Best 3 Malai Seekh Kebabs For Iftar Recipes

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Indulge in the delectable Malai Seekh Kebabs, a culinary masterpiece that tantalizes taste buds with its succulent texture and aromatic flavors. These kebabs, a staple dish during Iftar, the evening meal breaking the daily fast during Ramadan, are crafted with tender minced lamb or chicken, enveloped in a rich and creamy marinade of yogurt, spices, and herbs. Skewered and grilled to perfection, the Malai Seekh Kebabs emanate an enticing aroma that beckons diners to savor their juicy, flavorful goodness. Accompanying the kebabs are three delectable sauces: a zesty green chutney, a tangy tomato chutney, and a creamy yogurt sauce, each adding a unique dimension of flavor to the dish. This article presents a collection of recipes that guide you through the culinary journey of creating these delectable Malai Seekh Kebabs and their accompanying sauces, ensuring a memorable Iftar experience.

Here are our top 3 tried and tested recipes!

SEEKH KEBABS



Seekh Kebabs image

Seekh kebab (or shish kebab) is a melt-in-your-mouth preparation said to have been brought to the Indian subcontinent by the Turks long before the Mughals popularized the concept. It traditionally consists of minced mutton threaded onto a skewer (or seekh) and cooked in a tandoor, but it's equally delicious with minced lamb or beef. It's also just as good cooked on a grill if you follow these guidelines: the meat should not be too lean; squeeze every bit of liquid from the onion mixture; and let the kebab mixture "marinate" for at least a couple hours. I love to drizzle the finished kebabs with a tart cilantro-yogurt chutney and offer pickled red pearl onions on the side, as they do in Mughlai restaurants. Seekh kebabs can be an appetizer or a main course when served with naan and dal makhani.

Provided by Food Network Kitchen

Time 3h

Yield 4 servings

Number Of Ingredients 27

1 small onion, roughly chopped (about 3/4 cup)
2 to 4 Thai green chiles or 1 to 2 serrano chiles (depending on your spice level), stemmed
1/2 cup fresh cilantro, leaves and tender stems, plus extra leaves for serving
4 cloves garlic, grated (about 1 tablespoon)
One 1-inch piece fresh ginger, grated (2 teaspoons)
1 pound ground lamb, mutton or chuck (about 20 percent fat content)
2 1/2 tablespoons garam masala
2 teaspoons Kashmiri red chili powder (see Cook's Note)
1/2 teaspoon kabab chini or ground allspice, optional (see Cook's Note)
2 tablespoons cashew butter, optional (see Cook's Note)
Kosher salt
Breadcrumbs or roasted chickpea flour, for forming the kebabs if needed
Vegetable oil or other neutral-flavored oil, for the grill grates
Fresh cilantro leaves, for serving
Cilantro-Yogurt Chutney, recipe follows
Lime wedges, for serving
Pickled Red Pearl Onions (Sirke Wale Pyaz), recipe follows, optional
2 cups fresh cilantro leaves and tender stems
1/2 cup plain full-fat Greek yogurt
2 to 3 Thai green chiles or 1 serrano chile, coarsely chopped
1 clove garlic, smashed
Zest and juice of 1 lime (about 2 tablespoons juice)
Kosher salt
1/2 cup cider vinegar or rice vinegar
2 tablespoons sugar
Kosher salt
8 ounces red pearl onions, peeled

Steps:

  • Add the onions, chiles, and cilantro to a food processor and pulse until evenly and finely chopped, scrapping down the sides of the processor with a rubber spatula as needed. Transfer the mixture to a piece of folded over cheesecloth and add the garlic and ginger. Gather up the ends of the cheesecloth and squeeze every bit of liquid from the mixture. (A lot should come out.) This step is imperative to making a good kebab and makes it easier to skewer the meat mixture.
  • Combine the meat, garam masala, chili powder, kabab chini (if using), cashew butter (if using) and squeezed onion mixture in a large bowl. Knead until thoroughly combined, cover and refrigerate for at least 2 hours and up to 8 hours.
  • Preheat a grill to medium-high.
  • Meanwhile, add 2 teaspoons salt to the meat mixture and knead to incorporate. (Do this just before you are ready to make the skewers.)
  • Skewering is the only slightly tricky part of this recipe. With moist hands, form the meat into about sixteen 2-inch-wide balls. If the mixture is too moist to hold together, knead in some breadcrumbs. On a large work surface, roll each ball into a cylinder about 1-inch thick and 3 to 4 inches long. Thread the cylinders onto metal skewers. Depending on the size of your skewers, you can thread 3 to 4 cylinders on a single skewer. Don't worry too much about keeping a perfect cylindrical shape.
  • When the grill is hot, lightly oil the grates. Lay the skewers on the grates, close the lid and cook until grill marks form on the bottom of the kebabs, 3 to 4 minutes. Flip the kebabs, close the lid and cook until the meat is cooked through, 3 to 4 minutes more. The whole process should take no more than 6 to 8 minutes. If there are significant flare ups, move the kebabs to another part of the grill and continue cooking.
  • Slide the kebabs off the skewers onto a platter. Garnish with cilantro leaves and lightly drizzle with Cilantro-Yogurt Chutney. Serve with lime wedges, the remaining chutney for dipping and Pickled Red Pearl Onions (if using).
  • Combine the cilantro, yogurt, chiles, garlic, lime zest, lime juice and 1/2 teaspoon salt in a blender and process until smooth. It should have the consistency of a creamy salad dressing. If it's too thick, add 1 to 2 tablespoons water. Taste and adjust the salt and/or lime, if needed.
  • Combine the vinegar, sugar, 2 teaspoons salt and 1/2 cup water in a small saucepan over medium-high heat and simmer until the sugar and salt are dissolved, about 2 minutes. Remove from the heat, add the onions and let come to room temperature. Transfer to a jar and refrigerate, covered, for 4 days. The pickles will keep in the refrierator for up to 1 month.

VEGETABLE SEEKH KEBABS



VEGETABLE SEEKH KEBABS image

Vegetable seekh kebabs are the easy and delicious finger food, crispy on the outer and soft inside. These vegetable kebabs are an excellent way to sneak vegetables in the kids diet.

Provided by antonetroajer

Categories     < 60 Mins

Time 50m

Yield 5 serving(s)

Number Of Ingredients 14

1 . 2 no potato
2 . 0 . 50 cup carrots, finely chopped
3 . 1 cup cabbage, finely chopped
4 . 0 . 50 cup sweet peas
5 . 0 . 50 cup onions, finely chopped
6 . 1 tsp ginger-garlic paste
7 . 1 . 50 tsp salt (to taste)
8 . 1 tsp red chili powder
9 . 1 tsp coriander powder
10 . 1 tsp lemon juice
11 . 1 tsp garam masala
12 . 2 tbsp besan flour (Chickpea)
13 . 0 . 50 cup breadcrumbs
14 . 5 no bamboo skewers

Steps:

  • Soak the bamboo skewers in water for 30 minutes.
  • Boil and mash the potatoes and sweet peas together until smooth without leaving any chunks. In a wide plate spread the bread crumbs and keep it ready.
  • Preheat the conventional oven to 400 degrees Fahrenheit and grease the baking sheet with oil.
  • In a pan, heat oil, add finely chopped onion and cook until the onion becomes soft.
  • Add ginger garlic paste and saute until the ginger garlic paste loses its raw smell.
  • Add finely chopped carrot, cabbage and cook until the vegetables become tender.
  • Roast the besan flour separately for a couple of minutes over a medium heat until the besan flour loses its raw smell.
  • Combine boiled and mashed potatoes, sweet peas, cooked vegetables, roasted besan flour, lemon juice, salt, red chili powder, coriander powder, garam masala and mix well.
  • Divide into small portions and mold the veggies mixture around the bamboo skewers evenly.
  • Roll the kebabs on the bread crumbs gently and arrange on a greased baking sheet with 2-inch space between each kebab.
  • Spray the cooking oil on the kebabs and bake in a pre-heated 400 degrees oven for 20 minutes and turn the kebabs to the other side, spray cooking oil and bake for another 20 minutes.
  • Turn on the broil mode and broil the kebabs for another 2 minutes. Serve the vegetable kebabs with ketchup or with any of your favorite sides.

Nutrition Facts : Calories 244.1, Fat 1, SaturatedFat 0.3, Sodium 122.8, Carbohydrate 58.3, Fiber 17.4, Sugar 26, Protein 9.6

MALAI SEEKH KEBABS FOR IFTAR



Malai Seekh Kebabs For Iftar image

Make and share this Malai Seekh Kebabs For Iftar recipe from Food.com.

Provided by Charishma_Ramchanda

Categories     Lunch/Snacks

Time 1h

Yield 4 serving(s)

Number Of Ingredients 15

500 g finely minced mutton (keema)
1 cup onion, peeled,washed and finely chopped
3 green chilies, washed and finely chopped
2 tablespoons fresh mint leaves, washed and finely chopped
1/8 teaspoon cinnamon
1/8 teaspoon powdered clove
1/8 teaspoon ground mace (javitri)
1/8 teaspoon ground nutmeg (jayphal)
1/8 teaspoon black pepper
1/4 teaspoon red chili powder
2 tablespoons cream
salt
2 tablespoons graham flour, dry roasted on a griddle
1 egg
oil, to fry

Steps:

  • Combine everything together in a large bowl except the oil.
  • Mix well.
  • Grease your palms with a little oil.
  • Shape small portions of the keema mixture into kebabs.
  • Flatten slightly.
  • Heat oil in a wok.
  • Shallow fry the kebabs on medium flame in it until well browned on either side.
  • Serve hot.

Tips:

  • To make the seekh kebabs more succulent, use a combination of ground chicken and ground lamb.
  • For a vegetarian version of the kebabs, substitute crumbled paneer or tofu for the ground meat.
  • If you don't have a seekh kebab maker, you can form the kebabs by hand. Just make sure to pack the meat mixture tightly around the skewers.
  • To prevent the kebabs from sticking to the grill, brush them with oil before cooking.
  • Cook the kebabs over medium heat until they are cooked through, about 10-12 minutes per side.
  • Serve the kebabs hot with your favorite dipping sauce, such as mint chutney or raita.

Conclusion:

Malai seekh kebabs are a delicious and easy-to-make dish that is perfect for any occasion. They are a great way to use up leftover chicken or lamb, and they can be made ahead of time and frozen for later. Whether you are grilling them outdoors or cooking them in the oven, malai seekh kebabs are sure to be a hit with your family and friends.

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