My Dad’s Seekh Kebab do Pyaaza

Make the Seekh Kebab's

1. Mix together everything listed in the Seekh Kebab ingredient list by hand or in a stand mixer.  Keep in the fridge for 30 min or longer.

2. Oil the skewer. Spread the meat on the skewer, starting from the middle.

   
   Thick, flat, metal skewers are best for this process. Chilling the meat beforehand helps bind the meat to the skewers. Keep a bowl of ice cold water next to you while you spread the meat. Dipping your hands often in this water will prevent meat from sticking to your fingers.

3. You can cook the Kebab's one of many ways, 

   1. Cook on a grill/ over coals, till all sides are nicely browned. OR
   2. In an oven, bake on 475 F for 15 minutes, turning the skewer midway to ensure all sides are cooked/ browned. 
   Things to consider if you are baking this in the oven: 1. Individual equipment settings may vary and you may need to adjust settings to ensure that the Kebab's are cooked, browned from the outside, but not dry and overcooked. 2. I use a pan to hold the skewers in place, also ensuring that the juices collected create steam, which helps keep the kebab's moist. You may also add a cup of water to create steam.

Add the Oniony Twist

1. Cut cooked Sekh Kebab into an inch long pieces. Keep aside. 

2. Heat mustard oil in a sautè pan till it reaches smoking point. Lower heat and let it cool down. Add whole spices and stir till fragrant (about 30 seconds). Add sliced onions and sautè for 30 seconds. Remember to not over-fry so onions retain some crunch

3. Add salt and Kashmiri chili followed by a splash of water. Add the seekh kebab's, ver masala, and chopped green chilis and mix well.  Turn off heat. 

4. Garnish with chopped coriander. Serve as a snack or with roti.