Best 2 Seekh Kebabs Recipes

**Seekh kebabs**, a delectable dish originating from the culinary traditions of the Indian subcontinent, are succulent minced meat skewers that have captured the hearts and taste buds of food enthusiasts worldwide. These savory skewers are typically crafted using a blend of lamb or beef, seasoned with an aromatic blend of spices, herbs, and yogurt, then grilled to perfection. Seekh kebabs hold a prominent place in various cuisines, including Afghani, Pakistani, and North Indian, each offering unique variations that reflect their respective culinary heritage. In this article, we present a collection of carefully curated seekh kebab recipes, catering to diverse preferences and skill levels. From classic seekh kebabs grilled on skewers to innovative variations featuring vegetables, chicken, and even seafood, these recipes promise an unforgettable culinary journey. Whether you're a seasoned grilling expert or a novice cook seeking to explore new flavors, our comprehensive guide will equip you with the knowledge and techniques to create mouthwatering seekh kebabs that will tantalize your senses and leave you craving for more.

Here are our top 2 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

Ingredients

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.

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

Ingredients

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:

For the best flavor, use fresh, high-quality ingredients.
Make sure to mix the meat thoroughly with the spices and herbs.
Don't overwork the meat, or the kebabs will be tough.
If you don't have a skewer, you can use a toothpick to hold the kebabs together.
Cook the kebabs over medium heat, so that they have time to cook through without burning.
Serve the kebabs hot, with your favorite dipping sauce.

Conclusion:

Seekh kebabs are a delicious and versatile dish that can be enjoyed by people of all ages. They are perfect for a party or a weeknight meal. With a little planning and effort, you can easily make seekh kebabs at home. So next time you're looking for a new recipe to try, give seekh kebabs a try. You won't be disappointed!