Tips to Make The Best Seekh Kebab:
What is the difference between Seekh Kebab and Persian Kebabs:
While Seekh Kebab shares similarities with its Mediterranean counterparts like Koobideh and Adana, it stands out for its unique blend of spices and cooking method. Unlike Koobideh and Adana, which is typically made with ground lamb or beef and seasoned with minimal spices, Seekh Kebab is infused with a medley of aromatic spices like coriander, cumin, and red chili powder, giving it a bold and spicy flavor profile.
Watch How to Make Seekh Kebab
How to Make Pakistani Seekh Kebab:
Ingredients:
1 lb beef chuck (80% lean, 20% fat) 1 onion, finely chopped 2 teaspoon ginger and garlic paste ¼ cup mint, finely chopped ¼ cup coriander, finely chopped 2 tablespoon melted butter 1 green chili, ground into paste 1 teaspoon coriander powder ¾ teaspoon cumin powder ¾ teaspoon cayenne pepper (adjust to taste) 1 teaspoon salt
Raita Chutney:
1 cup yogurt 2 tablespoon mint leaves 2 tablespoon cilantro leaves 1 green chili Salt to taste Water (as needed for desired consistency)
Instructions:
