Kebabs do not need an introduction but they totally deserve one! The word could mean a lot of things but it predominantly represents the Middle Eastern meat dish made using a variety of techniques and ingredients. Although, a typical kebab is made of meat, there are also innumerable vegetarian options like paneer, soya, etc to keep the Universe from falling apart.
Staying true to the name, seekh kebabs are kebabs cooked (grilled or roasted) on a seekh (skewer). The dish is best enjoyed as an appetizer, though the same can even be had in a gravy form. This recipe tells you how to make the former non-gravy version, best enjoyed with chutneys and dips.
Hide & Seekh
Skewer grilled minced meat.
Using hands, mix together the minced meats in a bowl.
Add ginger-garlic paste, onion paste, red chili powder, coriander powder, cumin powder, powdered pepper, dried mango powder, saunth, oil, cashew paste and cream to mixed meat. Mix nicely.
Add besan (Chickpea flour) and egg yolk to bind. Mix well.
Add salt to taste. Mix. Cover and keep in the fridge for 1 hour.
Skewer the kebabs onto oiled skewers and grill or roast till the outside is nicely browned. Baste frequently with oil while grilling.
Once the kebabs are cooked, remove to a serving platter and garnish with onion rings, fresh coriander leaves and lemon wedges.
Serve hot with mint-coriander dip.
For a chunkier kebab, swap the onion paste with chopped onions.