Seekh Kebab

Ingredients

• Boneless beef (approx. 20% fat) — 500 g
• Garlic cloves — 14.5 pcs
• Ginger (piece) — 1 pcs
• Onion (medium, diced) — 1 pcs
• Green chilies — 2.5 pcs
• Mint leaves — 2 tbsp
• Fresh coriander leaves — 2 tbsp
• Baking soda — 0.5 tsp
• Garam masala — 1 tsp
• Coriander seeds (roasted and ground) — 1.5 tbsp
• Crushed red pepper flakes — 1 tbsp
• Cumin seeds (roasted and ground) — 1.5 tbsp
• Salt — 1.5 tsp
• Red chili powder — 1 tsp
• Ghee — 2 tbsp
• Oil — 1.5 tbsp
• Oil — 1 tbsp

Steps

1. In a bowl, add boneless beef, garlic, ginger, onion, green chilies, mint, fresh coriander, baking soda, garam masala, roasted and ground coriander seeds, crushed red pepper flakes, roasted and ground cumin, salt, and red chili powder, then mix well.
2. Transfer the mixture to a chopper and chop until the ingredients are well combined and reach a minced consistency.
3. Place the minced mixture in a bowl, add ghee, and knead well for 4–5 minutes; cover the bowl and let it rest in the refrigerator for 1 hour.
4. Wet your hands with water, take approximately 55g portions of the mixture, and shape each into kebabs of equal size to be skewered (approx. 14–15 pieces).
5. Add oil to a pan and fry the kebabs over medium heat until cooked evenly on all sides, for about 6–8 minutes.
6. Serve with raita.
7. Storage: To store, partially fry the kebabs in a pan with oil for 2–3 minutes on all sides, let them cool; place in an airtight container and store in the freezer for up to 1 month — do not freeze raw seekh kebabs.
8. Skewering: To make skewers at home, you can tie 6 thin wooden skewers together with string and wrap them with aluminum foil to create a thicker skewer.