Pakistani
Seekh kebabs
Herby grilled mince skewers.
- 35minutes
- 1serving
- 374kcal each
- 23gprotein
Ingredients
The amounts here and inside every step follow this number.
- Beef mince 133 g
- Onions ¼
- Green chilies ½
- Fresh coriander ¼ bunch
- Ginger garlic paste ¼ tbsp
- Garam masala ⅓ tsp
- Cooking oil ¼ tbsp
From the cupboard
- Salt, about ¼ teaspoon
- A small bowl of water for wet hands
What you will need
Metal skewers or wooden skewers soaked 30 min, Grater, Mixing bowl, Grill pan, oven grill or barbecue, Clean cloth (to squeeze onion)
Method
-
1
Squeeze the onion 5 min
Grate the onion, wrap it in a clean cloth and squeeze out all the juice. Wet onion makes kebabs fall off the skewer.
In this step
- Onions¼
Ready when: The onion feels almost dry.
-
2
Mix the mince 7 min
Finely chop the chilies and coriander. Put everything except the oil in a bowl and knead with your hands for 5 minutes.
In this step
- Beef mince133 g
- Green chilies½
- Fresh coriander¼ bunch
- Onions¼
- Ginger garlic paste¼ tbsp
- Garam masala⅓ tsp
Ready when: The mixture turns sticky and holds together in a ball.
-
3
Chill 20 min
Cover and refrigerate. Cold mince sticks to skewers much better.
Ready when: The mix feels firm and cold.
-
4
Shape on skewers 8 min
Wet your hands. Take a lemon-size ball, push a skewer through it and squeeze it along the skewer into a long, even sausage about a finger thick.
Ready when: Even thickness with no cracks.
-
5
Grill 12 min
Heat the grill pan on medium-high and brush with oil. Grill the kebabs, turning every 2 minutes.
In this step
- Cooking oil¼ tbsp
Ready when: Browned all over and no pink inside when you cut one.
-
6
Rest and serve 3 min
Rest 2 minutes, then slide off the skewers. Serve with onion rings, lemon and mint chutney.
Ready when: Juicy kebabs slide off easily.
Cook Seekh kebabs from what you already have.
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