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Wednesday, 24 September 2014

Seekh Kebabs without BBQ or Grill

Here's a recipe for making seekh kebabs at home without a griller or a bbq. But if you have a griller you can use that for making seekh kebabs with this recipe or you can use your oven (broiler option in oven) or you can also use your stove. You can use any mince of your choice in this recipe.



Beef or lamb or chicken mince: 500 gms
Onion: 1 (large)
Cilantro: 1 spring
Green chillies: 2
Mint leaves: 8 - 10
Gram flour or Besan: 2 tbsp
Vinegar: 2 tbsp
Salt: 1
Ginger- Garlic paste: 1 tbsp
Red chilly powder: 1/2 tsp
Garam Masala powder:  1 tsp
Turmeric powder: 1 tsp
Coriander powder: 1 tsp
Cumin seeds: 1 tsp
Egg: 1
Butter: 2 tbsp


  1. In a food processor grind all the ingredients that is mince, onions, cilantro, green chillies, mint leaves, Gram flour, vinegar, salt, ginger garlic paste, red chilly powder, garam masala powder, turmeric, coriander, cumin seeds, egg and butter without adding any water.   (Mince has to be grinded without grinding mince you cannot make these kebabs and if your grinder is not big enough then first blend onions, cilantro, mint leaves and green chillies and take this in a vessel. Then you can grind mince in batches and then mix it with your hands with other ingredients.)    
  2. Once you make a fine paste, then apply some oil on your palms and roll the mince mixture between your palms. You can also use skewers and shape them on that but I didn't use skewers I just shape them by rolling them between my palms, thats why, my kebabs are a bit out of shape but they taste awesome either way.                                                                                                        
  3. Making kebabs in Oven (Broiler):  - Once you have rolled and shaped the kebabs place them on a flat metallic tray covered with aluminium foil and grease the foil well with some oil.           - In your oven ON the broiler and if you have temperature setting option on broiler then set it on highest heat.                                                                                                                                 - Let it get heated for some time and then place the tray with kebabs in the oven but make sure the distance between the upper broiler rod and kebab tray is no more than 1/2 inch. You can also place any metallic dish under your kebab tray to make it close to the broiling rod.               - This won't take much time, you can keep it for 3-5 minutes and when you notice a change in its color and juices from mince flowing out, you can then turn it and keep it for another 3-5 minutes on other side.                                                                                                                        
  4. Making kebabs on Stove: - In a non stick pan shallow fry kebabs on high heat until brown from both the sides.                                                                                                                         - Then take these kebabs in a vessel and place a small bowl between them, add some heated coal to that bowl and pour 1 tsp oil on the coal, it will release smoke, cover the vessel for 10 minutes.                                                                                                                                           - After 10 minutes, remove the kebabs from vessel and plate them. They are ready to serve.                                                                                                                                                                         

Hope you like this recipe. Feel free to post any comments or suggestions. Happy cooking!!! :)

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