Head Over Coin

Indian recipes and culinary adventures

Seekh Kebab Shenanigans: A Culinary Adventure with Chef Curry Do’pyaza!

|

Chef Curry Do’pyaza

Seekh Kebab Shenanigans: A Culinary Adventure with Chef Curry Do’pyaza!

Namaste Dosto! Sat Sri Akal! Kem Chho! Vanakkam! (Greetings friends!) Your friendly neighbourhood Chef Curry Do’pyaza is back, and this time, we’re diving deep into the succulent world of Mutton Seekh Kebab.

This isn’t just a recipe; it’s a journey. A journey filled with aromatic spices, tender meat, and the sheer joy of creating something truly special.

When Do We Feast on These Skewered Delights?

Seekh Kebabs are the life of the party during Eid celebrations, Diwali gatherings, and even those cozy winter nights when you crave something warm and flavourful. They’re perfect for a casual barbecue with friends or a fancy dinner party. Honestly, any excuse is a good excuse for Seekh Kebabs!

A Little History Lesson (Don’t Worry, It’s Tasty!)

The history of Seekh Kebab is as rich and complex as its flavour. Originating in the royal kitchens of the Mughal Empire, these kebabs were a favourite of emperors and nobles. “Seekh” simply refers to the skewer on which the meat is cooked. Over time, this dish travelled across the Indian subcontinent, evolving with regional flavours and techniques.

Let’s Get Cooking!

Preparation Time: 20 minutes (plus 30 minutes marination)
Cooking Time: 25 minutes

The Treasure Chest of Ingredients:

  • 500 grams Mutton Keema (Ground Mutton) – Lean is best!
  • 1 medium Pyaz (Onion) – Finely chopped, please!
  • 1 inch Adrak (Ginger) – Grated for that zing!
  • 4-5 Lehsun Ki Kali (Garlic Cloves) – Minced finely.
  • 2-3 Hari Mirch (Green Chillies) – Adjust to your spice level, chopped.
  • 1/2 cup Hara Dhaniya (Fresh Coriander) – Chopped generously.
  • 1 tbsp Besan (Gram Flour) – Roasted lightly for binding.
  • 1 tbsp Garam Masala (Garam Masala) – For that warm, fragrant touch.
  • 1 tsp Lal Mirch Powder (Red Chilli Powder) – For a bit of heat.
  • 1/2 tsp Haldi Powder (Turmeric Powder) – For colour and health.
  • 1 tsp Dhaniya Powder (Coriander Powder) – Earthy goodness!
  • 1/2 tsp Jeera Powder (Cumin Powder) – Adds depth of flavour.
  • 1 tbsp Nimbu Ka Ras (Lemon Juice) – For tanginess.
  • 2 tbsp Tel (Cooking Oil) – For greasing and cooking.
  • Salt to taste

The Step-by-Step Symphony of Flavours:

  1. The Mighty Mix: In a large bowl, combine the mutton keema, chopped onion, ginger, garlic, green chillies, and coriander.
  2. Spice Up Your Life: Add the roasted besan, garam masala, red chilli powder, turmeric powder, coriander powder, cumin powder, lemon juice, and salt.
  3. Knead It Like You Mean It: Mix everything together thoroughly with your hands. Really get in there and ensure all the spices are evenly distributed.
  4. Chill Out: Cover the bowl and refrigerate for at least 30 minutes to allow the flavours to meld together beautifully.
  5. Shape It Up: Take a portion of the mixture and shape it into a cylindrical kebab around a skewer. Make sure the meat is firmly packed.
  6. Cook It Up: Heat oil in a pan or on a grill. Place the kebabs on the hot surface and cook, turning occasionally, until they are golden brown and cooked through. This should take about 15-20 minutes.

Chef Curry’s Golden Tips:

  • Don’t Overcook: Overcooked kebabs are dry kebabs. Nobody wants that!
  • Use a Meat Thermometer: To be absolutely sure, the internal temperature should reach 160°F (71°C).
  • Marinate Longer: The longer you marinate, the more flavourful the kebabs will be.

Cooking Options Galore:

  • Gas Stove: Pan-frying is the classic method.
  • Induction Stove: Works just like a gas stove.
  • Oven: Preheat to 375°F (190°C) and bake for 20-25 minutes, turning halfway through.
  • Air Fryer: Cook at 375°F (190°C) for 12-15 minutes, flipping halfway.
  • Grill: The best option for that smoky flavour!

Nutritional Nuggets (per serving, approximate):

  • Calories: 350-400
  • Protein: 30-35g
  • Fat: 20-25g
  • Carbohydrates: 5-10g

Serving Suggestions:

Serve these delicious Seekh Kebabs with:

  • Mint Chutney
  • Onion slices with a squeeze of lemon
  • Warm Naan or Roti
  • A refreshing Kachumber salad

The Grand Finale: Your Culinary Challenge!

Now it’s your turn! Go forth and create these amazing Mutton Seekh Kebabs. Share them with your loved ones, and let the smiles and compliments flow. Remember, cooking is an act of love, and these kebabs are a delicious way to show it.

Happy Cooking, folks! Until next time, keep your pots simmering and your spirits high!