Beef Seekh Kabab – Authentic Recipe

Step 1: Prepare the Onion Base

Chop 2 medium red onions and add them to a blender. Blend until the onions are smoothly pureed. Place a sieve over a bowl and line it with a muslin cloth. Pour the pureed onion into the muslin cloth and squeeze out all the juice. This step is crucial to remove excess moisture from the kabab mix.

Step 2: Prepare the Herb Paste

In the same blender (no need to wash), add 1/3 cup fresh mint leaves, 1/2 cup fresh coriander leaves, a 1-inch piece of ginger (cut into smaller pieces), 6 cloves of garlic (chopped), and 3 green chilies (chopped). Pulse these ingredients together until they are finely chopped.

Step 3: Prepare the Spice Mix

In a small bowl, combine 1 teaspoon of Kashmiri red chili powder, 1 teaspoon of cumin powder, 1 teaspoon of coriander powder, 1/2 teaspoon of garam masala, 1 teaspoon of red chili flakes, and 1/2 teaspoon of freshly cracked black pepper. Coarsely crush 1 teaspoon of roasted coriander seeds using a mortar and pestle, then add them to the spice mix. Mix all the spices well until they are thoroughly blended.

Step 4: Combine and Mix the Kabab Ingredients

In a large mixing bowl, add 2 pounds of ground beef (preferably with a good fat content). Add the prepared spice mix, the drained onion pulp, and the herb paste. Grate the zest of half a lemon (or a full lemon for more tang). Add 1/2 teaspoon of baking soda and 2 teaspoons of salt (or to taste). If using lean ground beef, add 2 tablespoons of room temperature butter. Put on gloves and mix all the ingredients thoroughly for about 8 to 10 minutes until the meat softens and develops a slightly stringy texture.

Step 5: Refrigerate the Mixture

Cover the bowl with plastic wrap and refrigerate the meat mixture for 30 minutes to 1 hour. For best results and deeper flavor, you can refrigerate it overnight. This allows the flavors to meld and the mixture to firm up, making it easier to shape.

Step 6: Shape the Kababs

Preheat your oven to 400°F (≈205°C) (approximately 205°C) (200°C (≈390°F) (approximately 390°F)). Take a portion of the meat mixture and smooth it out in your hand until there are no cracks. Take a metal skewer and carefully shape the kabab mixture onto it, stretching it down the length of the skewer, ensuring it's even. Optionally, use your fingers to create small indentations along the kabab for a traditional look. Place the shaped skewer on a foil-lined baking sheet. Keep a bowl of water handy to occasionally dip your hands to prevent the mixture from sticking while shaping the remaining kababs. This recipe yields about 12-14 kababs, depending on size. Store any unused mixture in an airtight container, covered with plastic wrap, and refrigerate for later use.

Step 7: Bake and Broil the Kababs

Place the baking sheet with the kababs into the preheated oven. Bake for 8 minutes on one side. Carefully flip the kababs over using tongs and bake for another 8 minutes on the other side. For an authentic char and smoky flavor, broil the kababs for 2 minutes on each side.

Step 8: Rest and Serve

Once cooked, remove the kababs from the oven and let them rest for about 2 to 3 minutes. To remove them from the skewers, gently push the kabab back slightly, then push forward to ease it off. To plate, lay Rumali Rotis on a tray. Place the beef kababs on top. Garnish with finely chopped red onions and sliced tomatoes. Drizzle with green chutney and white sauce (recipes for these can be found in the description box). For an extra zing, squeeze fresh lemon juice over the kababs. Roll up the kabab with the accompaniments in a roti and enjoy!

• Squeeze out all excess moisture from the pureed onions to prevent the kabab mix from becoming watery.

• Mix the ground beef and other ingredients thoroughly for 8-10 minutes until the meat softens and develops a slightly stringy texture; this helps bind the kababs.

• Refrigerate the meat mixture for at least 30 minutes (or overnight) to allow flavors to meld and the mixture to firm up, making it easier to shape.

• Keep a bowl of water handy and dip your hands in it occasionally while shaping the kababs to prevent the meat mixture from sticking.

• Creating indentations on the kababs with your fingers is an optional traditional touch that also helps them cook evenly.

• For a spicier kick, increase the number of green chilies or red chili flakes.

• Experiment with different ground meats like lamb or chicken for varied flavors.

• Grill the kababs over charcoal for an even smokier, authentic taste if an oven is not preferred.