How to make Chicken/ Beef Seekh Kabab; Soft, Juicy & Healthy
- Chicken/ Beef
- Ginger and garlic
- Olive oil
- Green chilies
- White pepper
- Cumin
- Black pepper
- Yogurt
- Vinegar
- Salt
- Cream
- Desi Ghee
- Lemon Juice
- Bread (to make it soft)
- In a separate bowl add in a tsp of white pepper, a tsp of black pepper, red pepper, 4 tbsp of fresh ginger and garlic paste, tsp of baking soda, 50 ml of cream, 15 ml of olive oil, 7 g of roasted and crushed cumin seeds and 7 g of salt or to taste, mix and add in chopped or crushed green chilies, (add in melted unsalted butter if desired) and 1 tbsp of apple cider vinegar, 34 g of yogurt, and finally mix well to incorporate the ingredients. Add in the minced chicken or beef pieces (around 400 g), mix and then blend the mixture.
- Blended mixture of chilies, green onion, mint, lemon juice and coriander can also be added to the mixture. Chopped tomato and shredded and strained onions can also be added.
- Next add 30 g of Desi Ghee/ Clarified Butter and knead and mix well to combine (a bit of flour can be added to firm up the dough if its loose). Then cover and refrigerate for one hour.
- After that divide into portions and stick a portion of the dough onto the seekh/ Skewers.
Cooking method 1: in pan and/ or oven, air fryer
Then on a pan placed on heat, brush some 34 ml of coconut oil/ Desi Ghee evenly and place the seekh kabab (without the skewers) on it and cook until done and an appropriate internal temperature is reached.
Cooking Method 2: BBQ
Get the seekh kebab on the skewers, lightly brush them with olive oil and vinegar, if required. Place them on the heated grill and cook on both sides until tender.
Finally, top it off or serve with blended sauce of some green chilies, mint, coriander, ginger, (mayonnaise or cream if required) and some butter mixed together with a smooth consistency.
