Tandoori Seekh Kebabs

servings
24 kebabs
prep time
15 minutes
cook time
30 minutes
Tandoori Seekh Kebabs grilling over glowing red charcoal

Recipe Image

Ingredients

  • 1 large onion
  • 6 ml (1¼ teaspoons) salt
  • 120 ml (½ cup) packed fresh coriander leaves
  • 5 leaves of fresh mint
  • 2.5 ml (½ teaspoon) garam masala
  • 3 green chillies
  • 1.2 ml (¼ teaspoon) turmeric
  • 6 ml (1¼ teaspoon) red chili powder
  • .9 ml (1 teaspoon) cumin powder
  • 2.5 ml (½ teaspoon) tamarind paste
  • 2.5 ml (½ tespoon) jaggery or brown sugar
  • 7.3 ml (½ tablespoon) ghee or clarified butter
  • 22 ml (1½ tablespoons) cream
  • 59 ml (4 tablespoons) bread crumbs
  • 1 egg
  • 4.9 ml (1 generous teaspoon) garlic paste
  • 4.9 ml (1 teaspoon) ginger paste
  • 1 kg (2.2 pounds) ground meat

Preparation

  1. In a food processor blend all ingredients until smooth, adding a few ingredients at a time to ensure everything mixes well.

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

  3. Mix well and divide into 24 equal parts. Wet your hands and skewer it up. 

  4. To skewer, take a wooden spoon with a rounded handle. Prepare each kebab to wrap around the spoon, gently slide the kebab and place on a lined tray. Keep it chilled until ready to cook.

  5. To cook; make your griddle or skillet screaming hot. Add a spoon of canola oil/ghee. Place each kebab carefully, ensuring they do not touch each other. 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. Adding a few drops of water once browned, will allow the pan to deglaze and once covered, help keep the kebabs soft and moist. Cook for another 3 minutes. Do not overcook, as they will get dry and hard.

  6. If desired, serve with warm naan, a salad made up of sliced onions, tomato and a date, tamarind chutney, green chutney and a squeeze of lemon.

Tips

Note: Chilling the kebab mixture before trying to skewer it helps it stick easier. Keep it as thin as possible. 

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