Beef Seekh Kabab


How to make Beef Seekh Kebab at home?

For all food lovers , here is a reliable method for satisfying your friends and family or visitors. Beef Seekh Kebab alongside chutney and salad is a finger licking combo that everybody aches for. Seekh Kebab is easy to make. Do attempt this formula recipe at home.

Seekh Kebab

A particular variety of kebab with South Asian roots is the seekh kebab. Meat that has been seasoned, minced, or ground—typically goat, lamb, or chicken, though beef has also been used in Pakistan and Afghanistan—is fashioned into cylindrical shapes and grilled. Usually, it is prepared on a mangal, a barbeque, or in a tandoor.

Seekh kebabs are tender and flavorful, seasoned with a variety of herbs and spices like lemon juice, cilantro, and mint leaves as well as ginger, garlic, green chilli pepper, powdered chilli, and garam masala. Extra fats may occasionally be added to dishes to improve flavor. Seekh kebabs are often eaten with naan or paratha and accompanied with raita, salad, onion slices, lemon wedges, or green chutney.

The tunde ke kabab, kakori kebab, and gilafi seekh kebab are popular seekh kebabs. In India, green peas, beans, potatoes, carrots, and other vegetables are used to make seekh kebabs.

Cuisine: Pakistani
Level of cooking: easy 

 Ingredients required

  • Boneless beef with fat (Charbi) 750g
  • Garlic 8-9 cloves
  • Ginger 1 inch piece
  • Green chilies 6-7
  •  Fresh coriander handful 
  • Mint leaves handful
  • Cumin seeds roasted & crushed 1 & ½ tbs
  •  Baking soda ½ tsp 
  • Red chili powder 1 tsp or to taste
  •  Turmeric powder ½ tsp
  •  Carom seeds ½ tsp 
  • Red chili crushed 1 tbs
  •  Coriander powder 1 & ½ tbs
  •  Garam masala powder 1 tsp 
  • Salt  ½ tbs or to taste
  •  Onion grated & squeezed 2 medium 
  • Oil  2-3 tbs
  •  Koyla (Charcoal) for smoke
  •  Oil 2 tbs

Cooking Method

  1. In a chopper, add meat alongside hamburger fat, garlic ,ginger ,green chilies ,fresh coriander ,mint leaves ,cumin seeds ,baking soda, red chili  powder, turmeric powder, carom seeds, red chili squashed, coriander powder ,garam masala powder ,salt and hack until very much consolidated.
  2. Take out in a bowl, add onion, oil ,mix well and massage well for 4-5 minutes ,cover and marinate for 2-4 hours in fridge.
  3. Give coal smoke for 2 minutes.
  4.  With the assistance of lubed hands, take a blend (85g) and slant on metal stick.
  5. On a searing pan, add oil and let it liquefy.
  6.  Eliminate kababs from stick and barbecue in dish or charcoal from all sides until done.
  7.  In broiling pan, add oil  and somewhat fry kababs on medium fire from all sides for 2-3 minutes. 
  8.  Present with salad and chutney!

Suggestion

 Try not to freeze uncooked hamburger Seekh kababs.

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