Seekh Kebab
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The Tale of Seekh Kebab
Story updated
Seekh kebab, minced meat molded onto skewers and grilled, traces to Central Asian and Persian skewer-grilling traditions that arrived in South Asia with Mughal-era cooks. "Seekh" means skewer in Persian and Urdu, reflecting this Persianate culinary lineage.
Ingredients
Scale:· 5 servings
- 2 lbs ground beef or lamb
- 1 onion, finely grated and squeezed dry
- 2 tbsp ginger-garlic paste
- 2 green chilies, minced
- 1 tsp garam masala
- 1 tsp cumin powder
- 2 tbsp fresh cilantro, chopped
- 1 tbsp gram flour (besan), toasted
- Salt, to taste
Instructions
- 1Combine the ground meat with grated onion, ginger-garlic paste, green chilies, garam masala, cumin, cilantro, toasted gram flour, and salt.
- 2Knead the mixture thoroughly for several minutes until sticky and well combined.
- 3Cover and refrigerate for at least 1 hour to firm up.
- 4With wet hands, mold the mixture around skewers into long cylinders.
- 5Grill over hot coals or under a broiler, turning occasionally, until charred and cooked through, about 12-15 minutes.
- 6Serve hot with naan, sliced onions, and mint chutney.
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