Seekh Kabab is a popular South Asian delicacy, made by grilling spiced, minced meat on skewers. Its origins can be traced back to the Middle East and Central Asia, where it was introduced to the Indian subcontinent by the Mughal Empire. Seekh Kababs are traditionally made with minced lamb or chicken, which is seasoned with an array of aromatic spices and herbs, such as ginger, garlic, cumin, garam masala, mint, and cilantro. The kababs are then shaped around skewers and grilled to perfection, resulting in a delicious, smoky, and tender treat that is hard to resist.
In a large mixing bowl, combine the minced meat, finely chopped onion, green chilies, cilantro leaves, mint leaves, ginger-garlic paste, garam masala powder, cumin powder, red chili powder, turmeric powder, and salt. Mix well, ensuring that all the ingredients are evenly distributed.
Add the bread crumbs to the meat mixture and mix thoroughly. The bread crumbs help bind the ingredients together and give the kababs a firmer texture.
Gradually add the beaten egg to the mixture, mixing well to incorporate it. The egg acts as a binding agent and helps the kababs hold their shape.
Cover the bowl with plastic wrap and refrigerate the meat mixture for at least 1 hour, or up to 4 hours. This allows the flavors to meld together and the meat to absorb the spices.
Cooking Steps
Preheat your grill or oven broiler to medium-high heat (about 400°F or 200°C). If using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning during cooking.
Divide the marinated meat mixture into equal portions, about the size of a golf ball. Wet your hands with a little water or oil to prevent the mixture from sticking. Press each portion onto a skewer, shaping it into a long, cylindrical form, about 1 inch in diameter and 4-5 inches in length. Ensure that the meat is evenly distributed along the skewer for even cooking.
Lightly brush the kababs with oil to prevent them from sticking to the grill. Place the skewers on the preheated grill or oven broiler rack, leaving some space between each kabab for even cooking.
Cook the kababs for 10-12 minutes, turning them every 2-3 minutes to ensure even browning and cooking. The kababs should be cooked through, with a slightly crispy exterior and a moist, tender interior.
Adjust the spice level to suit your taste preferences by increasing or decreasing the quantity of red chili powder and green chilies used in the recipe. 2. For a more authentic flavor, you can use a charcoal grill, which imparts a smoky aroma to the kababs.
If you don't have a grill or oven broiler, you can also cook the kababs in a non-stick pan or griddle on the stovetop. Just make sure to cook them on medium heat and turn them frequently for even cooking.
To ensure that the kababs are cooked through, insert a meat thermometer into the thickest part of the kabab. The internal temperature should read at least 160°F (71°C) for ground beef or lamb, and 165°F (74°C) for ground chicken.
To prevent the kababs from breaking apart, handle them gently when turning and avoid overloading the skewers with too much meat.
Nutrition Information (Note: Approximate)
Nutrition Facts
Seekh Kabab Recipe
Amount per Serving
Calories
258
% Daily Value*
Fat
13
g
20
%
Saturated Fat
3
g
19
%
Trans Fat
0.1
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
6
g
Cholesterol
148
mg
49
%
Sodium
265
mg
12
%
Potassium
764
mg
22
%
Carbohydrates
11
g
4
%
Fiber
2
g
8
%
Sugar
3
g
3
%
Protein
25
g
50
%
Vitamin A
402
IU
8
%
Vitamin B1
0.2
mg
13
%
Vitamin B2
0.4
mg
24
%
Vitamin B3
8
mg
40
%
Vitamin B5
2
mg
20
%
Vitamin B6
1
mg
50
%
Vitamin B12
1
µg
17
%
Vitamin C
7
mg
8
%
Vitamin D
0.2
µg
1
%
Vitamin E
1
mg
7
%
Vitamin K
6
µg
6
%
Calcium
46
mg
5
%
Iron
2
mg
11
%
Magnesium
39
mg
10
%
Zinc
2
mg
13
%
* Percent Daily Values are based on a 2000 calorie diet.