Authentic Indian Seekh Kebabs: A Mughlai Recipe
45 minutes
1143 reads
About Authentic Indian Seekh Kebabs: A Mughlai Recipe
Indulge in the rich flavors of authentic Indian Seekh Kebabs, a Mughlai culinary masterpiece. This recipe unveils the secrets to creating tender, flavorful kebabs, perfect for a special dinner, a casual lunch, or a crowd-pleasing appetizer. The aromatic blend of spices and the perfectly balanced minced meat create an unforgettable taste experience.From preparing the aromatic spice blend to skillfully shaping the kebabs onto skewers, this recipe provides a step-by-step guide to recreate this regal dish at home. Whether you're a seasoned cook or a culinary novice, you'll find this recipe surprisingly easy to follow and undeniably rewarding.Get ready to transport your taste buds to the heart of Mughal cuisine with these succulent Seekh Kebabs. The irresistible aroma alone will tantalize your senses and leave you craving more!
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Recipe Time & More
Prep15 minutes
Cook30 minutes
Total45 minutes
Ingredients
Meat & Legumes
Spices & Aromatics
- 2 Chilies lal mirch; adjust to your spice preference., whole, dried, red
- 1 tsp Cumin Seeds jeera
- 1 tsp Coriander Seeds dhania
- 1 tsp Kashmiri Chili Powder for color and mild heat.
- 1 tsp Kebab Masala homemade or store-bought.
- 1/2 tsp Cinnamon ground
- 1 tsp Salt adjust to taste
Binders & Flavorings
- 2 tbsp Ghee desi ghee
- 1 tbsp Lemon Juice
- 1 Egg lightly beaten
Other Ingredients
- 2 tbsp Onion Paste finely pureed boiled onions
- 1 tbsp Garlic Paste
- 1 tbsp Ginger Paste
- 1/4 cup Coriander finely chopped
- 1/4 cup Mint Leaves finely chopped, fresh
- 12 Bamboo Skewers soaked in water for at least 30 minutes
Instructions
Prepare the Meat Mixture
- Boil the split chickpeas until tender. Drain well.
- In a large bowl, combine the ground meat, boiled chickpeas, red chilies, cumin seeds, coriander seeds, Kashmiri chili powder, kebab masala, cinnamon, salt, onion paste, garlic paste, and ginger paste.
Cook the Mixture
- Heat the clarified butter in a pan over medium heat. Add the meat mixture and cook, stirring frequently, until the mixture is fragrant and slightly browned, and most of the moisture has evaporated.
Finish and Assemble
- Remove from heat and let cool slightly. Stir in the lemon juice, egg, cilantro, and mint. Mix thoroughly.
- Thread the meat mixture onto the soaked bamboo skewers, forming long, even kebabs (about 4-6 inches long).
Cook the Kebabs
- Preheat your oven to 375°F (190°C) or prepare a grill. Alternatively, shallow fry in a pan with a little oil until golden brown and cooked through.
Serve
- Serve the Seekh Kebabs hot as an appetizer, snack, lunch, or dinner. Garnish as desired.
Recipe Notes
Expert Tips for Perfect Seekh Kebabs
- For extra flavor, marinate the meat mixture for at least 2 hours, or even overnight, in the refrigerator.
- Don't overcook the kebabs, or they will become dry. Cook until they are heated through and slightly charred on the outside.
- If using wooden skewers, soak them in water for at least 30 minutes before threading to prevent them from burning during cooking.
- Experiment with different types of meat, such as chicken or fish, to create your own variations of Seekh Kebabs.
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Recipe Nutrition
Calories: 169kcalCarbohydrates: 16gProtein: 8gFat: 9gPolyunsaturated Fat: 2.7gMonounsaturated Fat: 5.4gSodium: 855mgFiber: 4gSugar: 1g
Geeta Biswas
Articles: 919
3 Comments
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Looks so delicious! Thanks for the recipe.
Wow, this looks fantastic!
I’m excited to try this recipe!