How to Make Appetizing Seekh kebab

How to Make Appetizing Seekh kebab Delicious, fresh and tasty.

Seekh kebab. Also, when I make kebabs (Indian or Greek) I often use half ground lamb, half ground beef - the flavor is really excellent, and the meat stays a little more moist than if using just lamb. I serve these on warm split naan breads or paratha with a drizzle of cucumber raita. While seekh kabab is best made and eaten fresh, the raw mix can be prepared in advance and frozen.

Full of juice and flavor, these kebabs are perfect as a starter for a dinner.

Seekh Kebab is a popular Indian appetizer typically eaten with a side of green chutney.

These flavorful bites of lamb or beef are made with freshly ground whole spices.

You can cook Seekh kebab using 22 ingredients and 13 steps. Here is how you cook it.

Ingredients of Seekh kebab

1. Prepare of For boiling__.

2. It’s 150 gm of mutton keema.

3. It’s 1 of bay leaf.

4. You need 2 of cloves.

5. It’s 4 of black pepper.

6. Prepare 2 of green cardamoms.

7. You need 1 of black cardamoms.

8. Prepare 1 stick of cinnamon.

9. You need 2 Tbsp of gram Dal (chana).

10. It’s 1 of onion peeled.

11. You need of Spices__.

12. It’s 1/4 tsp of yellow chilli powder.

13. Prepare 1 Tsp of pomegranate powder.

14. Prepare 2 Tsp of dry fruits crushed.

15. Prepare 2 Tsp of roasted gram crushed.

16. It’s 1 Tsp of coriander powder.

17. It’s of Salt to tastes.

18. You need 2 Tsp of butter or ghee.

19. Prepare 1 Tsp of Brown onion paste.

20. It’s 4 of squwars.

21. You need 1 Tsp of griended poppy seeds.

22. Prepare 1 Tsp of kebab masala.

Oh, this is what a balanced spice blend tastes like.

These days, though, I like to up the ante and cook seekh kebabs up from scratch, using a homemade mixture of spices.

Seekh kebab is a type of kebab, popular in South Asia, made with spiced minced or ground meat, usually lamb, beef, or chicken, formed into cylinders on skewers and grilled.

It is typically cooked on a mangal or barbecue, or in a tandoor.

Seekh kebab instructions

1. In a pressure pan put kemaa,& all written 8 things for boiling,add 1 cup of water..

2. Let it boil 15 miniutes..

3. After that remove it from the flame..

4. Remove Bay leaf,put all things in the mixture griender.make fine paste..

5. Take it out from the jar..

6. Now add other spices accept butter..

7. Mix all things very well..

8. Now take squwers wet them all 30 miniutes.now take small portion of kemaa,spread it on squwers,make all squwers like that..

9. Heat a pan sprinkle ghee,put all squwers in it on slow flame..

10. Roast it all sides, golden..

11. Remove it from the flame..

12. Serve it with chuteny & onion rings..

13. It can be have any time with laccha parantha or like a snacks..

Description Seekh kebab actually means kebab on a skewer, made with minced meat mixed with few spices and formed into cylinders on skewers then grilled.

Traditionally seekh kebabs are made on a barbecue grill or in a tandoor over coals, which adds more color and flavor to the kebabs.

But everybody doesn't own a grill or tandoor at home.

Seekh Kebab is one such favourite.

I had always thought this is too difficult a food to cook at home.