Intro to Seekh Kebab
Originating in the royal kitchens of the Mughal Empire, Seekh Kebab has long been cherished as a culinary gem in the South Asian region. Growing up in Karachi, I ate Seekh kebabs a lot. Every event or function I visited would serve logs of Seekh kebabs and to this day, it remains the #1 Barbeque item on Bakra Eid. Fun fact: While Seekh kebab may be one of the most popular kebabs in Pakistan, the country boasts a wide array of kebabs, each with its own unique flavor profile and regional variations. There is the flattened Chapli Kebab found all over Peshawar, Shami Kebab made with lentils and beef, Reshmi kebab made with chicken, Behari kebab, which are thinly sliced beef or lamb tenderized with papaya paste.
The Secret Ingredient
The secret to super tender Seekh Kebabs lies in the tenderizing powers of Kachri powder. Derived from wild melon seeds, Kachri powder acts as a natural meat tenderizer, breaking down tough muscle fibers and resulting in kebabs that are so tender, they literally melt. Kachri powder is super potent and you only need a little amount for your meat.
Tips to Make the Best kebabs
Substitutes
