Indian Style Sheekh Kabab
Seasoned minced meat is combined with onion, ginger, garlic, herbs, and aromatic spices.The mixture is chilled to make it easier to shape around skewers.Kebab portions are carefully molded into long cylinders around metal or soaked wooden skewers.They are grilled until browned, cooked through, and lightly charred.A final brush of butter or ghee adds extra richness and flavor.Serve hot with mint chutney, lemon wedges, sliced onions, or naan.
Ingredients
For the Sheekh Kabab
- 500 g ground lamb, mutton, chicken, or another preferred minced meat
- 1 small onion, very finely chopped
- 2 tablespoons fresh mint, finely chopped
- 1–2 green chilies, finely chopped
- 1 tablespoon ginger-garlic paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon Kashmiri chili powder
- ½ teaspoon turmeric powder
- 1 teaspoon salt, or to taste
- 1 tablespoon roasted gram flour (besan)
- 1 tablespoon lemon juice
For Cooking
- 1–2 tablespoons oil or ghee
- Melted butter or ghee, optional
For Serving
- Fresh mint chutney
- Lemon wedges
- Thinly sliced onions
- Fresh cilantro
- Naan or roti, optional
Instructions
- Place it in a clean kitchen towel or cheesecloth and squeeze firmly to remove as much moisture as possible.
- This is an important step because excess moisture can make the kebab mixture too loose and difficult to hold onto the skewers.
- Add the drained onion, cilantro, mint, green chilies, ginger-garlic paste, cumin, coriander, garam masala, Kashmiri chili powder, turmeric, black pepper, amchur, salt, roasted gram flour, lemon juice, and oil.
- Cover the bowl and refrigerate for at least 30 minutes.
- If using wooden skewers, soak them in water for at least 30 minutes before cooking.
- Lightly oil your hands.
- Press firmly so the mixture adheres securely.
- Avoid making the kebabs excessively thick because the outside can brown before the center is cooked.
- Brush lightly with oil.
- Depending on the size and type of meat, this generally takes 12–18 minutes.
- For an optional smoky flavor, cook the kebabs over charcoal or finish them briefly over a high flame where appropriate and safe.
- You can also brush the cooked kebabs with a little melted butter or ghee for extra richness.
- Serve immediately with naan, roti, or a fresh salad.
Notes
- Choose meat with some natural fat for juicy kebabs.
- Very lean meat can produce dry kebabs.
- Remove excess moisture from the onions before mixing.
- Finely chopped herbs distribute their flavor more evenly.
- Chilling the mixture makes shaping easier.
- Do not make the kebabs too thick.
- Turn the kebabs regularly while grilling.
- Always cook minced meat thoroughly to a safe internal temperature