Smoky & Succulent: Charcoal-Grilled Seekh Kebabs
Introduction
Charcoal-Grilled Seekh Kebabs are a delicious treat that is perfect for gatherings and outdoor parties. This recipe combines minced lamb or chicken with spices and herbs, delivering an irresistible smoky flavor. Grilling these kebabs over charcoal enhances their taste and gives them a wonderful char. Whether you are a cooking enthusiast or a beginner, this recipe will surely impress your family and friends.
Why Make This Recipe
There are plenty of reasons to make Smoky & Succulent Seekh Kebabs. First, they are bursting with flavor from a mix of spices that bring out the best in the meat. Second, this recipe is easy to follow and requires simple ingredients that you may already have in your kitchen. Lastly, grilling gives the kebabs a unique smoky taste that you can’t get from pan-frying. It’s a fun dish to prepare for a barbecue or to enjoy on any occasion.
How to Make Smoky & Succulent: Charcoal-Grilled Seekh Kebabs
Ingredients:
- 500g minced lamb or chicken
- 1 onion, finely chopped
- 2 green chilies, minced
- 1 tbsp ginger-garlic paste
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp garam masala
- 2 tbsp chopped coriander leaves
- Salt and pepper to taste
- 1 tbsp lemon juice
- Skewers (metal or soaked bamboo)
Directions:
- In a mixing bowl, combine all the ingredients.
- Mix and knead the meat well until smooth and well blended.
- Shape the mixture onto skewers in a cylindrical form.
- Grill over charcoal or on a griddle until fully cooked and slightly charred.
- Optional: For a smoky flavor, place hot coal in foil in the center of kebabs, drizzle with ghee, and cover for 2 minutes.
- Serve with mint chutney and onion salad.
How to Serve Smoky & Succulent: Charcoal-Grilled Seekh Kebabs
These kebabs are best served hot. You can place them on a platter alongside mint chutney for dipping and a fresh onion salad for a crunchy complement. They pair well with naan or rice, making for a complete meal.
How to Store Smoky & Succulent: Charcoal-Grilled Seekh Kebabs
If you have leftovers, you can store the cooked kebabs in an airtight container in the refrigerator. They will stay fresh for up to 3 days. To reheat, simply grill them again for a few minutes until warmed through and slightly crisp.
Tips to Make Smoky & Succulent: Charcoal-Grilled Seekh Kebabs
- To get a good texture, make sure to knead the meat mixture well.
- Soak bamboo skewers in water for at least 30 minutes before using to prevent burning.
- Adjust the amount of green chilies according to your spice preference.
Variation
You can experiment with different types of meat, such as beef or turkey. Additionally, you can add diced vegetables like bell peppers or zucchini to the meat mixture for a tasty twist.
FAQs
Q: Can I bake the kebabs instead of grilling?
A: Yes, you can bake the kebabs in an oven at 200°C (400°F) for about 20-25 minutes until cooked through, turning them halfway for even cooking.
Q: Can I use ground meat with added fillers?
A: While ground meat with fillers can be used, using pure minced meat will give better texture and flavor for kebabs.
Q: How do I know when the kebabs are cooked?
A: The kebabs are cooked when they are no longer pink in the center and have a golden-brown exterior. The internal temperature should reach at least 75°C (165°F) for safety.
Try this recipe for Smoky & Succulent Charcoal-Grilled Seekh Kebabs, and enjoy a tasty dish that’s full of flavor and easy to make!
