Seekh kebab is a party favourite from Indian cuisine, made by moulding spiced ground meat into flat cylinders around skewers and grilling. Using little added fat, it stays heart-healthy through the natural lightness of the grilling method.
Knead the ground meat thoroughly with the onion, ginger, garlic, coriander, curry powder, cumin and salt, cover and rest for 15 minutes.
Take portions of the mixture and mould them around the skewers into flat cylinders.
Grill over medium heat for 15 minutes, turning until browned on every side, being careful for the first 5 minutes while fragile.
Rest the mixture for at least 15 minutes, or it will not hold together on the skewer. Turn the skewers carefully; the meat is fragile for the first 5 minutes. Allergens: this recipe contains none of the main allergen groups.
Adding a tablespoon of yoghurt to the mixture gives the kebabs a softer texture; extending the resting time by 5 minutes helps in that case.
Admin DadaGastro · verified in test kitchenHarcı tarifte yazan 15 dakika yerine 20 dakika dinlendirdim çünkü soğanın suyu tam süzülmemişti, sonuç şişte hiç dağılmadı ve gerçekten daha sıkı bir doku aldı.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.