Dohra Seekh Kebab Recipe | दोहरा सीख कबाब रेसिपी | Dohri Seekh Kabab | Seekh Kebab Recipe

minced lamb

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground chicken is often less expensive and lower in fat.

paneer

🥗Healthier: tofu

💰Cheaper: ricotta cheese

Tofu is a lower-calorie alternative, while ricotta can mimic the texture.

Finely chop coriander roots and green chilies, ensuring they are very finely chopped.

Take 300 grams of minced lamb and add it to a mixing bowl.

Add 1 tablespoon of finely chopped ginger and 1 teaspoon of finely chopped garlic to the minced lamb.

Incorporate 1 tablespoon of chopped coriander roots, 1 teaspoon of green chilies, 1/2 teaspoon of kasuri methi, 2 green cardamom pods, 1/2 teaspoon of garam masala, 1 black cardamom pod, 1/2 teaspoon of cinnamon powder, 1 teaspoon of red chili powder, 1/2 teaspoon of salt, 1 tablespoon of desi ghee, and 2 pinches of black salt into the mixture.

Add 2 tablespoons of grated cheese and 1 egg white to the mixture and mix thoroughly.

Knead the mixture well to ensure all ingredients are combined.

Refrigerate the mixture for at least 30 minutes to allow flavors to meld.

Prepare the chicken seekh kebab by taking minced chicken and adding similar ingredients: coriander roots, more green chilies, ginger, garlic, and spices as mentioned.

Mix the chicken ingredients well and refrigerate for at least 30 minutes.

After marinating, take a skewer and form the kebab by placing a layer of lamb mixture, then adding a layer of chicken mixture on top, ensuring they are well combined.

Shape the kebab around the skewer, ensuring it is tightly packed.

Preheat the tandoor and place the kebabs inside for about 5 minutes, checking the temperature.

After 5 minutes, remove the kebabs, baste with desi ghee or butter, and let them sit for 2 minutes to allow air to circulate.

Return the kebabs to the tandoor for an additional 2-3 minutes, covering with a lid to cook through.

Once cooked, remove the kebabs and let them rest briefly before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens