Seekh Kabab

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


  • 1 lb. of beef, mutton or veal
  • 2 tablespoons of mustard oil
  • 1 tablespoon of ground onions
  • 1 of ground chillies
  • ¼ a teaspoon of ground ginger
  • ½ of a teaspoon of ground garlic
  • 1 teaspoon of ground turmeric
  • teaspoons of salt
  • ½ a teaspoon of ground coriander seed, the juice of 1 large lemon, butter.


Remove the bones and gristle from the meat, and chop it slightly, but without mincing or cutting it through. Blend all the condiments thoroughly, put them in a deep dish or in an earthenware pot, and put in the meat. Let it stand for ½ an hour, turning occasionally, so that the meat will absorb the mixture. Then cut the meat in squares of equal size, replace in the condiments, mixing well, and let stand for 1 to 1½ hours. Remove the meat and put the pieces on skewers and grill over a charcoal fire, if possible, basting frequently with butter. When done, remove the meat from the skewers and serve very hot with Chapati. Pickled onions are sometimes eaten with this excellent dish.