My first memory of these divine kebabs date back to a rickety biryani stall at the market near my house, while growing up. “Miyaan Pasha Kebab Center” it was called. For 20 Rs, you got a silver paper-plate full of steaming mutton biryani and three pieces of these seekh kebabs, which the guy removed from the flaming hot grill before you just before packing it. My sister and I used to beg my mum to let us have Miyaan Pasha’s food for dinner at least once a week.
I made these kebabs for the first time a few years ago by searching and compiling different recipes off the internet. As I took the first bite, it was like remembering my whole childhood in that one moment.
These kebabs are delicious, succulent, moist and full of flavor. The trick is to not use too many ingredients/spices in the mix that they overcome the flavor of the prime ingredient. Delicate mix of spices should be just about enough to enhance the already rich flavor of the meat. Give this recipe a go and enjoy!
Ingredients-
Beef mince- 300 grms
1 large Grated onion (u need to squeeze out the water)
Some chopped coriander leaves
1 tbsn Ginger garlic paste
1 spoon Red chilly powder
1 spoon coriander pwdr
A pinch of garam masala
Salt to taste
Mango powder
Two tablespoon of ghee or melted butter.
Method-
-Preheat your oven.
-Put all the ingredients in a large bowl and knead it together like a dough. Do not overknead just till everything is uniformly mixed well.
-Assemble mince on skewers and put veggies of your choice like capsicum or onion pieces on each end. I also coated the capsicum pieces with a paste made of some dry spices and little olive oil but that is totally optional.
-Bake at 200 degrees for around 30 minutes, turning once in between. Serve with salad of your choice. I had a corn cob in the fridge so I tossed it in as well coating it with the pasteΒ I had prepared for capsicums and onions.
-Garnish with coriander, lemon and onion rings. Serve hot!
