Here’s another great stuff for you party loving folks. The smell of these seekh kebabs being roasted is nothing short of maddening. Try it out yourself and win the acclaim of your friends and. These are succulent minced meat kebabs flavoured with spices and taste and smell really great. Best served right off the grill.
INGREDIENTS:
* 500 Gms. Lamb/Beef mince with some fat pieces to make the kebabs soft and succulent
* 3 Medium Onions, chopped briefly in a chopper
* 1 Tsp. Chopped ginger
* ½ Tsp. Chopped green chili
* ½ Tsp. Chopped green coriander
* 1 Tsp. Garam masala powder
* 1 Tsp. Red chili powder
* 1 Tbsp. Oil
* Salt As per taste
INSTRUCTIONS:
1. Place the mince on a dry cloth and squeeze to remove any excess water. Do the same with chopped onions and strain out most of the water.
2. Mix well all the above ingredients except oil. Knead well with clean hands.
3. Divide into 10-12 equal portions and make balls. Don’t make too large or too small, just enough to enable the mince within to cook evenly over charcoal or in the oven.
4. Spread the mince balls on to the skewers, using a wet hand. This requires a bit of practise. Press firmly and evenly to get kababs of about six inches length.
5. Bbq over charcoal or roast in a moderately hot tandoor for 7-8 minutes or in a pre-heated oven(175° C) for 10 minutes. If doing a live bbq over charcoal (or even otherwise) keep turning sides of the skewers.
6. Using a brush/dropper baste with oil once or twice and again roast for 2 minutes.
7. Serve hot with Mint Chutney, salads and Naan/Chappati or any variation of rice.
Tips: For Seekh Kababs it is best to pass the ingredients through mincer once again after Step No. 2. If mincer is not at hand, mix really well. Also please note that if roasting on charcoal the heat should be even otherwise you will end up with a stiffer version of these kebabs.
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