Beef Seekh Kabab 

Beef Seekh kabab

Pakistani beef Seekh kebab, which literally means kebab on a skewer, are traditionally made on an outdoor grill over coals that add as much color as it does flavor to the kebabs. If you live in an apartment and don’t have a grill then do not hesitate to  make these kababs in the oven.

It is my tried and tested recipe that I have used to make for bar b q parties.

How to make beef seekh kabab on charcoal grill without falling from skewers?

Accurately follow marination time and accurately measure raw papaya paste to avoid kababs falling down from skewers during cooking.

*Note: If the meat mixture is too moist and doesn’t stick to the skewer, add a few teaspoons of gram flour (besan). The flour will dry out the moisture.

Grind your meat two or three times. The more you grind it, the smoother and stickier paste you will have.

Arrange the prepared kebabs on a grill. To avoid the meat falling off the skewers on the heat, start turning the skewers right away in order that you’ve arranged them. Do it for a few minutes until both sides of the kebabs start grilling at the same time. After that you can let one side grill completely and then turn it to the other side.

Note:

It’s necessary to follow these instructions. If you wait for one side to get grilled completely while the other side is raw and then start turning it, the meat can’t stick to the skewers and falls apart.

I am glad that it has been selected by times of India.com …Read full instructions here Seekh kabab 

Beef Seekh Kabab Recipe::

Ingredients

Beef mince 1 and 1/2 kg 2 times chopped
Small Onion 1
Ginger 1 medium piece or 1tbsp paste
Garlic paste or fresh garlic 1 tbsp
Raw papaya paste or meat tenderiser 1 tbsp

Note::::(accurately measure raw papaya paste and do not marinate more than 8 hours otherwise they will fall from skewers)

Chopped Fresh coriander ¼ bunch
Green chilies 3
Salt 1 tsp
Roasted coriander powder 1 tsp
Red chilli powder 1 tsp

Shan Seekh Kabab Masala 1/2 packet or 25 gms (Do not use other masalas like tikka or tandoori for these kababs)

Oil 2 tbsp

Instructions

Chop all above ingredients except oil and coriander leaves in a chopper ideally 4-5 minutes. Then Add chopped coriander leaves.

Grind your meat two or three times. The more you grind it, the smoother and stickier paste you will have.


leave them to marinate for 6-8 hours.
Apply oil on hands. Make small round meat balls.Thread each through a skewer.Flatten the ground meat in a thin layer around each skewer.

Barbeque on low heat of coal ..periodically turn skewers until Kabab changes colour.
Serve with ketchup or sauces.

Note::

Arrange the prepared kebabs on a grill. To avoid the meat falling off the skewers on the heat, start turning the skewers right away in order that you’ve arranged them. Do it for a few minutes until both sides of the kebabs start grilling at the same time. After that you can let one side grill completely and then turn it to the other side.

It’s necessary to follow this instruction. If you wait for one side to get grilled completely while the other side is raw and then start turning it, the meat can’t stick to the skewers and falls apart.

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