Name: Beef Seekh Kababs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 pound ground beef (80/20 lean to fat ratio); 1 teaspoons garlic (minced); 1 teaspoon ginger (crushed); 1 1/2 teaspoons salt; 1 teaspoon coriander powder; 1 teaspoon cumin powder; 1 teaspoon roasted cumin powder (*see note); 1 teaspoon red chili powder; 1/2 teaspoon crushed red pepper; 1 onion (quartered); 1 green chili pepper (roughly chopped); 1 cup cilantro/coriander (stems and leaves); 2-3 tablespoons neutral oil

In a medium sized bowl put the minced beef, ginger, garlic, salt and spices.
Put the onion in the food processor and pulse a few times till it is finely chopped but not minced. Empty out into a cheese cloth or strainer and squeeze out as much water as you can. Add this to the bowl.
Next, process the green chili and cilantro till finely chopped. Add this to the bowl as well and mix everything well. Refrigerate for at least 30 minutes.
When ready, take a skewer, wooden spoon or chopstick and use that to form the shape signature of seekh kababs. To do this, wet your hands with water, take a tennis ball sized chunk of meat and form an oblong shape around the skewer. Slide the kabab onto a plate and continue to shape the kababs with the same skewer till the meat runs out. You should get about 18 kababs.
Heat a cast iron skillet on medium high heat and add the oil to it. Pan fry the kababs till browned and cooked through about 5-6 minutes. You want a good sear.
Drain on a paper towel and serve with a raita, tamarind chutney and or sliced onions and cucumbers.

Seekh Kababs

WANT TO SAVE THIS RECIPE?

More meal prep-friendly recipes to try

Beef Seekh Kababs

Equipment

Ingredients

For frying

Instructions

Notes

Nutrition