Seekh Kebab or Seek kabab can be also called the kebabs of Pakistan. These are very predominantly found in their platter along with other tandoor food. Mostly these kebabs are served along with naan or just as appetizers along with mint chutney. Mutton is the common meat used to make this recipe, but I have made it with chicken as it is easier to handle and also gets cooked faster. There are so many versions to this recipe, but I find the following very well balanced and so full of flavors. It is also very easy to prepare, much easier than you can guess. Do give a try when your taste buds demand something different and tasty.
Total Preparation Time - 20 minutes
Makes 10 kababs
- Boneless chicken - 500 grams
- Grated onion - 2 teaspoon
- Green chilli paste - 1/4 teaspoon (grind 2 chillies and use)
- Ginger garlic paste - 3 teaspoons (optional)
- Red chilli powder - 1.5 teaspoons
- Coriander powder - 1.5 teaspoons
- Garam masala - 1/4 teaspoon
- Dry mango powder / Amchoor powder - 1/4 teaspoon
- Chaat masala - 1/4 teaspoon
- Pepper powder - 1/4 teaspoon
- Lemon juice - 1 teaspoon
- Coriander leaves - 2 teaspoons
- Salt - As required
- Oil - 1 tsp + For brushing over the kababs
- Butter / Ghee - 2 tsp
- Skewers / Bamboo sticks
I made the same recipe for a cooking show on sun tv, to understand better check the below video.
- Wash chicken well and pat dry the pieces. (I add turmeric powder and salt to chicken, rub it well with the pieces and then wash it up before cooking, this is not a compulsory step)
- Chop into smaller cubes and grind chicken well without adding water and keep aside.
- To ground chicken add all the ingredients including 1 tsp oil (except butter and ghee) and mix well. Do not add water, it should be a stiff dough.
- Take two bamboo sticks and hold them together, dip your fingers in water and take small portions of the chicken pieces, place it over the sticks and spread carefully over them. (Check the video to learn better, this step comes at 5:25 minutes of the episode)
- Do the same with the rest of the meat mixture.
- Then place a pan on flame brush some oil over it. You can use a grilling pan too.
- After the pan heats up place the prepared kababs and cook on medium flame for 3 minutes.
- Brush some oil over the kababs and turn them. Cook for another 3 minutes. Remove from pan and hold the sticks and show over direct flame for a few seconds to get a smoky flavor. (You can skip this direct flame step)
- Brush some ghee/butter over the kababs and serve hot with mint chutney.
TIP 1: Do not add water while making the meat mixture, else it will become hard to shape the kababs.
TIP 2: Two sticks holds the meat mixture better. But even a sinle bamboo skewer would be enough.
TIP 3: You can dip and soak the sticks in water (for few minutes) prior to using if you show the kababs on direct flame. If the sticks aren't soaked or wet, it will burn when you show over flame.