Get ready to tantalize your taste buds with this mouthwatering recipe for Seekh Kababs! These juicy, flavorful minced meat skewers are seasoned with aromatic spices and grilled to perfection. Perfect for a quick snack, appetizer, or a delicious main course, Seekh Kababs are a favorite in South Asian cuisine. Watch this video to learn how to make them at home and impress your family and friends with your culinary skills!
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00:00Assalam-o-Alaikum, welcome back to my channel. How are you all?
00:03I hope you are all doing well.
00:05Today we will be making Eid Special Seekh Kebabs.
00:08I will be sharing a very easy and simple recipe.
00:12Today I will be sharing with you the solution to the problems people face while making kebabs.
00:18How can we make kebabs without a meat tenderizer?
00:23How can we prevent them from breaking?
00:26And why do our kebabs dry up?
00:28The solution to all these problems is in today's video, so watch it till the end and don't skip it.
00:33If you like the video, please like and subscribe to the channel.
00:36Let's start making it.
00:37First of all, we will add 500 gm of meat to a chopper.
00:44This is boneless meat and we will cut it into small pieces.
00:48If you don't have a meat tenderizer, then you can use minced meat.
00:54Then we will add the rest of the spices to it.
00:57I don't use minced meat for kebabs like this because when we wash the minced meat, the water doesn't come out of it.
01:04We wash the meat, put it in a strainer, and the water comes out. Then we mince it.
01:08Now we will add 2 medium sized onions to it.
01:12We have grated them finely.
01:14After that, we have squeezed all the water out of it.
01:17We have to remove the water.
01:18When there is no water on the onions, then we have to use the mincer.
01:21If you use onions with water, there is a risk of your kebabs breaking.
01:26We have added finely grated onions to it.
01:28We have also added 4-5 green chilies.
01:32We have also added some cilantro.
01:35We have 2 slices of bread here.
01:36I have fresh bread. I am taking the slices.
01:39We will break it and add it to the mincer.
01:42Now we have to mix the mince again.
01:44So that the onions, bread, green chilies mix well with the mince.
01:49What will happen to the bread?
01:50Even if there is some moisture left in the mince, it will be controlled by it.
01:55Now we will add 1 tablespoon of ginger garlic paste to it.
01:58We will mix it again.
02:01Now we will add some spices to it.
02:03First of all, we will add 1 teaspoon of salt.
02:061 teaspoon of red chili powder.
02:081 teaspoon of red chili powder.
02:101 teaspoon of cumin powder.
02:111 tablespoon of coriander powder.
02:14Baking soda.
02:151 fourth teaspoon of baking soda.
02:18This is a must for seekh kebabs.
02:20We will add 1 tablespoon of lemon juice to it.
02:231 teaspoon of garam masala powder.
02:25Here I am using meat tenderizer, kachori powder.
02:28I am adding 1 tablespoon of it.
02:30If you don't have it, then you can add raw papaya paste to it.
02:34If you don't have it, then you can use any meat tenderizer available in the stores.
02:42If you don't have any kind of meat tenderizer, then you can skip it.
02:46I will tell you the solution for that later.
02:49Now all the ingredients for seekh kebabs are ready.
02:53This is in front of you.
02:56Finally, we will smoke it.
02:59We have kept a coal to smoke it.
03:01We will put a drop of oil on it.
03:04We will cover it immediately so that all the smoke goes inside the kebab.
03:08If you are making seekh kebabs in a barbeque style, then you don't need to smoke it.
03:14Because when you are doing barbeque, the main process is the same.
03:17So the kebabs will be of the same barbeque flavor.
03:21But if you are making it in a pan, then you have to smoke it.
03:26So that the kebabs have the same flavor that you make on coals.
03:31Now to create moisture in the kebabs, we will add 1 tablespoon of ghee.
03:36Mix it well with the ghee.
03:39Now we have to mix this mixture for 3 to 4 minutes like this.
03:45This mixing is very important.
03:47Because of this, the kebabs do not break.
03:53Most of the people who are making seekh kebabs,
03:57their issue is that the kebabs start breaking when they are hot.
04:02We will mix the kebabs like this.
04:04The kebabs will never break.
04:05Because the kebabs have a good binding.
04:09We have mixed it well.
04:11Now we will give it a rest for 1 hour.
04:13We have put the meat tenderizer, so we will give it a rest for 1 hour.
04:16We will keep it in the fridge.
04:17Those who have not put the meat tenderizer or those who do not have it,
04:21what is the solution for that?
04:22When we mix the mince with the spices and give it a rest for a long time,
04:25then there is no need for the meat tenderizer.
04:28Keep it in the fridge for the whole night.
04:30And then the next day when you make it,
04:32your seekh kebabs will be ready very soon.
04:35Now we will give it a rest for 1 hour.
04:361 hour has passed, now we will give shape to the kebabs.
04:40Here I have made a skewer like this.
04:44Iron skewers are a little tricky to make.
04:47And I did not have it with me at this time.
04:49So take a wooden skewer like this,
04:52collect it and wrap it in foil paper.
04:55So a thick skewer will be made to make a skewer kebab.
04:58Those who do not have this, can also make it with a pencil.
05:02I am making it with this.
05:04Take a small amount of mince.
05:06After that spread it on the skewer like this.
05:09Keep pressing it with your hands.
05:11If you have mixed the mince properly,
05:14then the mince will spread well here.
05:17And your kebab will be very beautiful.
05:19You have to make the kebabs by wetting your hands with water.
05:22So that the mixture does not stick to your hands.
05:24One kebab is ready.
05:26In the same way, prepare all the remaining kebabs.
05:32Now the next step is to cook it.
05:34I have taken oil in a pan to cook it.
05:36We have to use 2 to 3 tablespoons of oil.
05:39Do not use too much.
05:41We have to cook these kebabs in light oil.
05:44So now let's add our kebabs one by one.
05:48Since the skewer kebabs are big in size,
05:50we have also tried to make them big.
05:52Now let one side cook for 2 to 2.5 minutes.
05:57The flame of the stove should be between low and medium.
06:00Do not do too much so that the kebabs do not burn.
06:03Keep the flame between low and medium and fry the kebabs.
06:07After 2.5 minutes, change the sides of the kebabs.
06:10Change the sides carefully.
06:12One side is cooked very well.
06:16Similarly, cook the other side for 2 to 2.5 minutes.
06:19And then we have to cook it from all sides.
06:22You have to cook it from all sides.
06:24And the total cooking time here is 10 to 12 minutes.
06:29It may take 12 to 13 minutes.
06:32Obviously, the mince is raw.
06:34And we have to cook it.
06:36We have added meat tenderizer in it.
06:39But here we are cooking it on low flame.
06:41So you have to give 12 minutes here.
06:43Do not give more than this.
06:45The kebabs will be dry.
06:47The juiciness will be gone.
06:49We want soft juicy kebabs.
06:51But we also want them to be well cooked.
06:53Just like I am making,
06:55change the sides regularly.
06:57And with the help of oil bubbles,
06:59you can see the flame of the stove.
07:01Now the kebabs are well fried.
07:04Take them out of the oil.
07:06And fry the remaining kebabs as well.
07:08So here we have the best type of Sikh kebabs ready.
07:12And the interesting thing is that
07:14we have not made any kind of charcoal for them.
07:17We have made a barbeque system.
07:19Without barbeque, without skewers,
07:21we have the best type of Sikh kebabs ready.
07:24This is a special recipe for any feast.
07:26Do try it.
07:28And to make them more juicy,
07:30to make them presentable,
07:32we will put melted butter on it.
07:34We will put a little melted butter.
07:36Most of the commercial kebabs
07:38are sprayed with a little butter.
07:40So we also put a little butter
07:42and serve our delicious kebabs here.
07:45The best type of kebabs are ready.
07:47The tips are the same
07:49that I shared with you during the video.
07:51You have to follow them.
07:53Those who are trying for the first time,
07:55they will also be very delicious and perfect.
07:57Most of the people have an issue
07:59in making Sikh kebabs that the kebabs break.
08:01If you make it on charcoal,
08:03they fall off the skewers.
08:05And even if you make it in a pan,
08:07the kebabs break.
08:09I have given you the solution of that in the video.
08:11Do follow it.
08:13And we will serve it with mixed kachumar salad.
08:15And with this, I have made my all-time favorite
08:17mint raita,
08:19which goes very well with it.
08:21Okay, a lot of people are also asking
08:23that the kebabs are dry,
08:25so the solution is
08:27that you have overcooked them.
08:29In the process of cooking,
08:31you dry it completely.
08:33There is mince, the marination is good,
08:35so it will cook very quickly.
08:37You don't need to overcook it much.
08:55Music
09:03And our
09:05so delicious kebabs are ready.
09:07I will let you check one kebab
09:09by breaking it.
09:11It is very well cooked from the top.
09:13Juicy from the inside.
09:15Our kebabs are
09:17very delicious.
09:19With this, let's end the video here.
09:21If you liked today's video,
09:23don't forget to like and share the video.
09:25Thanks for watching the video.
09:27Music