Seekh Kabab Recipe by Mubashir Saddique - Village Food Secrets

Here’s an **Authentic Seekh Kabab Recipe** inspired by Mubashir Saddique's traditional cooking style, bringing rich, smoky flavors straight from the village. This recipe is perfect for those craving tender, juicy, and aromatic kababs.

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### **Ingredients**

#### For the Kabab Mixture:
- Beef mince (with 20–25% fat): 1 kg
- Onion: 2 large (finely chopped and squeezed to remove excess water)
- Green chilies: 6–8 (finely chopped)
- Garlic paste: 2 tbsp
- Ginger paste: 2 tbsp
- Fresh coriander leaves: ½ cup (finely chopped)
- Cumin seeds: 1 tbsp (roasted and crushed)
- Coriander seeds: 1 tbsp (roasted and crushed)
- Red chili flakes: 1½ tsp (adjust to taste)
- Black pepper powder: 1 tsp
- Garam masala powder: 1 tsp
- Salt: 2 tsp (adjust to taste)
- Lemon juice: 2 tbsp
- Gram flour (besan): 2–3 tbsp (lightly roasted)
- Egg: 1 (optional, for binding)

#### For Cooking:
- Oil or ghee: For basting/grilling
- Charcoal: For smoke infusion
- Skewers: Metal or wooden (soaked in water for 30 minutes if wooden)

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### **Instructions**

#### Step 1: Prepare the Kabab Mixture
1. In a large mixing bowl, combine the beef mince with the chopped onions, green chilies, and fresh coriander leaves.
2. Add garlic paste, ginger paste, and all the spices (cumin, coriander, red chili flakes, black pepper, garam masala, and salt).
3. Mix in the roasted gram flour and lemon juice. If the mixture feels too soft, add an egg or a little more gram flour to bind.
4. Knead the mixture thoroughly with your hands until everything is well combined. This step ensures the spices are evenly distributed and the mince holds its shape.
5. Cover the mixture and refrigerate for 1–2 hours to let the flavors develop.

#### Step 2: Shape the Seekh Kababs
1. Wet your hands with water or oil to prevent sticking.
2. Take a handful of the mince mixture and wrap it around a skewer, pressing and shaping it into a cylindrical kabab about 6–8 inches long.
3. Ensure the kabab is evenly thick and tightly packed to prevent it from falling apart during cooking.

#### Step 3: Cook the Seekh Kababs
1. **Grilling on Charcoal:**
- Heat a charcoal grill and place the skewers over the hot coals.
- Cook, turning occasionally, until the kababs are evenly browned and cooked through (about 10–15 minutes).
- Baste with oil or ghee using a brush for added flavor and moisture.
2. **Pan-Frying:**
- Heat a grill pan or flat pan, brush it with oil, and cook the kababs over medium heat, turning occasionally.
3. **Oven Cooking:**
- Preheat the oven to 200°C (400°F). Place the skewers on a wire rack with a tray underneath to catch drippings.
- Bake for 15–20 minutes, turning midway, and broil for the last 2–3 minutes for a charred effect.

#### Step 4: Infuse Smoky Flavor (Optional)
1. Heat a piece of charcoal until red-hot.
2. Place the cooked kababs in a dish, and set a small bowl or foil in the center.
3. Add a drop of oil or ghee to the hot charcoal and immediately cover the dish to trap the smoke. Let it sit for 5–10 minutes.

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### **Serving Suggestions**
- Serve hot with naan, paratha, or steamed rice.
- Pair with mint chutney, tamarind sauce, or yogurt raita.
- Add fresh salad (onions, cucumbers, and tomatoes) for a complete meal.

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### **Tips for Perfect Seekh Kababs**
1. **Fat Content:** Use mince with enough fat for juicy kababs.
2. **Binding:** Ensure the mixture is well-kneaded, and adjust gram flour or egg if the mixture is too soft.
3. **Charcoal Smoke:** This step adds authentic flavor and enhances the kababs’ aroma.
4. **Cook Evenly:** Don’t overcrowd the grill or pan; give each kabab space to cook properly.

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Enjoy the tender and flavorful **Seekh Kababs** with Mubashir Saddique's village-style charm! 😊 Let me know how they turn out!