs and bbq them carefully or grilled them by applying oil on them..
6. Once kebabs are done garnish with onion rings, lemon wedges and fresh coriander..
7. Serve with paratha and mint chutney. After making kebabs cut both the edges to give neat look..
8. You can serve with mango salsa also..

Then you can make it on bbq, grill, oven, and pan. The classical method is to prepare this kabab on bbq. My family and I are personally in love with this kebab, especially at dinner. 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.