Beef Seekh Kabab Recipe | Bakra Eid Special | Recipe Trier

Step 1: Prepare Meat and Fat

Place 1 kg of under-cut beef and 200g of beef fat into a large mixing bowl.

Step 2: Add Aromatics

Add 500g of peeled and roughly chopped onions, 30g of peeled garlic cloves, and 30g of washed ginger (with skin) to the bowl. Also, add 30g of spicy green chilies, 15g of fresh coriander leaves (without thick stems), and 5-6g of fresh mint leaves.

Step 3: Add Spices and Baking Soda

Season the mixture with 1 tbsp of salt, 1/2 tbsp of turmeric powder, 3/4 tbsp of red chili powder, 3/4 tbsp of crushed red chili, 3/4 tbsp of coriander powder, 1 tbsp of coarsely ground cumin powder, 3/4 tbsp of garam masala, and 1/2 tsp of baking soda (not baking powder).

Step 4: Initial Mixing and Oil Addition

Mix all the ingredients thoroughly by hand until well combined. Then, add 2 tbsp of mustard oil (or melted ghee/other oil) and mix again. The oil helps bind the spices to the meat.

Step 5: Grind the Mixture

Pass the entire mixture through a meat grinder with a very fine mesh. If your grinder has a coarser mesh, grind it twice. This ensures a smooth and well-combined keema.

Step 6: Final Mixing and Refrigeration

Transfer the ground keema back into a large tray and mix it vigorously by hand for a few minutes until it becomes sticky and well-bound. Cover the keema and refrigerate for at least 30 minutes to allow it to firm up.

Step 7: Shape the Kebabs

Take a generous portion of the chilled keema and form it into an oval shape. Thread it onto a clean, dry skewer. Gently press and spread the keema evenly along the skewer, ensuring both ends are sealed to prevent it from falling off during grilling. Repeat for all kebabs.

Step 8: Prepare the Grill

Light the charcoal in your grill. Once the charcoal is glowing red and covered with a layer of ash, spread it evenly to create a consistent heat source.

Step 9: Grill the Kebabs (Initial Stage)

Place the skewers over the hot charcoal. Cook each side for approximately 40-45 seconds, flipping them 180 degrees to allow the keema to set and form a crust. Maintain high heat during this process.

Step 10: Grill the Kebabs (Cooking Sides)

After the initial setting, rotate the skewers 90 degrees to cook the sides of the kebabs. Continue rotating them every 40-45 seconds, ensuring all sides get evenly cooked and develop a nice color. Adjust the kebabs' position on the grill as needed to manage heat.

Step 11: Brush with Oil and Finish Grilling

Once the kebabs have developed a good color on all sides and are almost cooked through, lightly brush them with oil, ghee, or melted butter. This will add flavor, shine, and prevent them from drying out. Continue grilling for a few more minutes until fully cooked and juicy.

Step 12: Serve the Kebabs

Prepare a serving tray lined with paper. Using a piece of paper or cloth, gently push the kebab from one end of the skewer while pulling the skewer out from the other end. Serve the hot and fresh Beef Seekh Kebabs with your favorite BBQ sauce or mint chutney.

• Use under-cut beef for the best texture and flavor.

• If making kebabs instantly, there's no need to drain water from the onions.

• Garlic enhances flavor and helps eliminate any strong meat smell.

• Grind the meat mixture twice using a fine mesh for a smooth texture, or once if your grinder has a very fine mesh.

• Refrigerate the keema mixture for at least 30 minutes to help it firm up and bind better.

• Ensure skewers are perfectly clean and dry (no oil or water) for the keema to stick properly.

• Seal both ends of the keema on the skewer to prevent it from falling off during grilling.

• When grilling, initially cook each side for about 45 seconds (180-degree flip) to set the shape, then rotate 90 degrees to cook all sides evenly on high heat.

• If a kebab falls during grilling, prioritize saving the remaining kebabs before attempting to retrieve the fallen one.

• Brush with oil, ghee, or butter towards the end of grilling to add shine and prevent the kebabs from drying out.

• Use paper or a cloth to gently push and remove the cooked kebabs from the hot skewers.