Pencil Seekh Kabab

Seekh Kebabs is a standout amongst the most popular luxuries from the Mughlai food, and ordinarily requires to be barbecued or made in oven. Every one of this makes seekh kebab an infrequent treat. Cukzy presents to you a simple seekh kabab formula that you can make at home, with a little trap for the smoked-charcoal flavor and smell. One of the most loved Ramadan and Eid-ul-adha dishes, this kebab formula is certain to drive your cafes longing for additional!

Fixings:
½ kg kheema, totally depleted of water 

2 tbsp besan simmered 

2 tsp coriander seeds 

2 tsp cumin seeds 

3 dried red chillies 

1 tsp garam masala powder 

Salt to taste 

Juice of a large portion of a lime 

5 to 8 finely slashed green chillies 

1 major onion ground and crushed of all water (utilize a muslin fabric) 

1 tsp ginger glue 

1 tsp garlic glue 

Slashed coriander 

¼ tsp meat tenderizer (discretionary – u can marinate meat in crude papaya for 60 minutes at first) 

Oil for shallow singing 

2-3 little coal-pieces 

Technique:
1. To the kheema, include every one of the fixings and blend well and marinate for 60 minutes (marinating is discretionary and better). 

2. Make the seekh kebabs by rolling the kheema firmly over a stick. On the off chance that you don't have a stick, you can utilize a pencil and make short seekhs. Marginally wet your palms and continue squeezing the meat against the stick or pencil. 

3. Once the seekh is firm, delicately slide it out from the stick or pencil. 

4. Shallow sear the seekh kebabs in oil, till flawlessly done. 

5. Lay the seekh kebabs in a dish. Smolder the coal pieces over stove. 

6. Place the smoldered coals over the seekh kebabs. Drop in a teaspoon of ghee or elucidated margarine on the hot coals and cover quickly. This will bolt the charcoal smoke inside, giving your kebabs a coal flavor and smell. 


Your delectable seekh kebabs are currently prepared. Present with green or red chutney.