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Seekh Kebab - Minced Meat on Skewers - Kashmiri recipe

Told you, wait sometime, I will be putting up kashmiri recipes. See I kept my promise; another fantastic recipe from my mother in law (we call her mummy), and may I add, easy for making a very very important appetizer in Kashmir, and its popular in India, Pakistan, and Bangladesh. Its called seekh kebabs. Its basically, minced meat, mixed with some seasoning and spices, and put on skewers or as its called in indian language, seekh (like a thin stick).

This is an excellent appetizer, or a snack. We made these for a barbecue, with our kashmiri friends and relatives.

Ingredients:

Minced meat 3/4 kg (beef, lamb, goat, chicken)
less than a tsp salt,
1 1/2 tsp red chilli powder,
1 tsp garam masala, (my turkish friends could use their spice that they use for making dolma/saarma)
2 eggs
garlic paste, about 1 1/2 tsp

Method:

Mix all the ingredients listed above, and mash it for sometime. Then dipping your hand in water, make a ball of the mixture in your palm, and keeping the skewer in the other hand, pierce the mixture through the middle with the skewer.

Then curl your fingers and palm of your hand around the skewer, (dip your hand in water frequently) pat the mixture around the skewer, spreading it evenly on it.

Thats it.

We made a lot of these, kept them on a baking tray (they were hanging, not laying on the baking tray). We baked at 375 deg F for about 10 minutes.

(If you do not have an oven, then you could hold it on fire for a few minutes, frequently turning, so all sides get cooked.)

You could do this and keep it in refrigerator, or freeze them.

When its time to eat, then either pull them off the skewers and shallow fry in oil, or as we did, we barbecued them, for a smoked flavor! Yummmm

Now then, for your next barbecue, make seekh kebabs, and let me know how it turns out! Ok, good bye for now, and have as many barbecues as you can now, as its almost time for fall!

August 6th, 2007