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We hope you got insight from reading it, now let’s go back to seekh kabab recipe. You can have seekh kabab using 15 ingredients and 7 steps. Here is how you achieve it.
The ingredients needed to cook Seekh kabab:
- You need Beef boneless cubes ½ kg (with 20% fat)
- Prepare 2 tbsp Ginger garlic paste
- Prepare Pyaz (Onion) 1 medium
- Prepare 2-3 Green chilli (Green chillies)
- Provide 4 tbsp Hara dhania (Fresh coriander)
- Get 1 tsp Meat tenderizer
- Get 1 tsp Garam masala powder
- You need 1 1/2 tbsp Sabut dhania (Coriander seeds) roasted and crushed
- Prepare 1 tbs Lal mirch (Red chilli) crushed
- Use 1 1/2 tbsp Zeera (Cumin seeds) roasted and crushed
- Provide Namak (Salt) 1 & ½ tsp or to taste
- Get Lal mirch powder (Red chilli powder) 1 tsp or to taste
- Prepare 2 tbs Ghee
- Use Cooking oil for shallow fry
- Prepare Coal
Steps to make Seekh kabab:
- In a chopper add onion and chopped and squeeze all the juice out than set aside.
- In a chopper add coriander and green chillies and chopped.
- In a chopper,add beef with spices,chopped onion, coriander,green chillies & chop until well combined.
- In a bowl,add beef mince mixture,than give coal dum than add ghee & knead well for 4-5 minutes,cover & refrigerate for 1 hour.
- Dip hands in water & take a mixture (55g) and make kababs of equal sizes on skewer or bamboo sticks (makes 14-15).
- In frying pan,add cooking oil and fry kababs on medium flame from all sides until done (approx. 6-8 minutes)
- Serve with raita or chutney whatever you like.
Try this recipe and discover a new skill in yourself today. Enjoy the delicious taste of beef seekh kabab recipe and many more Pakistani Recipes at KFoods.compakistani seekh kabab. Chicken Seekh Kebab Recipe is a super delicious kebabs which has a Tsunami of flavours packed into it. Serve the Seekh Kebabs along with Pita Breads or rotis with a combination of Mint Chutney. Chicken Seekh Kabab are a delicious Indian appetizer made with ground minced meat & a handful of spices and are usually served with a side of green chutney.
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