Photo: raasiel · CC BY 2.0 · Wikimedia Commons

Jammukashmir · Snack

Kashmiri Seekh Kebab

Traditional 4. Kashmiri Seekh Kebab recipe

🧺 Ingredients

• 400g minced lamb or chicken (400g)
• 2 tbsp gram flour (besan, 15g)
• ¼ cup yogurt (60g)
• 1 medium onion (80g, very finely minced)
• 1 tbsp ginger-chilli paste (12g)
• 2 green chillies (finely chopped, 15g)
• ½ cup fresh coriander (finely chopped, 12g)
• ¼ cup fresh mint (finely chopped, 6g)
• ¼ cup breadcrumbs (30g)
• 1 tsp cumin powder (2g)
• 1 tsp coriander powder (2g)
• ½ tsp garam masala (1g)
• ¼ tsp asafoetida (0.5g)
• 1 tsp salt (5g)
• 1 tbsp lemon juice (15ml)
• 2 tbsp oil (30ml)

👩‍🍳 How to make Kashmiri Seekh Kebab

1. Mix minced meat with gram flour in bowl
2. Add yogurt, mix thoroughly
3. Add onion, ginger-chilli paste, green chillies, coriander, mint
4. Add breadcrumbs, all spices (cumin, coriander, garam masala, asafoetida, salt)
5. Add lemon juice
6. Mix everything thoroughly with hands until well-combined (mixture should hold together)
7. Refrigerate 15 min (makes mixture easier to mould)
8. Divide mixture into 8 equal portions
9. Wet hands slightly, take one portion in palm
10. Mould into log shape (approximately 4 inches long, 1 inch diameter)
11. Gently slide onto metal skewer lengthwise (squeeze gently to stick to skewer)
12. Make all 8 kebabs similarly
13. Brush kebabs with 2 tbsp oil
14. Heat tawa/griddle or grill pan on high heat until very hot
15. Place skewered kebabs on hot surface
16. Cook 3-4 min per side, turning frequently (4 sides total)
17. Kebabs should brown evenly, cooked through (no pink inside when broken)
18. Serve hot with lemon wedges and mint chutney
19. Visual cue: Golden-brown exterior, cooked through inside, hold together without crumbling, aromatic spice scent
20. ---

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