Beef Seekh Kabab

If juicy, smokey Beef Seekh Kabab are your thing, this one is for you! Today we are turning ground beef into melt in your mouth Beef Seekh Kabab that are bursting with deliciousness. You will be hooked after one bite!

Ingredients

• 2 lbs Ground Beef

• 2 Onions, medium size 

• 2-3 Green Chilies 

• 6 Garlic Cloves

• 1 inch Ginger 

• ½ cup Coriander

• ⅓ cup  Mint Leave

• ½ Lemon Zest

• 2 tbsp Butter, melted and cooled

• ½ tsp Baking Soda 

• 2 tsp Salt 

Kabab Spice Mix

• 1 tsp Red Chili Powder 

• 1 tsp Cumin Powder

• 1 tsp Coriander Powder

• ½ tsp Garam Masala 

• 1 tsp Red Chili Flakes 

• ½ tsp Black Pepper Powder

• 1 tsp Coriander Seeds, coarsely crushed

Method

1. Puree the onions in a blender and then put it in a sieve lined with a muslin cloth  to drain out the water.  Discard the water and keep the onion aside in a bowl for later.

2. Now add the ginger, garlic, green chilies, mint leaves and coriander to the blender and pulse them till they are chopped fine. Keep them aside in a blow for later.

3. In another bowl add all the spices listed under the kabab spice mix.  Now you can make a bigger quantity of this and keep it aside to make more kebabs.

4. In a big bowl add the ground beef, spice mix, the chopped green chilies, mint leave mix and the ground and drained onions.  

5. Now add the zest of half a big lemon or one lime, butter, baking soda and salt.

6. It's time to mix it all together like you mean it.  Keep mixing for about 8-10 minutes will the meat turns soft and has a stingy texture to it.

7. Cover and refrigerate for 30 minutes to an hour for the meat to relax.

8. Preheat the oven to 400F

9. Take a portion of the meat in your hand and keep mixing it till it has no cracks.  Then take a seekh (metal skewer) and press the ground meat on it.  Stretch the meat along the length of the skewer leaving a little space on the top and bottom of the skewer.

10. You can either make all the kebabs at one go or you could make some and refrigerator portion of the mix to use the next day.

11. Place the prepared kebabs on a lined baking sheet and then pop them into the oven to bake for 8 minutes one side then flip them over and bake for another 8 minutes on the other side.

12. To get that authentic char look, broil them for 2 minutes on each side.

13. Let them rest for 2-3 minutes and then remove them from the skewers.  First push them back and then forward to remove them with ease.

14. Hit them with a little lime or lemon juice for an additional tangy flavour

15. To enjoy them, take a rumali roti, place some cut onions, then finely sliced tomatoes, then kabob with the green chutney and white sauce. I have left the links for them in the description box below.