SEEKH KABAB

 SEEKH KABAB



Seekh Kebab?!!

Seekh kebabs are one of the most famous Indian dishes of all time. It is served in almost all the cities of India. However, the most authentic laziz seekh kebab is found in the old paths of Delhi. It is said that the origin of this dish can be traced back to the Mughal empire in India. The Mughals were extremely passionate about the meat that they consumed and constantly experimented with its flavours and ingredients.

This tantalising appetiser is made with the goodness of minced meat, marinated with many spices and herbs that are responsible for its flavourful texture and taste. The various ingredients that are combined with the minced meat are ginger, garlic, mint leaves, and cilantro leaves, among others. 

INGREDIENTS

  • 1 Tsp Chat Masala

  • 1 ¼ Cup Onions (Finely chopped)

  • ½ Tsp Garam Masala

  • 2 Green Chillies (Finely chopped)

  • 4 Cloves Garlic (Finely chopped/grated)

  • ½ Cup Green Coriander (Finely chopped)

  • 1 Cup Baby Salad Spinach (Finely chopped)

  • 1 Cup Large Sweet Potato or 3 Raw Bananas (Boiled, peeled and grated)

  • 1 Tsp Coriander & Cumin Powder

  • ¼ Cup Besan

  • Salt to taste

  • 2 Tbsp Brown Rice Flour or Barley Flour

PROCESS

  • Soak the skewers/ bamboo seekhs in water for a few hours before making kebabs.

  • Mix all the above ingredients together, except the rice/ barley flour.

  • Add spices and salt to taste.

  • Divide this mixture into eight equal portions.

  • Wrap tightly around the top 3/4th section of the sticks to get seekh kebabs.  

  • Roll each kebab in brown rice flour or barley flour.
     
  • Place the sticks on a greased baking tray and put the tray in a preheated oven at 180 deg C. or place it in a hot tandoor.

  • Cook the kebabs for 12-15 mins, turning twice to the other side, every 4-5 minutes.

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