If you’re after a simple, uncomplicated recipe for seekh kebabs without skewers, this is for you. Made with ingredients you’re likely have in your kitchen, you’ll be able to make these in no time at all – particularly great for a busy weeknight.
Seekh kebabs are a culinary gem from the rich tapestry of South Asian cuisine. Originating from the South Asian subcontinent, these delicious tube-like shaped morsels of minced meat have won hearts across the globe. Let’s delve into the world of seekh kebabs and discover what makes them so special!
What are seekh kebabs?
Seekh kebabs are traditionally made from minced meat, usually beef, lamb, or chicken. The meat is mixed with a variety of aromatic spices, shaped onto skewers, and then grilled to perfection. The result is a flavorful, juicy kebab with a slightly smoky aroma that’s hard to resist.
The art of making seekh kebabs
Making seekh kebabs is an art in itself. It starts with choosing high-quality meat, which is then minced to the right consistency. The meat is mixed with a blend of spices, which often includes garam masala, cumin, coriander, and chili powder, among others. Fresh herbs like cilantro and mint are also added for an extra burst of flavor. The spiced meat mixture is then usually carefully shaped onto skewers and grilled until it’s perfectly cooked. However, this recipe guides you through what you should do if you don’t have skewers to hand.
The health benefits
While seekh kebabs are undeniably delicious, they also come with a host of health benefits. The meat provides a good amount of protein, which is essential for muscle growth and repair. Many of the spices used in seekh kebabs are also known for their health benefits. For instance, cumin is good for digestion, while coriander has anti-inflammatory properties.
Serving seekh kebabs
Seekh kebabs are incredibly versatile and can be served in a variety of ways. They can be enjoyed on their own with a side of mint chutney, wrapped in a warm naan bread, or served atop a bed of fragrant basmati rice.
Other ideas to serve the kebabs with are cucumber raita, a crunchy salad and rice and naan to round this off as a complete meal. Yum!
What cooking method should I use to make seekh kebabs?
I have experimented with the cooking method to find out which gives you the most tender, flavourful seekh kebabs all whilst not compromising on the health aspect.
Baking really dries out the meat, even if you were to use a higher fat content mince. Pan frying these and then popping these under the grill for a few minutes really keeps the moisture in the kebabs while grilling them achieves the dark browned dry exterior.
What kind of meat should I use for seekh kebabs?
Beef, lamb or even chicken mince – whatever you want. If you’re going to use beef or lamb, use at least one with a 10% fat content as this will add to the juiciness of kebab when cooked. Minced chicken is quite a wet meat so you’ll need to add a little gram (chickpea) flour to absorb the moisture when shaping them into kebabs before you cook them.
Make Seekh Kebabs Without Skewers
Materials
- 1 kg minced meat of choice, preferably beef (10% fat)
- 1 medium onion
- 4 tsp coriander powder
- 4 tsp cumin powder
- ½ cup fresh coriander leaves
- ¼ cup fresh mint leaves
- 5 or 7 small chillies (based on your spice tolerance)
- 2 tsp salt
- 13 cloves minced garlic (about 2 tbsp)
- 2 tbsp minced ginger
- 2 tsp ground black pepper
- 1 tsp red chilli flakes
- 2½ tsp garam masala
- 2 tbsp olive oil for pan frying
Instructions
- In a dry heated pan, add your coriander and cumin powder and toast these for 2 mins. Ensure you stir preventing the powder from burning. Set aside and allow to cool.
- Add your minced meat to a large bowl and loosen the mince with your hand.
- To a food processor, add your onion, fresh mint and coriander and chillies. Pulse these to a coarse mixture but ensure it doesn't become a blended paste. Remove the pulsed mixture and drain the excess moisture using your hands. Place the dried mixture into the bowl with the meat.
- Add the remaining ingredients (excluding oil) to the bowl and mix well. Tip: use gloves to mix. Mix until everything has been fully integrated and you're left with a play-dough/plasticine mixture.
- Set aside, and in a pan, heat up oil on medium heat.
- Pop your gloves back on or using bare hands, put a little oil on your hands and shape your seekh kebabs into oval mini sausage shapes. Do this until all the mixture has been used up.
- Add these to your heated oil pan allowing them to sear for a few mins and then flip them over. Ensure the pan isn't crowded. Cook these based on how well done you want these, typically 10 mins based on the thickness of the kebabs. Set these aside on a kitchen towel plate.
- Put your grill on and place your pan fried kebabs under the grill. After a few mins, turn the kebabs so all sides catch the heat of the grill.
- Remove and serve up with condiments/sides of your choice then enjoy!
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