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My Dad’s Seekh Kebab do Pyaaza

I love Kebabs! I imagine that when i am old, toothless, and living a yogini's life, I will still find myself sneaking in a Seekh Kebab or 2 into my diet! Unfortunately, I have not found Seekh Kebabs in the US that satisfy my soul the way Seekh Kebab's in India do. So, I went about making them at home!

In Kashmir, kebab's may be served as snack, with Kashmiri tea. You can enjoy them on their own as a snack, with Onion Chutney, or make my dad's Do Pyaaza version and enjoy with Roti!

Cuisine
Courses ,
Difficulty Advanced
Time
Prep Time: 30 mins Cook Time: 20 mins Total Time: 50 mins
Servings 4
Description

Seekh Kebab's with caramelized onions

Ingredients
    For the Kebab
  • 2 lb Ground Lamb
  • Salt (to taste)
  • 1 tsp Kashmiri Red Chili Powder
  • 1.5 tsp Fennel Powder
  • 1/2 tsp Ginger Powder
  • 1 tsp Black pepper
  • 2 Black Cardamom Pods (Crushed)
  • 1 tsp Ver Masala/ Garam Masala
  • 2 Eggs (lightly beaten)
    • For Papa's Do Pyaaza (Oniony twist)
  • 2 Medium Sized Red Onions (Sliced)
  • Salt (to taste)
  • 1 tsp Kashmiri Red Chili
  • 1 Black Cardamom
  • 3 Cloves (Laung)
  • 1 tsp Ver Masala/ Garam Masala/ Meat Masala
  • 1 Green Chillies (Chopped)
  • Cilantro for garnish (Chopped)
Instructions
    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. Seekh Kebab

    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.
    4. Add the Oniony Twist

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

  5. 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

  6. 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. 

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

Keywords: seekh kebab
Did you make this recipe?
Read it online: https://www.phursath.com/recipe/my-dads-seekh-kebab-do-pyaaza/
Phursath.com