Sheek Kebab

Sheek Kebab

By June 9, 2012



1.  Roast all whole spices together in a hot pan for a few seconds, cool & grind in a coffee grinder. Keep aside. If in a hurry, use 2 level tsp. garam masala (see recipe) in place of all the whole spices marked*.

2.  Peel, wash and roughly chop onions, ginger and garlic.

3.  Clean and wash mint and coriander leaves.

4.  Put onion, garlic, ginger, mint, coriander leaves, green chillies and spices in a food processor and grind coarsely.

5.  Add the egg and give it another quick whiz in the food processor.

6.  Place meat in a large bowl, add bread crumbs and pour the spice & onion paste over it.

7.  Add saffron, salt and chilli powder. Mix and leave in the fridge, in an airtight container, for a minimum of 4-6 hours. Overnight is better for flavours to infuse into the meat.

8.  Shape the mix with dampened or oiled hands into sausage shapes on a thick skewers* if you have them, otherwise any skewers you have. You can use an old pencil instead of a skewer. This is to stop the meat from sticking to your hands. Gently slide off each kebab and place on a baking tray lined with aluminium foil. If you have enough skewers, you can leave them on the skewers, until after they are cooked. Bamboo skewers can also be used but try to find the thick ones. Soak bamboo skewers in water for 30 minutes before using, it will stop them from burning.

9.  Cook the kebabs under a grill, turning over once or twice, until nicely browned on all sides. They can also be cooked on a barbecue or in a very hot oven (230º C), for 15-20 minutes, until browned on all sides but not overcooked. Overcooking will toughen the meat.

10.       Serve hot, with Serve hot, with Green Mango Chutney or Garlic and Mint Chutney.

11.       If you do not have an oven, make them into flat rounds, like hamburgers, and shallow fry in a little oil, on both side, in a heavy bottomed frying pan or griddle, until nicely browned.

12.       For a party, keep them ready on an oven tray, before the guests arrive and cook just before serving.


•    * Thick skewer results in a larger hollow inside each kebab, which helps it to cook better from inside.

•    Kebabs look very nice when served on a bed of finely shredded crisp lettuce, with thinly sliced red onion rings and wedges of lemon as garnish.

•    They can be made in bulk in advance and frozen uncooked. To do this, spread out kebabs on baking trays and freeze. Once frozen, place in airtight boxes or freezer bags. If you place aluminium foil between each layer of kebabs, it stops them sticking. This way, when you need them, just take a few out and cook from frozen.

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