Seekh Kebabs

Juicy Pakistani beef seekh kebabs seasoned with onion, coriander, green chilli and warm spices, shaped securely for grill or oven.

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The mixture must be cold, well mixed and free of excess onion moisture so it grips the skewer. High heat then browns the outside before the centre becomes dry.

Ingredients

• 800 g Beef mince (20 percent fat, well chilled)
• 1 small Onion (grated and squeezed very dry)
• 25 g Fresh coriander (finely chopped)
• 15 g Fresh mint (finely chopped)
• 2 Green chillies (finely chopped; reduce for mild)
• 1 tbsp Ginger paste
• 1 tbsp Garlic paste
• 2 tbsp Roasted gram flour (or fine breadcrumbs)
• 2 tsp Ground coriander
• 1.5 tsp Ground cumin
• 1 tsp Garam masala
• 1 tsp Kashmiri chilli powder
• 1.5 tsp Fine salt
• 0.5 tsp Black pepper
• 1 tbsp Lemon juice
• 1 tbsp Neutral oil (for brushing)

Step-by-step method

1. Grate the onion onto a clean cloth or several sheets of kitchen paper and squeeze very firmly until almost dry. Excess onion water is the most common reason kebabs slide off their skewers.
2. Put the cold mince, onion, herbs, chillies, ginger, garlic, gram flour, spices, salt, pepper and lemon juice in a chilled bowl. Knead firmly by hand for 4 to 5 minutes until the mixture becomes sticky and holds together.
3. Cover and refrigerate for at least 30 minutes. While it chills, soak wooden skewers for 30 minutes or lightly oil metal skewers, and heat the grill or oven to its highest setting.
4. Divide the mixture into 12 equal portions. With damp hands, press one portion around each skewer in a 15 cm sausage, squeezing out air gaps and tapering the ends so they do not break away.
5. Arrange the skewers across a deep tray so the meat is suspended, or place them on an oiled rack. Brush lightly with oil and grill close to the heat for 8 to 10 minutes, turning every 2 to 3 minutes.
6. Check the thickest kebab with a clean thermometer; minced beef should reach at least 71°C. If using an oven rather than a grill, finish under the broiler for 1 to 2 minutes to brown the surface.
7. Rest for 5 minutes before sliding from the skewers. This lets the juices settle and makes the kebabs less likely to break. Serve with mint chutney, onion rings and lemon.