Seekh Kebabs

These are made from lean minced that is put through the mincer twice. The meat must be lean to give the correct flavour and texture. Mincing twice enhances the binding together of the meat.
Preparation and cooking time: 30 minutes.

Seekh Kebabs
Serves four.
1 egg
1 tablespoon chopped onion
1 tablespoon chipped green capsicum
2 green chillies
2 teaspoon fresh ginger grated
3 cloves garlic
½ lb lean minced lamb, minced twice
1 teaspoon salt
1 teaspoon garam masala
pinch red chilli powder
1 tablespoon finely chopped green coriander
1 teaspoon red food colouring
Blend the egg, onion, capsicum, chillies, ginger, and garlic in an electric blender until smooth.
Pour into a bowl and add all the remaining ingredients and mix thoroughly.
Preheat oven to maximum temperature.
Divide mixture into eight equal parts, and using floured hands, form into sausage shapes about four inches in length.
Place these on a rack in shallow baking tray and cook near the top of the oven for about 10-12 minutes.
Serve sizzling if liked, with a green salad, lemon wedges, and yoghurt mint sauce .

One thought on “Seekh Kebabs”

  1. The real secret is the rice they use is day old and has been clihled to remove the moisture, so when the stir fry it with the veg, chicken and add the egg to it the whole thing does not clump up, I am a former chef, worked in Asia with Chinese/Thai and Japanese chefs, you can use any soya sauce you like, I use Mushroom soya sauce as it is darker and has a musty flavour, if you do not want to wait a whole day, then cook your rice, place it on a saran wrap line cookie sheet, place it in the freezer for 1-2 hours fork shift it a few times, then use for you fried rice dish, mot Chinese restaurant steam there rice to that makes it fluffier and not so soggy, plus the cook it by the bag a day so after a while the just remove the old rice and chill it for fired rice or make Congee a soup like dish served in the morning at dim sum.

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