Seekh Kebab

Ingredients

Meat

• 800 gbeef or lamb mince, with about 20 percent fat
• or 700 g mince with 100 g lamb fat, added

Aromatics

• 1large onion, grated and squeezed dry
• 2 tbspginger garlic paste
• 3green chillies, finely chopped
• 3 tbspchopped coriander
• 2 tbspchopped mint

Spices

• 1 tbsproasted ground coriander
• 1 tsproasted ground cumin
• 1 tspgaram masala
• 1 tspred chilli powder
• 1 tspblack pepper
• ½ tspground cloves
• 2 tspsalt

Binder and tenderiser

• 3 tbsproasted gram flour, besan
• 1 tbspraw papaya paste, optional
• 1egg, optional

To finish

• melted butter or ghee, for basting
• chaat masala
• lemon

To serve

• naan
• mint chutney
• sliced onion with sumac
• flat metal skewers

Directions

1. Grate the onion, then wring it out hard in a cloth to remove all its juice. Onion water is the main reason seekh kebabs slide off the skewer, since it makes the mixture wet and slack. Roast the besan in a dry pan for a few minutes until it smells nutty, then let it cool. Now raw papaya, which is worth knowing about.
2. Use it sparingly and do not leave it on for many hours, since too much turns the surface of the meat mushy. Mix everything and then knead it hard with your hands for a full five to ten minutes.
3. Press, fold and slap the mixture against the side of the bowl rather than stirring gently. It is ready when it clings to your palm when you turn your hand upside down. Cover the mixture and refrigerate it for at least two hours. Warm mixture slides off the skewer no matter how well you kneaded it.
4. Use flat metal skewers rather than round ones, since round skewers let the meat spin freely when you turn them. Wet your hands, take a handful, and press it firmly around the skewer, working it out into a long even sausage.
5. Squeeze it on firmly and make sure there are no air pockets, which expand and split the kebab. Press ridges along its length with your fingers, which is traditional and increases the surface that chars.
6. Keep it an even thickness, since a thin section overcooks while a thick one stays raw. Now the fire, which should be charcoal if at all possible. Let the charcoal burn down to glowing embers with no flames. Now grill them, turning every couple of minutes.
7. Cook for eight to twelve minutes, turning so all sides colour. Do not move them for the first two minutes, since the meat needs to set against the heat before it will hold together. Baste with melted butter partway through and again at the end. They are done when well charred outside and just cooked within, and they dry out quickly beyond that.
8. Heat a piece of charcoal until glowing, set it in a small bowl among the cooked kebabs, pour a spoonful of ghee over it, and cover immediately for two minutes. Squeeze lemon over and dust with chaat masala the moment they come off the fire. Serve with naan, mint chutney and raw onion rings dressed with lemon and sumac.

Technique

• Roasted gram flour is the traditional binder rather than breadcrumbs.
• Raw papaya contains papain and is the traditional tenderiser.
• The mixture must be kneaded until it clings to an upturned palm.

Substitutions

• Beef, lamb or a mixture, according to preference.
• An egg in place of gram flour, though besan is better.

Variations

• Made with chicken mince, which is lighter.
• Galouti kebab, far softer and cooked on a griddle.
• With extra green chilli, for a hotter version.

Frequently asked questions

What is Seekh Kebab?

Seekh Kebab is a main from Pakistan: charcoal-grilled skewers of spiced minced meat with naan and chutney.

How long does Seekh Kebab take to make?

Seekh Kebab takes 30 min plus 2 hr chilling of preparation and 15 min of cooking. The recipe makes 12 skewers. It is rated medium to make.

What can I substitute in Seekh Kebab?

Yes, within limits. Beef, lamb or a mixture, according to preference. An egg in place of gram flour, though besan is better.

What is the most important thing to get right in Seekh Kebab?

Use it sparingly and do not leave it on for many hours, since too much turns the surface of the meat mushy. Mix everything and then knead it hard with your hands for a full five to ten minutes.