SEEKH KABAB

                          SEEKH KABAB

Moist and succulent - Ooh la-la. A must-try for kabab lovers. Here goes...

SEEKH KABAB

INGREDIENTS

500 grams Beef/Lamb/Chicken Mince

1 Tablespoon Crushed Ginger

1 Tablespoon Crushed Garlic

1 Medium Sized Onion - Crushed/Grated

3/4 Green Chillies - Finely Chopped

2 Bread Slices - Crumbled after removing Brown Edges

Some chopped Cilantro

Some chopped Mint

2 Level Teaspoons Salt OR to your taste

SPICES: 

5 Large Brown Cardamom (Seeds Only)

10 Green Cardamom

3 1 Inch Sticks Cinnamon

15 Black Peppercorn

6 Cloves

2 pieces Star Anise

1/2 Piece of Nutmeg

1 Tablespoon Cumin Seeds

1 Tablespoon Coriander Seeds

6 Pieces Red Button Chillies (You may omit these if you don't want the kabab too spicy)

*1/2 Teaspoon Soda bi Carbonate. Please note this is OPTIONAL. This makes kabab moist and succulent. But if proportion increases, the kabab will break up while cooking. So be very careful.*

DIRECTIONS

1) Powder all the spices. 

2) Place all other ingredients except cilantro and mint, into a large bowl. 

3) Add in 3 heaped Tablespoons of the powdered spices. 

4) Mix and knead thoroughly with hand. Place in food processor to process until all ingredients are well hashed to form a sticky mass.  Alternatively you can pound the mince using a large mortar. I used the mortar and pestle. This method lends a good taste to the kabab and makes a difference in the texture. 

5) Transfer the prepared mince into a bowl, add the cilantro and mint and mix well.  Cover and place in the fridge for at least 2 hours in order that it marinates well. 

6) Remove from fridge and divide the mix into equal portions. Take each portion and form it into a long sausage-like kebab while pressing on to a skewer. Do this till the mix has firmly adhered to the skewer. Put some oil on your hands to prevent meat from sticking to them. Do this till all the kebab mix is used up.

7) Grill the kebabs - grilling on a coal fire gives them a lovely smokey flavor - basting with cooking oil as required, till the kabab is done. Turn as often as required.

Serve piping hot with Onion Rings, Mint chutney and Lime/Lemon wedges. 

NB: If not using coal to grill - you can later pile the kebabs in a deep dish, place a piece of foil (or hollowed out onion) place a piece of burning coal in and pour a Tablespoon of oil atop. Cover with tight fitting lid. Let it sit for at least 10 mins. The kababs will have acquired a lovely smokey flavour. Serve. That's what I usually do.