Seekh kebabs are indigenous to Pakistan's northern half, extending into northern 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.
Besides 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 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, and the softer and moister the end result.
There are plenty of types of kebabs that can be described as the old traditional food of the Persians, Indians, Pakistanis, Afghanis, Turks, and the Middle East regions of the world. The kebab, commonly prepared and mainly considered a timeless street food, 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 define the 'type' of kebab it is. Kebabs can be made up of any kind of meat; chicken, vegetables, and even paneer or cottage cheese. While the meat kebab can be either minced or cut into pieces as a whole, the vegetable and paneer kebabs are generally cubed and threaded on skewers.
|One can only imagine the magical flavour of an outdoor bbq pit fueled with wonderful charcoal.|
Makes 50 kebabs
This particular kebab is named after the tool used for their preparation—the skewer or "seekh".
The length of the kebab can vary, this recipe is for fifty of about 18cm/ 7-inch long.
My published cookbooks are available for sale through myself and on Amazon.
The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022.
The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.
Photograph courtesy Yashaan Mavalvala and Jehangir Khan
Seekh kebabs ready for girls night tonight👠👠🎉Thank you Mavalvala for the recipe....😙
Only change was I baked them in the oven at 425 F Chaalo time to party☺☺