170 minutes
A flavorful and aromatic kebab made with ground meat, spices, and herbs, perfect for grilling.
slices
Ground Chuck, put twice through the grinder
0 lb
Ground Lamb Meat, put twice through the grinder
0 lb
Garlic, peeled and coarsely chopped
cloves
Fresh Ginger, peeled and coarsely chopped
0.25 inches
Cilantro, chopped
cups
Ground Cloves
teaspoons
teaspoons
teaspoons
Ground Nutmeg
teaspoons
tablespoons
teaspoons
teaspoons
tablespoons
teaspoons
Hot Green Chilies, finely chopped
each
each
cups
Onion, paper-thin sliced
each
Lemons, for garnish
each
Lemon Juice, extra
to taste
1. Soak the Bread
Start by soaking the bread in water until it's damp, then squeeze out the excess water and set it aside.
2. Ensure Meat is Finely Ground
Ensure your ground meat is finely ground by putting it through the grinder twice. This will give your kebabs a smoother texture.
3. Combine Ingredients
In a large nonmetallic bowl, combine the ground meat, soaked bread, garlic, ginger, cilantro (or mint), ground cloves, cinnamon, cumin, nutmeg, coriander, pepper, salt, garam masala, and cayenne pepper or green chilies if you're using them. Mix everything thoroughly to evenly distribute the spices and herbs.
4. Grind Meat Mixture Again
Once mixed, put this meat mixture through the grinder again using a fine blade. Taste the mixture and adjust the salt if needed. This step ensures a uniform texture and well-seasoned base for your kebabs.
5. Chill the Meat Mixture
Cover the bowl and refrigerate the meat mixture for at least two hours. This chilling time allows the flavors to meld and makes the mixture easier to handle.
6. Prepare Grill and Onion
While the meat is chilling, light your charcoal grill or preheat your indoor broiler. Also, peel and slice the onion paper-thin, and refrigerate the slices in ice water to keep them crisp.
7. Mix in Egg
After the meat mixture has chilled, mix in one egg thoroughly. The egg acts as a binder, giving the mixture a sticky consistency that's perfect for shaping.
8. Shape Kebabs
Dampen your hands with water if needed, and wrap the meat mixture around skewers, forming sausage shapes about 6 inches long and 1 inch in diameter. This shape ensures even cooking and a perfect kebab texture.
9. Grill the Kebabs
Place the skewers on the grill about 5 inches away from the fire. Grill the kebabs for 15 to 20 minutes, basting frequently with a butter-water mixture and turning them over to cook evenly. The butter mixture helps keep the kebabs moist and adds a rich flavor.
10. Keep Warm
Once cooked, transfer the skewers to a warmed platter and cover them with aluminum foil to keep warm while you finish grilling the remaining kebabs.
11. Serve and Garnish
To serve, garnish with lemon wedges and onion rings, and squeeze some extra lemon juice over the top. These kebabs are delicious with naans, parathas, pooris, or a simple side of rice with spinach and yogurt. Enjoy your flavorful and aromatic seekh kebabs!
Opt for ground meat with the right fat content; traditionally, a mixture of ground lamb or beef with 15-20% fat works best. The fat is crucial for moist and flavorful kebabs.
Toasting whole spices before grinding them will intensify the flavors. Use fresh spices, and for an authentic touch, include spices like garam masala, cumin, coriander, and a hint of cinnamon or cardamom.
Allow the meat to marinate with the spices and aromatics for at least an hour, or ideally overnight in the refrigerator. This helps the flavors to meld and penetrate the meat.
If using a grill, maintain a medium-high heat to ensure the kebabs cook evenly. Charcoal grilling adds an authentic smoky flavor.
Baste the kebabs with butter or ghee during cooking. This adds richness and helps in getting a nice color on the meat.
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