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5 Delicious And Tasty Seekh Kebabs Recipe That You Cook

Seekh Kebabs Recipe is a great recipe that all the people like. It is a national dish. Here we are sharing five different types of this recipe. Try them and enjoy!

Seekh-Kebabs-Recipe

#1: SIMPLE STYLE:

Ingredients:

  • 500 gms Lamb Mince(Keema)
  • Cocoa Color
  • 3/4 tsp Garam Masala
  • 1 tsp Garlic glue
  • 1 tblsp Raw Papaya Paste
  • 1 tsp Ginger Paste
  • 2 tblsp Cashewnut
  • 2 tsp thick Cream
  • 2 Onion
  • 2 tsp Carom Seeds(Ajwain)
  • 2 tsp Dried Mango Powder (Amchoor)
  • 2 tblsp Rock Salt (Kala Namak)
  • 3 tblsp Cumin Seed
  • 1 tblsp Dry Ginger
  • 1 tsp Black Pepper
  • 1/2 tsp Nutmeg Powder

Cooking Method:

  1. Wash the Keema and put in a colander and press tenderly to the majority of the water crushing .
  2. Consolidate all fixings in the Keema and manipulate well .
  3. Side hold for 60 minutes.
  4. Heat a gas stove or an Elektroofenmit the sticks .
  5. Take a substantial chunk of Keema blend and hold a hot stick painstakingly in the other hand .
  6. Press the ground meat on a hot stick .
  7. The Keema is stuck promptly in the hot stick .
  8. Rehash with the left over mince on every single other stick .
  9. Place the sticks in the stove .
  10. Continue turning the sticks sometimes .
  11. At the point when cooked , deliberately expel the kebabs from the tables utilizing a napkin .
  12. Shallow broil the kebabs on a non-stick dish in 1 tablespoon oil .
  13. To serve, sprinkle some chaat masala and lemon juice to the kebabs.

#2: PAKISTANI STYLE:

Ingredients:

  • 1 medium onion, quartered
  • 2 to 3 green chillies, or to taste
  • 4 vast cloves of garlic
  • 1 piece root ginger
  • 2 medium potatoes
  • 675g sheep mince
  • 1 egg
  • 1 tablespoon gram (chickpea) flour
  • 1/2 tablespoon salt
  • 1/2 tablespoon bean stew powder, or to taste
  • 1/2 tablespoon coriander powder
  • 1/2 tablespoon cumin powder
  • great modest bunch of finely slashed new coriander clears out
  • 1/2 lemon, squeezed
  • 10 bamboo sticks, absorbed water

Cooking Method:

  1. Put the onion , green chillies , garlic and ginger in a sustenance processor untill finely cleaved up .
  2. Finely grind the potatoes and flush completely with water . Crush out however much water as could be expected . By pressing the ground potatoes in a strainer or a spotless drying towel.
  3. In a vast dish , join the potatoes with onion paste and add in mince and the remaining fixings . Blend well . Cover and let it in the refrigerator for a couple of hours or overnight .
  4. Take a modest bunch of the blend and wrap around every stick fit as a fiddle of a hotdog . Place under a hot barbecue to high , or cooking on a flame broil on high warmth  . Turn once amid cooking . Kebabs are done when both sides fresh and chestnut , and when juices run clear .
  5. Serve hot with cuts of onion and lemon wedges .

#3: BANGLADESHI STYLE:

Ingredients:

  • 750 gram strong , under cut meat
  • 3 tbl spoon finely ground crude papaya( with skin) or papaya glue with skin
  • 1/3 rd glass yogurt
  • 1/3 rd glass seared onion or bereshta
  • 2 tea spoon ginger glue
  • 2 tea spoon garlic glue
  • 1/2 tea spoon cinnamon powder
  • 1/2 tea spoon nutmeg powder
  • 3/4 th tea spoon simmered cumin powder
  • 1 tea spoon ( stored) red stew powder
  • 1 tea spoon paprika powder
  • 1 tea spoon poppyseed/posto glue ( discretionary)
  • 2 tea spoon Bihari kabab masala
  • 1/3 rd glass mustard ( shorishar tel) oil
  • Salt to taste
  • Seekh Kabab masala :
  • 5/6 dried red bean stew
  • 1 tbl spoon cumin ( jeera)
  • 1 tbl spoon entire coriander ( dhonia)
  • 3 Black cardamom
  • 4/5 green cardamom
  • 1/2 tea spoon mace ( javetri)
  • 1/4 th tea spoon nutmeg ( jaifol)
  • 9/10 cloves ( long)
  • 2 tea spoon dark pepper
  • 1 star anise
  • 1 tea spoon fennel
  • 1 tea spoon kababchini ( discretionary)
  • Dry roast the spices and then grind them into a fine powder . it’s better to dry roast the cumin separately and not to dry roast black pepper .
  • 1 coal to smoke
  • Ghee to smoke the charcoal

Cooking Method:

  1. Cut the meat into slender 2 “or 3” groups. Books with meat tenderizer sledge or something substantial . Be that as it may, don’t try too hard.
  2. Marinate the meat with papaya glue in the first place, then include all fixings. Marinate for no less than 24 hours . Keep it in the icebox.
  3. Light coal totally. It ought to be all blaze. Presently put it on a metal or a little aluminum dish.
  4. Include this dish in the dish of meat . Include ghee over the charcoal and cover it with a top smoking meat totally. Keep it as 10-15 minutes.
  5. Tilt the bits of meat on the stick. Rub somewhat additional oil on it . I included excessively much ghee.
  6. Preheat broiler(oven) to 400 FH . Presently cook the sticks for 20-30 minutes. Flame broiling another 15-20 minutes or until somewhat singed.
  7. Now enjoy your Yummy Bangladeshi Seekh Kebabs with naan and raita.

#4: IN VEGETABLE TASTE:

Ingredients:

  • 2 cups dark chanas (doused overnight bubbled and pounded)
  • 4 Potatoes (medium) (bubbled and crushed)
  • 5-7 Green chillies (finely slashed)
  • 2 tsp Ginger (finely cleaved)
  • 2 tsp stew powder
  • 1 tsp amchur powder
  • Salt to taste
  • 2 tsp Coriander leaves
  • For tying:
  • 4 tsp Rice flour
  • 5-6 bread cuts
  • 4 tsp bread scraps(bread crumbs)
  • 2 beaten eggs

Cooking Method:

  1. Combine every one of the fixings, make kebabs and string them on sticks and let them refrigerate for sometime.
  2. Expel them delicately from the sticks.
  3. Heat oil in a pan. Let the kebabs first dip in egg, then rice flour. Then again in egg and finally in bead crumbs and let them fry in medium warmth.
  4. Now place them in a plate.
  5. Your tasty Veg. Seekh kebabs is ready to enjoy. Serve with onion rings and lemon wedges.

#5: MAHI FISH STYLE:

Ingredients:

  • Boneless Fish mince 1/2 kg
  • Green chilies 8-10
  • Onion chopped 1
  • Salt to tatse
  • Red chili powder 1 tsp
  • Zeera(bhuna kata) 1 1/2 tsp
  • Mustard powder(haldi) 1 tsp
  • Ginger garlic glue 1 tsp
  • Ghee 3 tbsp
  • Hara dhanya 3 tbsp
  • Podina(chopped) 1 tbsp

Cooking Method:

  1. Initially, take boneless fish mince and add in all the ingredients and chop in a chopper.
  2. Now make kebabs of that mixture and skew them in sticks.
  3. Now take kebabs and barbecue them or bake in oven.
  4. Your yummy Mahi Fish Seekh Kebabs is ready to enjoy!

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