Seekh Kebab (Grill, Pan or Oven)

Seekh Kebab (Grill, Pan or Oven)

Seekh kebab is the long, smoky minced-meat kebab grilled on skewers at every Pakistani food street, wedding barbecue and Eid gathering. Good seekh kebabs are juicy, tender and full of fresh ginger, green chilli and coriander, with a light char on the outside. The most common problem at home is kebabs that fall off the skewer, and this recipe fixes that.

The trick is in the mince. Use beef or lamb with around 20 percent fat, squeeze the onion dry, and knead the mixture for a few minutes until it becomes sticky, then chill it before shaping. A little roasted gram flour (besan) binds it without making the kebabs dense. A smoking piece of charcoal (the dhuni method) gives you that food-street flavour even if you cook indoors.

You can cook these on a charcoal or gas grill, in a hot pan without skewers, or in the oven, and all three methods are below. Serve with naan, mint raita, lemon and sliced onions, or wrap them in a paratha for a seekh kebab roll.

Ingredients

• 500 g (1.1 lb) beef or lamb mince, about 20% fat
• 1 medium onion, grated and squeezed dry
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• 2 to 3 green chillies, very finely chopped
• 3 tablespoons finely chopped fresh coriander (cilantro)
• 1 tablespoon finely chopped mint
• 1 teaspoon salt
• 1 teaspoon Kashmiri chilli powder
• 1 teaspoon crushed red chilli flakes
• 1 teaspoon ground cumin
• 1 teaspoon coriander seeds, roasted and crushed
• 1 teaspoon garam masala
• ½ teaspoon raw papaya paste or a pinch of meat tenderiser (optional)
• 2 tablespoons gram flour (besan), dry-roasted
• 1 tablespoon melted butter or ghee, plus extra for basting
• 1 piece of charcoal, for smoking (optional)
• Naan, mint raita, lemon wedges and sliced onions, to serve

Directions

1. Dry-roast the gram flour in a small pan for 1 to 2 minutes until it smells nutty. Leave to cool.
2. Put the mince in a large bowl with the squeezed onion, ginger, garlic, green chillies, coriander, mint, salt, all the spices, papaya paste (if using), roasted gram flour and melted butter.
3. Knead the mixture firmly with your hands for 4 to 5 minutes until it becomes sticky and holds together. This is what keeps the kebabs on the skewers.
4. For a smoky flavour, heat the charcoal on a gas flame until red hot, place it in a small foil cup on top of the mince, drizzle with a few drops of oil, cover the bowl tightly for 5 minutes, then remove the coal.
5. Cover and chill the mixture for at least 30 minutes.
6. With wet hands, divide it into 8 portions and press each one along a flat metal skewer into a long kebab about 2.5 cm (1 inch) thick. Without skewers, shape into 12 cm (5 inch) logs.
7. Grill: cook over hot charcoal or a gas grill for 10 to 12 minutes, turning every 2 to 3 minutes and basting with butter, until charred and cooked through (71°C/160°F inside).
8. Pan: cook the logs in a hot pan with a little oil for 10 to 12 minutes, turning often. Oven: bake on a rack at 220°C (425°F, gas 7) for 15 to 18 minutes, turning once, then finish under a hot grill for 2 minutes.
9. Serve hot with naan, mint raita, lemon wedges and sliced onions.