Step by step recipe of Seekh Kabab with photos.

Follow this kabab recipe step by step ditto and you’ll get simply scrumptious food hitting your palate. This seekh kebab recipe is a crowd pleasure and is inspired by my uncle who marinated and barbecued these delicious kabab Eid after Eid and cherished the festival. This will be best seekh kabab recipe from scratch you ever came across.

Seekh is a metal skewer. Seekh Kabab is middle eastern entree in which marinated mince is covered on the seekh to make long cylindrical hollow kabob and the kobabs are then  barbecued on coal. These kabab have vary varied recipes based on different regions. Seekh kabab found their way to Pakistani cuisine through influence of Mughlai Cuisine.

This recipe contains detailed marination steps for both chicken, mutton or beef seekh kabab and also instructions for cooking in fry pan on stove or oven. Also shows how to make seekh kabab without sheehkat home. I’m using chicken in the pictorial recipe, but traditionally beef mince is used. I have tried this recipe with all beef, mutton and chicken. 

How to make Seekh Kebab at home.

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Recipe time: 2 hour|Prep Time: 35 minutes|Cooking time: 30 minutes| Serving: 25 medium kababs| Cuisine: Middle Eastern, Pakistani

Author:Mariam Huzaifa

Ingredients for marination

  • 750 chicken mince, or beef mince or mutton mince
  • 175 gm, 1/2 cup ginger, juice squeezed (adrak)
  • 200 gm, 3/4 cup onion, juice squeezed (piyaz)
  • 3 tbs fresh coriander, fined chopped (hara dhanya)
  • 2-3 tbs jalapeño pepper, finely chopped (darmiyani mirch)
  • 2 tbs garlic, chopped (lahsun)
  • 3 tbs cream ( balaai)
  • 3 tbs ghee or butter (not required is using beef or mutton mince)
  • 4 tbs seekh kabab masala ( Recipe below)
  • ghee or oil for frying
  • 2 inch piece of charcoal (koyla), for smoking 
  • few metal skewer or a pencil

Ingredients for Seekh Kabab Masala recipe

  • 1/4 cup roasted gram ( bhuna chana)
  • 1/2 tbs cumin seeds (zeera)
  • 1/4 tsp oregano seed (ajma)
  • 4 cloves (laung)
  • 1 tbs coriander seeds (dhnaya)
  • 1/2 tbs black pepper (kali mirch)
  • 1/2 tbs red chilli powder(lal mirch)
  • 1 tbs Kashmiri red chilli powder
  • 1/4 tsp turmeric powder (haldi)
  • 1/2 tsp salt or to taste

Method:

For Masala:

  1. Roast grams, cumin seeds, oregano seeds, cloves, black pepper and coriander seed for in fry pan on medium heat.
  2. Add chilli powder, kashmiri powder and turmeric powder and roast for more 30 seconds with constant stirring.
  3. Remove into plate, cool it and grind it into a fine powder with salt.
  4. Masala is ready.

Marination

  1. Mix mince, ginger, garlic, onion, fresh coriander, jalapeno and seekh kabab masala in bowl.
  2. Mince the whole mixture again in a chopper.
  3. Add ghee and cream and mix well.
  4. Marinate chicken mince for half an hour. Beef and mutton will require two hours marination.

Method 1: Barbecue

  • Keep water in a bowl and wet hands each time before making kabab.
  • On thick metal skewers spread a layer of marinated mince in the shape of a 5-8″ long kabab.
  • Barbecue on coal and brush oil in kobab while cooking.
  • Serve hot immediately or store in a aluminim foil until served.

Method 2 :(Gas stove or fry pan)

Pencil technique (Easiest)

  1. Heat 1-2 tbs oil in a pan on medium heat.
  2. Heat charcoal on flame for smoking.
  3. Shape each kobab with wet hands on the pencil. (The pencil makes the shaping process very easy. The hollow kobab are fully cooked. And the slippery surface of pencil lets the kabab slide of easily).
  4. Slide the raw kabab from the pencil and add to the fry pan.
  5. Fry all kabab in batches and store in aluminum foil and smoke with charcoal.

Skewer Technique ( perfectionist)

This method slightly more time consuming but gives perfect shape and color.

  1. On thick metal skewers spread a layer of marinated mince in the shape of a 5-8″ long kabab.
  2. Place charcoal on heat for smoking.
  3. Cook each kabab on direct flame on stove until kabab gets few heat marks and color changes.
  4. Heat 1-2 oil in fry pan. Remove each kobab and put in the fry pan. Turn the kababs until fully cooked. Store all kabab in aluminum foil and smoke with charcoal.

Method 3: In a Oven

  1. On thick metal skewers spread a layer of marinated mince in the shape of a 5-8″ long kabab.
  2. Place charcoal on heat for smoking.
  3. Lit the top grill in oven. Place kabab on the baking tray or directly on metal tray of oven. Place the grill on top most shelf. The kabab should be only two inch away from griller.
  4. Cook a batch of kabab for 3 minutes or less. Smoke and serve hot.

To smoke.

  1. To smoke kabab, place the red hot charcoal on a foil in between the kobab. Now put few drops of oil on coal and quickly cover the foil with a lid.
  2. After 3-4 minutes lift the  lid and pack the foil. Kobabs are ready to serve with green chutney .

Reheat instructions for day ahead cooking.

You can cook these kabab a day ahead too on stove. Store kabab in foil in refrigerator. Before serving place onion rings on top kabab and  preheat the oven on gas mark 3. Place kabab in foil in oven and heat for 15 -20 minutes until hot. Serve with raita and salads.

Step by step Seekh Kabab Recipe

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Roast the whole spices for 1 minute, then add powder spices and roast for few more seconds. Let the masala cool and then grind into fine powder. Also add salt.

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Chop onion in a chopper, and squeezed all water. Onion water can used in gravies. We will need only solid onions.

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Chop ginger in a chopper and squeeze all water. Ginger water can used in gravies or making ginger tea, we will need only solid ginger for kabab.

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Take your mince in a bowl.

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Add all spices, ginger, onion , garlic, green chilies and coriander.

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Mix well and mince again, in chopper or mincer.

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Add ghee. ( No need to add ghee if using beef or mutton mince which has already fat in it. Chicken is dry so adding fat makes soft kababs.)

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Add cream. You can also use regular balaai. Cream also add juiciness.

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Mix well.

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Cook a small lump in fry pan to check the taste. Adjust salt and add more seekh kabab masala to your taste. Marinate chicken for half an hour. Mutton or beef will require two hour marination.

Pencil technique:

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Make a kabab on a pencil and slide the kabab off the pencil to the fry pan.

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Fry kabab with little oil  on high flame until golden and cooked.

Skewer Technique:

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Form long kabab on skewers. you can make 4-8 inch long kababs. The kababsare ready for bar be cue on coal.

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To cook them on stove directly, the flame should touch the kabab and give few brown spots.

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Fry kabab for 1-2 minutes in pan for richer color and complete cooking.

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Gather all kobab in foil all skillet. Pot red hot coal in between kabab  and pour few drops of oil on coal. Cover immediately and do not let the smoke escape. Smoke for 2 minutes and serve.

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Photographs for oven technique will be added soon.

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