Monday, 18 January 2016

Seekh Kebab Recipe

Spicy Seekh Kebabs

Kebabs have been one of the favorite side dish of almost every nation for centuries. I read in a history book when Prophet Yahqoub (Jacob) asked his son Israel to make the kebabs for him and he will pray for him, Israel went to catch his lamb from the jungle to make the kebabs for his father, one of Israel's brothers had his herd close by so he made kebabs quickly and gave them to his father, father prayed for him. The part of story i just mentioned is just to show how old history of kebabs is.

Every culture or nation has it's own varieties of kebabs and there are hundreds of different ways to make kebabs. Seekh kebab is one of most preferred side dishes of Indian and Pakistani communities around the world. On all types of occasions or ceremonies seekh kebab has to be there as a starter.

It is very simple to make and the taste is just as they say finger licking. Try it at home and you will come back to my site for more recipes. Please don't forget to subscribe my site because I put one or two recipes on this site daily and guaranty is they are all different then other, they are unique, they are delicious.


1: Minced Meat 1kg (Chicken, Lamb or Beef)

2: Onion 1 (finely chopped)

3: Green chilies 6

4: Ginger & Garlic paste 2tbsp

5: Potatoes 2 medium

6: Egg 1

7: Coriander powder 1tbsp

8: Gram flour 1tbsp

9: Salt as per taste

10: Red Chili powder 1tbsp

11: Coriander leaves handful (finely chopped)

12: Cumin powder 1/2 tsp

13: Lemon juice 1tsp

14: Skewers 12 (soaked in water if bamboo skewers)


Add onions and green chilies in a food processor and process till it make thick paste.
Finely grate the potatoes and rinse thoroughly with water. Squeeze out as much water as possible by squeezing the grated potato in a sieve or clean tea towel.
Place the minced meat in a large bowl, mix all the ingredients and begin working the minced meat with your hands.
Cover it and leave in the refrigerator for a couple of hours (overnight for best taste).
Take handfuls of the mixture and wrap around each skewer in the shape of a sausage. Place under a hot grill at the highest setting, or cook on a barbecue heated to high heat. Turn over once whilst cooking. Kebabs are done when both sides are crisp and browned, and when juices run clear.
Should be enough for 8 to 10 servings.

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