Restaurant Style Seekh Kabab Recipe - Soft and Juicy Beef Qeema Kabab
Recipe Information
Seekh Kabab
Cultural Context
Originating from the Indian subcontinent, Seekh Kabab is a popular street food and is often enjoyed at celebrations and gatherings. Traditionally made with minced meat, it reflects the region's rich culinary heritage, emphasizing the use of spices and grilling techniques. Today, Seekh Kabab has gained global popularity, often found in Middle Eastern and South Asian restaurants, showcasing its versatility and appeal.
ground meat
🥗Healthier: ground turkey
💰Cheaper: ground chicken
Ground turkey is leaner, while ground chicken is often less expensive.
cilantro
🥗Healthier: parsley
💰Cheaper: spinach
Parsley provides a similar flavor, while spinach is more economical.
red chili powder
🥗Healthier: paprika
💰Cheaper: cayenne pepper
Paprika offers color without heat, while cayenne is often cheaper.
egg
🥗Healthier: flaxseed meal
💰Cheaper: mashed potato
Flaxseed meal serves as a binder and is lower in calories.
Start by using 800 grams of ground beef with 200 grams of fat, ensuring the meat has a good balance of lean and fatty parts.
Pass the ground beef through a meat grinder twice to ensure a fine texture.
Do not wash the ground beef with water to avoid moisture, which can cause the kababs to fall off the skewers.
Chop 5 medium onions into quarters and finely chop them in a chopper.
Place the chopped onions on a muslin cloth and squeeze out the excess water.
In the chopper, add green chilies, ginger, and garlic to make a paste.
In a bowl, combine the ground beef, chopped onions, green chili-ginger-garlic paste, and 1 teaspoon of salt.
Knead the mixture for about 4-5 minutes to break down the fibers in the meat and incorporate the salt.
Prepare the kabab spice mix: grind together cumin, black pepper, red chili powder, coriander, and a piece of long pepper.
Add 1 teaspoon of crushed red chili and 1 teaspoon of crushed coriander to the ground spices.
For sourness, add 2-3 pinches of lime powder or lemon juice to the spice mix.
Add 1/4 teaspoon of garam masala to the spice mix and combine well.
Mix the spice blend into the meat mixture along with 1/4 teaspoon of baking soda and knead again.
Refrigerate the mixture for at least 30 minutes to allow flavors to meld and the baking soda to activate.
After 30 minutes, knead the mixture again to ensure it is soft and cohesive.
Wet your hands to prevent sticking, then take a handful of the mixture and shape it into a ball.
Press the ball onto the skewer, ensuring it adheres well. If it doesn't stick, check the fat content or texture of the mixture.
Shape the kabab along the skewer, making sure it is evenly distributed.
Heat a cast iron skillet until hot, and place the skewers on it for 1-2 minutes to sear them lightly.
After searing, transfer the skewers to a pan to cook through, turning them every minute until they are cooked but not dry.
Ensure the kababs are cooked for about 5-6 minutes total, depending on the heat.
Prepare a salad with chopped mint, coriander, diced tomatoes, and onions, seasoned with lime juice and salt to serve alongside the kababs.
Cooking Techniques
Equipment Needed
Spice Level:
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