Seekh Kabab

Name: Seekh Kabab (Minced Meat Roasted on Skewers)
Cuisine: India
Ingredients: ½ teaspoonful cream or curd; ¼ nutmeg (jaiphal) or; ¾ oz (20 g) parched gram flour or roasted besan or roasted split-pea flour (bhuna channa ka besan); ¾ teaspoonful poppy seeds (khaskhas); 1 teaspoonful salt; 12 peppercorns (kali mirch); ¼ oz (7 g) almonds (badam); 6 cloves (laung); A pinch of saffron (kesar)—optional; ½ teaspoonful garam masala; 3 to 4 sliced green chillies (sabz mirch); 1 tablespoonful chopped fresh mint leaves (podina); 1 lb (455 g) mutton; ½ oz (15 g) suet (charbi) or ghee; ¼ teaspoonful mace (javatri); 1 tablespoonful fresh lime juice; 1 tablespoonful finely-chopped fresh coriander leaves (dhania) or parsley; 4 ozs (115 g) finely-sliced onions; 1 oz (30 g) sliced ginger (adrak); ½ teaspoonful salt; 1 teaspoonful roasted ground coriander seeds (sukha dhania); 1 level teaspoonful red pepper (degi mirch) or 1 teaspoonful yellow coloured chillies; 1 level teaspoonful ground kachri or 1 teaspoonful fresh lime juice; ¾ oz (20 g) ginger (adrak); ½ teaspoonful black cumin seeds

Minced Meat Roasted on Skewers

Preparation info

Difficulty
Easy

Appears in

Mrs. Balbir Singh's Indian Cookery

By Mrs Balbir Singh

Published 1961

About

Seekh kababs are a very popular tea-time snack of the non-vegetarians, particularly the Muslims. It is quite common to see these kababs being roasted on open charcoal fires in the market

places of predominantly Muslim areas. The meat used for the mince should preferably be fatty and free from tendons. A well-cooked seekh kabab is soft and crisp. Cooking it too long however makes it tough and leathery.