I honestly have to admit when I make seikh kabab for that matter is that it doesn’t stay long so I had to hurry up and capture this picture before they end up in our stomachs and really it did not take long before they were history. Mr. Riaz loves these kababs very much and it is his favorite food.
Pre heat oven to 375F or 190C Alternatively they can also be cooked in a broiler or even on a grill. For us Muslims it is advisable to cover the broiler pan itself because you do not know who lived in the apartment or used the broiler of the stove before you. Before you wrap alminum foil over it be sure it is washed first with hot soapy water before using.
If grilling outdoors be sure you prep your grill first before placing the food on it. If using a charcol grill, be sure you let the flames die down some and the coals turn bright red before placing the kababs on the grill. If baking place aluminum foil over a baking sheet like I did for very fast and easy cleanup.
Before putting any masala on the keema (mince) itself ; by the way that is 1 kg or 1 lb of minced meat of goat, lamb, chicken, beef, veal and turkey. Place the keema in to a sive and rince before using it then place it in a small mixing bowl.
Grind in mortar and pestle 2 each of kabab chini, cloves, either 1 Kashmiri chili or 1 round red chili, 1 pinch each of black peppercorns, fenugreek seeds, coriander seeds, caraway seeds, cumin seeds, black cumin seeds, mustard seeds which gets ground in to a coarse powder. Add this to the meat with 1 pinch each of paprika, red chili powder, turmeric, kasoori methi, mint, pink salt and mix with your hands.
In a food prosessor add 1 green chili, 1 small onion or shallot, 1 pinch of cilantro and fresh mint if using, 2 cloves of garlic, 1 small piece of ginger washed and peeled and turn on to high until everything is all minced finely. Add this to keema mixture with either 2 handfuls of besan or rice flour and mix well with hands.
I suggest to go wash your hands so they be nice and clean. A good way to get someone sick is through food so handwashing is an absolute must. I wash my hands before I even touch food. Also if you are using dried fresh mint which I wash and store in my freezer so it doesn’t go bad. I do this with fresh herbs and it would keep in the freezer too.
After you have mixed the masala in to the keema itself then take some plastic wrap and place it in the fridge for at least 15 to 30 minutes. Place them on the seikh (skewers) and if you are going to bake grill or even broil the timing is about the same between 10 to 15 minutes or until done.
P.S. I want to include I had purchased this thingamajiggy from Amazon. Actually it is a skewer stand and it is highly compatible for multi functional cookers such as Instant Pot Duo Crisp and Ninja Foodie.
However place the keema mixture around these too. Select broil and time for 10 minutes.
Actually I placed a sheet of aluminum foil at the bottom then set the skewer stand on top before making these kababs and they turned out delicious.
Enjoy hot with your choice of chutney raita or even kachaloo pera and chapati.
