Seekh Kabab

The famous Meat on Skewers

	Lean Meat of the 
	Leg of Sheep or Goat 	2 lbs
	Red Chili Powder 	½ tsp 
	Caraway Seeds 		½ tsp 
	Salt 			1 tsp 
	Ginger/Garlic Paste	 2 tsp
	Garam Masala 		½ tsp
	Chopped Onion 		1 Medium 
	Chopped Green Chillies 	1 no 
	Chopped Coriander 	1 tblspn
	Oil 			2 tsp

  • Grind the meat along with some mutton fat .
  • Mix the red chilli pdr.,Ginger/Garlic paste, salt, garam masala, caraway seeds and the oil to the ground meat.
  • Mix the ground meat well and refrigerate for a couple of hours.
  • Add the chopped onion,green chilli and coriander.This is optional and this part can be skipped.
  • Mount the minced meat on as many iron Skewers as may be needed. This will depend on the length of each 'kabab', and its thickness. (Usually 8" to 10" long 'kababs' of about 1" diameter are made. )
  • Then roast the 'kababs' on live wood-charcoals, placed in a rectangular iron open fire box, or in an earthen oven or an electric oven.
  • The skewers should be turned often, so that the 'kababs' roast evenly on all sides, to a dark brown color.
  • Serve with Naan or Kulchas. Sprinkle the Kabab with Chat Masala and serve with Onion rings and a lemon wedge.

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