𝐃𝐔𝐌 𝐒𝐄𝐄𝐊𝐇 𝐊𝐀𝐁𝐀𝐁 - 𝓔𝓲𝓭 𝓢𝓹𝓮𝓬𝓲𝓪𝓵 𝓡𝓮𝓬𝓲𝓹𝓮

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬 𝐟𝐨𝐫 𝐊𝐚𝐛𝐚𝐛:
Minced meat 1.5 pound
Chilli Flakes 1 teaspoon
Red Chilli Powder 1 teaspoon (heaped)
Dry Roasted & Crushed Cumin Seeds 1 teaspoon
Coriander Powder 1 tablespoon
Garam Masala Powder 1 teaspoon
Black Pepper Powder 1/2 teaspoon
Seekh Kabab Masala 2 tablespoons
Salt according to taste
Onion (finely chopped) 1 medium sized
Green Chillies (finely chopped) 3-4 or as per taste
Fresh Garlic Paste 1 teaspoon
Fresh Ginger Paste 1 teaspoon (heaped)
Fresh Mint Leaves (finely Chopped) 1 handful
Fresh Cilantro (finely chopped) 3 tablespoon
White Bread Slice 1

𝐎𝐭𝐡𝐞𝐫 𝐢𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:
Green chillies (deseeded & julienned) 1 big sized
Tomato (deseeded & Julienned) 1 medium sized
Capsicum (deseeded & julienned) 1 medium sized
Onion (cut in rings) 1 medium sized
Fries as required
Kebab Skewers, Seekh or other makeshift skewer

𝐈𝐧𝐬𝐭𝐫𝐮𝐜𝐭𝐢𝐨𝐧𝐬:

Combine all the ingredients of kabab (except bread slice) in a bowl along with the minced meat. Mix everything well with your hands until well combined. For binding purpose, soak one slice of bread in water, squeeze out all the liquid with your hands. Add the bread slice in the kabab mixture and knead the mixture with your hand until everything is well combined. Kneading will help bind the meat proteins.

Note: If you are using a food processor then add onion, green chillies, Cilantro, mint leaves, Ginger & Garlic in the food processor & chop up everything using the pulse function. When done, add the rest of the ingredients & spices including the minced meat and process until smooth.

Keep the mixture aside and let it marinate for 1-2 hours. Refrigerate the kabab mixture for 30 mins before shaping the kababs so that it becomes easier to handle. Before making the kababs check the seasoning of the mixture by frying a small patty in oil.

Now shape the mixture into 4-5 inches long kabab or any size of your choice. Repeat the same process to make the rest of the kababs. This mixture will make around 16-18 kababs. Shallow fry the kababs on medium heat until all sides are evenly browned. Don’t stir it too much and let the kabab fry from on side. When done, turn and let it fry from other sides as well. Use a tong to turn the kebabs, making sure all sides are evenly browned. Cook the kababs for maximum 4-5 minutes in total. When done, transfer the kebabs to a large sized wok or karahi.

Now to give the Smokey BBQ or charcoal flavour to these kababs, place a small piece of coal over a stove top or gas flame and let it burn until the coal turns red hot and grey. Place a small piece of foil paper in the middle of the wok/ karahi and place the hot coal on the foil paper with the help of tong. Drizzle few drops of oil on the burning coal and cover the wok immediately for 2-3 minutes. After 2-3 minutes, uncover the wok and remove the coal along with the foil paper. Your smoky bbq flavored kababs are ready now. Meanwhile, prepare the veggies & fries for the next step. Deseed tomatoe, capsicum & green chillies and cut these in julienne shape. Slice the onions in thick rings. Now place the wok back on stove top on medium high heat and add the veggies on top of the kababs leaving some for garnishing. When it starts heating up, cover the wok, reduce the flame to low and let it cook slowly in its own steam (dum) for 3-4 minutes, so that the flavor of chillies, onion, tomato & capsicum can pass through the kababs. When done, mix it well, turn off the flame and dish out these kababs. Garnish it with remaining capsicum, onion rings, tomato slices, green chillies & fries.

Enjoy these juicy melt in the mouth Dum seekh kababs with freshly made garden salad, mint chutney & puri paratha or naan/ roti. #seekhkabab #seekhkebabs #seekhkababrecipe #seekhkebabrecipe #dumseekhkabab #eidrecipe