Embrace the spirit of barbeque with some appetising Pakistani seekh kebabs
What’s better than lounging out on your patio, flipping burgers and hot dogs on the grill? I’ll tell you what is – making seekh kebabs at home, with meat that is marinated in Pakistani spices and grilled to perfection. I decided to embrace the spirit of barbeque and show you how it is done the right way… Sorry I meant to say, how it’s done back home in Pakistan.
Seekh kebabs, which are kebabs on a skewer, are traditionally made on an outdoor grill over coals, which help add colour and flavour to the kebabs. I live in an apartment and don’t own a grill. So I was a little hesitant making them in the oven. But when these kebabs came sizzling out of the oven, my sister and I just could not keep our hands off them. The yogurt raita is simple and a must with these kebabs.
Besides being absolutely delicious, they’re really easy to make as well! I will do a 100 squats if you tell me you made these and failed.
Ingredients: This makes six large kebabs
Beef chuck – 1 lb (80% lean, 20% fat)
Onion – 1 medium (finely chopped)
Ginger and garlic paste – 2 tsp
Mint – ¼ cup (finely chopped)
Coriander – ¼ cup (finely chopped)
Green chilli – 1 (grind into paste in an electric grinder)
Coriander powder – 1 tsp
Cumin powder – ¾ tsp
Cayenne pepper – ¾ tsp (I add 1 tsp because I like it real spicy)
Salt – 1 tsp
Yogurt – 1 cup (Indian style such as Gopi)
Mint – 2 tbsp
Coriander – 2 tbsp
Green chilli – 1 (medium)
1. Into your beef, add coriander powder, cumin powder, cayenne pepper, salt, onion, ginger and garlic paste, mint, coriander and green chilli paste. Be sure to squeeze the onions in your hands to drain its juice otherwise there will too much moisture in your beef and they won’t stick to the skewer.
2. Mix with hand until everything is incorporated but don’t overwork it.
3. Cover with foil and let it marinate for at least two to six hours.
4. While the kebabs are marinating, make your raita. Grind two tablespoon each of mint and coriander along with the green chilli in an electric grinder with a touch of water to make the paste.
5. Pour this paste into the yogurt.
6. Add water to get the desired consistency. If you prefer the raita liquidier, add more water. Season with salt and keep aside.
7. To make the kebabs, preheat your oven to 475 degrees Fahrenheit (246 degree Celsius).
8. Scoop out a big ball of the meat mixture and pierce it through the skewer. Working quickly but gently, spread the meat on the skewer with your hands.
9. Press you middle finger in a diagonal angle down the beef skewer to make the signature grooves on the kebab.
10. To grill the kebabs in the oven, place the rack in the upper third section. Brush the grill with some oil to prevent the kebabs from sticking. Place a piece of tin foil at the bottom grill so that the drippings from the meat can fall on the foil.
11. Bake the kebabs for 20 to 25 minutes, rotating as needed until they turn brown all around. If you find that your kebabs are getting dry, brush oil as needed. However, I don’t think you will need to add oil because unlike the heat from an outdoor grill, the oven keeps the kebabs cooking in its own juices.
12. Once cooked, slide of the kebabs onto a plate and serve with raita and pita bread.
Photo: Izzah Khan
This post originally appeared here.
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