SEEKH KEBABS (PAKISTANI )

One can devour the seekh kebabs any time of the day. They are the best when they are juicy, spicy and hot ( straight from the grill ). There are many recipes for seekh kebabs but I like this the most as it has the authentic rich flavoursome taste as the ones you would get on the streets of  Lucknow or in Pakistan but very light and easy to prepare. Make these when you have your family and friends over. If you do not have the charcoal grill, oven works well too. 

Serves 4-6

Time: 40 minutes ( overnight marination or 2 hours )

500 grams beef mince

500 grams lamb mince 

2 tbs butter

1 tsp coriander powder

1 medium onion finely chopped, squeeze the moisture

1/2 tsp cumin powder

1 tsp black pepper

1 tsp ginger paste

1 tsp garlic paste

2 tbs chopped coriander

2 tbs chopped mint

Green chillies (optional)

Ghee/butter/oil for brushing 

Method

Add all the ingredients in a bowl and mix well. Knead the meat mince well like a flour dough. 

 

Cover with a cling film and refrigerate overnight or at least for 2 hours before you start cooking.

Just before preparing the kebabs, remove them from the fridge about 10 minutes so it comes slightly to room temperature. Skewer the kebabs on the skewers and cook on the charcoals, brushing with little ghee/oil/butter until charred little and juices running out. 

If using the oven, then preheat the oven at 200-220'C then set the skewered kebabs on the grill straightaway in the middle shelve. Just make sure you have a foil paper or tray under the grill to collect the juices. I prefer putting the kebabs on the grill and not on the tray because this way, the kebabs are cooked all the way through evenly and there is no need to turn them as you would on the tray or on the charcoals. 

Serve the hot kebabs with mint and yoghurt chutney on the side with some sliced onions as a salad.

TIP: Use the roomali roti or naans on the tray under the kebabs to collect the tasty juices and then serve the kebabs on them.

I have used combination meats of lamb and beef just to get extra flavours but you can use either of them (1 kg  ).