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Recipes >> Kebabs, Tikka, Cutlets Recipes > Seekh Kebabs

Seekh Kebabs

Seekh Kebabs
Prep Time
45 Mins
Cook Time

15 Mins

Ever felt that with all the hard work and effort your seekh kebab still hardens and lacks in flavor? Then you have got to try out this recipe of seekh kebab. I bet, you will fall in love with these spicy and velvety tender seekh kebab.
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  • Minced meat 500 gm
  • Black cardamoms 2
  • Black peppercorns 2 tsp
  • Cinnamon powder 2.5 gm
  • Cloves 2
  • Coconut, grated 15 gm
  • Cream 30 ml
  • Cumin (jeera) seeds 1 tsp
  • Garlic paste 3 tsp
  • Ginger paste 3 tsp
  • Gram flour (besan), roasted 45 gm
  • Mace (javitri) powder 2.5 gm
  • Oil 15 ml
  • Onion paste, browned 45 gm
  • Poppy seeds (khus khus) 2 tsp
  • Raw papaya paste 15 gm
  • Red chilli powder 1 tsp
  • Yogurt 30 ml

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Cooking Directions

  1. Mix mince with all other ingredients.

  2. Knead well for 10 minutes. Let stand for 10 minutes.

  3. Moisten hands with cold water and mold mixture around skewers pressing and shaping to the size of a frankfurter sausage, about 5, 1/2 inch long.

  4. Roast the kebabs in a moderately hot clay oven (tandoor) for 12 minutes till they are browned uniformly.

  5. The kebabs can also be slid off the skewers and cooked on the fine wire mesh of the grilling rack in a charcoal gas grill.

  6. Do not turn too often as the kebabs may split.

  7. Serve hot with mint chutney.

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