Seekh Kebab

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Seekh Kebab

These famous savoury appetizers are a staple of Indian restaurants, but are notoriously difficult to replicate at home. I’ve experimented with different mixes and through trial and error, have perfected a simple and effective method of producing batch after batch of piquant, melt in the mouth Seekh Kebabs.
Prep Time 20 mins
Cook Time 30 mins
Course Kebab, Main Course
Cuisine BBQ, Indian
Servings 10 people with sides

Equipment

  • Charcoal BBQ
  • Metal Skewers 8-10mm thickness

Ingredients
  

  • 2 kg lamb or beef mince Min 80:20 Meat to fat ratio. Ideally 70:30. I used Hill Farm Finest mince. They now do a seekh kebab mince.
  • 2 medium onions diced and moisture squeezed out
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • tsp minced garlic
  • 1 tsp minced ginger
  • ½ tsp turmeric powder
  • 1 tsp salt
  • 1 tsp minced green chilli
  • 1 tsp red chilli powder
  • 1 pack Shan seekh kebab masala
  • cup coriander leaves chopped

Beetroot chutney

  • 50 g cooked beetroot (vacuum sealed) Coarse grated. Run twice through a box grater.
  • 100 g tomato ketchup
  • ½ small onion diced (optional)
  • ½ tsp cumin powder
  • chilli powder to taste
  • salt to taste

Instructions
 

What mince do I get from the butcher?

Loading the skewers

How to grill the Sheekh Kebabs

How to remove the cooked kebabs from the skewers

Beetroot Chutney Recipe

Any questions

Keyword BBQ, beyti kebab, indian food, Seekh Kebab

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