Seekh Kabab is ground meat (usually lamb, but can be beef) blended with spices, onions, cilantro and peppers shaped around sticks into long, narrow cylinders. They also have a hint of tandoori seasoning.
Usually they are served along with raita, cilantro-mint chutney and tamarind sauce.
So I decided to try making them a few weeks ago, when I invited friends over for an Indian dinner - and I think they were pretty popular.
I used two pounds of ground beef which made about 12 kebabs.
Here's how I made them. Note: Soak wooden skewers for an entire day in water.
2 lbs. of ground beef
4 tbsp. of plain yogurt
1 inch of ginger, grated (use a Microplane for best results)
3 cloves of garlic, minced
1 large onion, minced
3 to 4 green chilies, chopped with seeds
1/2 cup of cilantro, chopped
2 tbsp. of tandoori powder
2 tbsp of garam masala
1 tsp of sea salt or 1.5 of regular salt
- In a large bowl, add all ingredients to the meat.
- With your hands, blend all the ingredients together, evenly. The meat should change consistency a bit to be smoother and the color will be redder, because of the tandoori.
- Allow the meat to marinate for 1 hour in the fridge.
- Preheat grill or oven to 400 degrees. If cooking in an oven use a sheet pan with a tray to drain the liquid from the meat.
- Take about 1/4 cup of meat and shape it around the skewer. Add a bit of oil to the meat as you place it around the skewer so it doesn't stick. Repeat 11 more times.
- Place the skewers on the grill or oven, and turn every 5 minutes so the meat cooks evenly. Should be cooked in 20 to 25 minutes and will be a golden brown color on the outside. You may need to drain the pan, if cooking in the oven.