The BEST Seekh Kebabs Ever - Made In A Frying Pan!

ground meat

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner, while ground chicken is often less expensive.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds creaminess with fewer calories, while sour cream is a budget-friendly option.

spices

🥗Healthier: fresh herbs

💰Cheaper: dried spices

Fresh herbs can enhance flavor with fewer calories, while dried spices are economical.

oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil is often cheaper.

Add fresh mint, coriander, and green chilies to a small food processor and blitz until finely chopped.

In a large bowl, add strained grated onions, spices (salt, coriander powder, cumin powder, chili powder, turmeric powder, garam masala, tandoori masala), grated garlic, grated ginger, and red food coloring. Mix well.

Knead the mixture for 2 to 3 minutes to develop a threadlike consistency for binding.

Refrigerate the mixture for 30 minutes to chill and firm up.

After 30 minutes, take a portion of the mixture (size of a golf ball) and roll it into a ball.

Using greaseproof paper, flatten the ball into a kebab shape using your hand.

Skewer the shaped kebab onto an 18 cm wooden skewer, shaping it as needed.

Preheat a frying pan on medium heat without adding oil.

Place approximately five kebab skewers in the hot pan and cook for 2 to 3 minutes before flipping them over.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens