Seekh Kabab at Home: Juicy, Smoky and Simple
By Rozmeen Bhai
Seekh kababs are a staple of South Asian gatherings, and with a few techniques they are easy to make well at home.
The mince
Use minced lamb, beef or chicken with some fat; too lean and the kababs will be dry. Rozmeen Bhai mixes the mince with grated onion squeezed of its juice, ginger-garlic paste, green chillies, fresh coriander and mint.
The spices
Roasted cumin, garam masala, red chilli, a little chaat masala and salt. A spoon of roasted chickpea flour helps the mixture bind.
Rest and shape
Knead the mixture well and chill it for an hour. With wet hands, press it evenly around skewers.
Cooking
Grill over high heat, turning often, or bake on a rack in a very hot oven, brushing with a little butter or oil. For a smoky finish, place a hot piece of charcoal in a small bowl inside a covered pan with the kababs for a few minutes.
Serving
Serve with mint chutney, sliced onions, lemon and warm naan or paratha.