Seekh Kebab Pakistani Punjabi Style Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">500g lamb mince (or beef mince with 20% fat)</li><li class="ingredients-single-item">1 medium onion, finely chopped</li><li class="ingredients-single-item">4 cloves garlic, minced</li><li class="ingredients-single-item">2 cm piece ginger, grated</li><li class="ingredients-single-item">2 green chilies, finely chopped</li><li class="ingredients-single-item">30g fresh coriander leaves, finely chopped</li><li class="ingredients-single-item">15g fresh mint leaves, finely chopped</li><li class="ingredients-single-item">2 tbsp gram flour (besan)</li><li class="ingredients-single-item">2 tsp cumin powder</li><li class="ingredients-single-item">2 tsp coriander powder</li><li class="ingredients-single-item">1 tsp garam masala</li><li class="ingredients-single-item">1 tsp red chili powder (adjust to taste)</li><li class="ingredients-single-item">½ tsp turmeric powder</li><li class="ingredients-single-item">1 tsp salt (adjust to taste)</li><li class="ingredients-single-item">1 egg, lightly beaten</li><li class="ingredients-single-item">2 tbsp oil, plus extra for brushing</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Food processor</li><li class="equipment-single-item">Metal skewers (or wooden skewers soaked in water)</li><li class="equipment-single-item">Baking tray with rack</li><li class="equipment-single-item">Meat thermometer</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 220°C (430°F) with the rack positioned in the upper third. Line a baking tray with foil and place a wire rack on top. Lightly oil the rack to prevent sticking.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Place the chopped onion in a clean kitchen towel and squeeze out excess moisture. This crucial step prevents your kebab mixture from becoming too wet, which would make shaping difficult.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a food processor, blend the squeezed onion, garlic, ginger, and green chilies to form a paste. Alternatively, you can finely mince these ingredients by hand for a more rustic texture.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a large mixing bowl, combine the minced meat, onion-garlic paste, chopped coriander, mint, gram flour, and all the spices. The gram flour acts as a binding agent while adding authentic flavor and absorbing excess moisture.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add the beaten egg and oil to the mixture. Using your hands, knead the mixture vigorously for 5-7 minutes until it becomes sticky and well-combined. This extended kneading develops the proteins in the meat, creating that signature seekh kebab texture.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or ideally 2 hours. This resting period allows the flavors to meld and makes the mixture easier to shape.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Remove the mixture from the refrigerator. With lightly oiled hands, take a portion of the mixture (about 80-90g) and shape it around a skewer, pressing firmly to form an even cylinder about 15cm long and 2.5cm thick. Smooth the surface with wet fingers to prevent cracking.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Place the prepared kebabs on the oiled wire rack, ensuring they don't touch each other. Brush them lightly with oil to help with browning and to prevent drying.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake in the preheated oven for 15 minutes, then flip the kebabs carefully and brush with a little more oil. Continue baking for another 10 minutes until they're browned and the internal temperature reaches 70°C (160°F) for lamb or 75°C (170°F) for beef.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>For an authentic charred finish, switch your oven to the grill/broil setting for the final 2-3 minutes, watching carefully to prevent burning. The kebabs should have a beautiful brown crust but remain juicy inside.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Let the kebabs rest for 5 minutes before gently removing from the skewers. This resting period allows the juices to redistribute throughout the meat, ensuring moist kebabs.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Serve hot with naan bread, mint chutney, sliced onions, and lemon wedges for an authentic Pakistani Punjabi experience. Enjoy!</li></ol>