Seekh kebab was originally called shish kebab and originated in Turkey. The term shish translates to sword and means kebab and skewer, which is how these are cooked. Seekh kebab is a kebab variation that was first made in South Asia and was made from spiced ground meat that is added to a skewer before being grilled in a tandoor oven or barbecue.
For that reason, these seekh kebabs are great to have at barbecues served with a side salad and some rice, but they can also be eaten as a starter. This recipe makes around eight kebabs. However, you can double the ingredients and make more if you'd like. You should also know that this recipe will require you to let the kebabs rest overnight, so you should prepare them in advance if you need them sooner.
- Channa dhal, split (25g)
- Fatless stewing steak (225g)
- Chopped onion (1/2 large)
- Fresh chopped ginger (2.5cm)
- Chopped garlic clove (1 large)
- Salt to taste
- Ghee or oil for cooking
- Egg yolk (1)
- Chopped fresh coriander (1/4cup)
- Fine bread crumbs
- Brown ground cardamom (1)
- Bay leaf (1)
- Ground black pepper (1/4 tsp)
- Paprika (1/2 tsp)
- Garam masala (1/2 tsp)
Soak the dhal overnight, then boil in twice the volume of water. Combine meat, onions, garlic, ginger and spices into a mincer. Give it a mix, then season to taste. Add the dhal and fry in ghee for about 15 minutes. Add water if needed. Leave aside for 3 hours or overnight to thicken and dry.
The next day or when ready, add your egg yolk. If it doesn’t hold together, add gram flour to thicken, add your fresh coriander. Roll the mixture in breadcrumbs into sausage shapes, skewer them and cook over a barbecue, under a grill or fry in a frying pan.