Healthier than your Takeaway…
There was a time when I would dread making seekh kebabs because I’d struggle with getting the meat to stick to the skewer. Nowadays I’ve learnt a thing or two and and make these kebabs often (as my girls love them and I love the off Kebab Sub).
You can add more/less spices to accommodate your own taste buds.
To make enough kebabs to serve 4…
500 grams mince (I use Mutton however you can use lamb/beef too). Ideally the mince should be ‘marbled’ with fat in other words you can see the fat. If you can’t see any fat you can either ask you butcher to add some (if you use a butcher) or you can spray oil onto the kebabs whilst cooking them.
3 heaped TBSP Coriander leaves and stalks chopped finely
1 medium onion chopped finely
1 heaped TBSP pre-fried onions soaked in warm water for 10 minutes and drained.
3 green chilies chopped finely (or use chili paste)
1 TSP garlic paste
8-12 mint leaves chopped finely
1 TBSP cumin seed powder (heaped)
1 TBSP coriander seed powder (heaped)
Salt-to taste
1 TSP amchoor (green mango powder. It adds a bit of tartness)
OPTIONAL: liquid smoke flavouring
Wooden skewer sticks. If you are going to cook these kebabs on the BBQ soak the wooden skewers to avoid them catching fire.
1) Place all the ingredients in a large bowl.
2) With your hands mix the mince thoroughly.
3) Divide up the mixture into equal portions. You want to make long sausage shape skewers but thinner than the average banger.
4) Wet your hands and take the mince into one of your hands. Now shape it around the skewer. The mixture should be tightly packed around the skewer to stop it falling apart.
5) Cover the kebabs with cling film and place in the fridge for at least 30 minutes.
6) Now you will either shallow fry or BBQ the kebabs. If you are shallow frying take a large pan and heat it on a medium heat. Fry a few kebabs at a time. Turn over and fry until the kebabs are golden all over.
7) Drain on kitchen paper.
8) Serve your Kebabs with your choice of chutneys and sauces.
NOTES:
These kebabs can be frozen successfully for up to 3 months. To freeze cook the kebabs, cool them completely and freeze them open on a baking tray for an hour. Then transfer the kebabs to a airtight container of bag.
