Restaurant Style Seekh Kebab

These Seekh kebabs can be made and kept in the freezer for future use or prepared quickly with simple spices.

1 kg beef mince with 80/20 fat ratio

5 medium onion

5 green chilies

5 cloves of garlic

2 inch ginger

1 tbsp salt

Seekh Kebab Masala

1 tsp red chili powder

1 tsp cumin seeds

1 tsp coriander seeds

1/2 tsp black pepper

Grind the ingredients together and add the rest of the spices.

1 tsp coriander seeds slightly crushed 

1 tsp red chili flakes

1/4 tsp lime powder

1/4 tsp garam masala

1/2 tsp baking soda

Using a food processor chop the onions, put it over a strainer or muslin cloth and drain the water. 

Using the food processor chop the chilies, garlic, and ginger. Add these and salt to the meat and mix it using your hands for about 5 minutes.

Add the spice mixture, mix it well and leave the meat for about an hour in the refrigerator.

Keep a bowl of water beside you and wet your hands then take a fist full of meat into a ball. Place it around a thick kebab skewer or use two chopsticks attached together.

Place this over a hot flat pan to roast all sides and carefully remove it out of the skewers. At this point it can be put in a bag and freeze for later.

Heat some oil to a pan and pan fry it until all sides are cooked.

Salad for the kebab

1/2 cup coriander leaves

1 tomato chopped

1 red onion chopped

1/2 tsp lemon juice to taste

1/2 tsp salt

1/2 tsp pepper

The coriander leaves can be chopped small, and then add it to tomatoes, red onion, lemon juice, salt and pepper and mix well. Serve this with warm kebab and naan.

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