Niloufer's Kitchen: Seekh Kebab

Seekh Kebabs

This particular kebab is named after the tool used for their preparation -the skewer or 'seekh'.

Prepared from finely ground beef, (with some fat to keep the moisture) the seekh kebabs are a native of the Northern half of Pakistan extending into the North of India as well. Originally the meat was ground on a stone, with another stone, much like the mortar and pestle or a Masala No Pathar (spice-stone) until it was completely macerated to a fine pulp, using water, ghee or butter, milk or cream to help it along so the final product is soft. Once cooked it should almost melt in the mouth in-spite of it being a meat dish.

Beside the method of preparing the meat, the result is just as dependent on the cooking method. Tandoors and open fires are the best options, while the aromas of the coal enhance the taste, the high temperature and quick cooking time timing help caramelise the outside of the kebabs to perfection.

The metal skewer itself emits enough heat within the kebab to cook the meat, while keeping it soft and pinkish. The blazing heat from the outside is meant to crisp and caramelise just the outer kebab forming almost a "skin" to keep the kebab together. The true art of a good seekh kebab is how well one manages to skewer it on the seekh; the thinner you can keep the kebab the faster it will cook, the softer and moister the end result.

There are plenty of types of Kebabs that can be described as old traditional food of the Persians, Indian, Pakistanis, Afghanis, Turks and the Middle East regions of the world. A commonly prepared and mainly considered a timeless street food, the kebab continues to be just as popular to date. From food trucks to cafes, fine dining and hotel restaurants, everyone seems to have it on their menu. The choice of herbs and spices as well as the shape and size mainly defines the 'type' of kebab it is. Kebabs can be made up of any kind of meat, chicken, vegetables and even paneer/cottage cheese. While the meat kebab can be either minced or in pieces as a whole, the vegetable and paneer kebabs are generally cubed and threaded on skewers.

Masala No Pathar paneer~cottage cheese

One can only imagine the magical flavour of an outdoor bbq pit fueled with wonderful charcoal.
Simply delectable.

Dressing it up to serve as "Fine Dining"?

Makes 50 kebabs

In a food processor blend until smooth

2 large onions

2 1/2 tsp salt

1 packed cup fresh corriander leaves

10 leaves of fresh mint

Now add until a smooth pulp

1 generous tsp of garam masala

6 green chillies

1/2 tsp turmeric

2 1/2 tsp red chillie powder

2 tsp cumin powder

1 tsp tamarind paste

1 tsp jaggery

1 tbsp ghee or clarified butter

3 tbsp cream

8 tbsp bread crumbs

2 eggs

2 generous tsp garlic paste

2 tsp ginger paste

2 kg /4.4lb Mince meat

Remove to a working bowl and refrigerate for a few hours until chilled.

Mix it well and divide into 50 equal parts. Wet your hands and skewer it up.

Taking a wooden spoon with a rounded drum stick like handle, working around the 'stick' can be your skewer. Preparing one at a time, remove to place on to a tray lined with parchment. Keep it chilled until ready to cook.

To start off make your griddle or skillet screaming hot. Add a spoon of canola oil/ghee. Place each kebab carefully ensuring they are not touching the next one. Cook it on a high flame. Turn it after a minute being very gentle. It will cook very quickly. After both sides are nicely browned, cover and lower heat. Cook for another 3 minutes. Eat with warm naan, a fresh salad made up of sliced onions tomato and a date and tamarind chutney, green coconut chutney and a squeeze of lemon. Do not overcook as they will get harder by the minute.

Tips

The length of the kebab can vary, this recipe is for fifty of about 7 inch/18cm long.

Chill the kebab mixture before trying to skewer it. This helps it stick easier.

Keep it as thin as possible; the thinner they are, the faster they will cook, leaving the meat moist and deliciously soft ~ 'moo-ly-em' is the word which describes it best!

If you have skewers you can leave the kebabs on to chill and use later on a grill or bbq.

Use the fresh coriander with the young soft stalks which are flavourful.

Using medium to lean mince generally is the best. How ever using completely lean mince can make the kebabs dry especially if you use it in a hot tandoor or bbq grill.

The end result; caramelised from the outside and creamy-soft from the inside.

Read my cookbook The Art of Parsi Cooking; reviving an ancient cuisine for the history, origins and more on Parsi Food.

Photograph courtesy Yashaan Mavalvala and Jehangir Khan

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