Pakistani Seekh Kebabs That Melt in Your Mouth

Pakistani Seekh Kebabs That Melt in Your Mouth 

  Ingredients:  

  For the Kebab Mixture:  

·        500g mutton ground (a bit of fat added for juiciness, ground finely)

·        1 medium onion, finely grated with excess water removed

·        2 tbsp ginger-garlic paste

·        2 green chilies, chopped (optional, to taste)

·        2 tbsp chopped coriander leaves

·        1 tbsp chopped mint leaves

·        1 tsp red chili powder

·        1 tsp roasted cumin powder

·        1 tsp coriander powder

·        ½ tsp garam masala

·        1 tsp chaat masala (optional for a tangy flavor)

Salt, to taste

  ·        1 tbsp lemon juice

  ·        1 tbsp oil or melted ghee (for blending)

  ·        1 egg (optional  as a binder)

  ·        2 tbsp roasted lightly gram flour (besan) used as a binder

  For Grilling:  

 ·        Metal or soaked bamboo skewers

 ·        Ghee or oil for basting

  Instructions:  

  1.Prepare the Mixture:  

·        Place all kebab ingredients in a large bowl.

·        Mix with fingers well for 5–7 minutes until sticky and holds together. (This is to help in shaping and texture.)

·        Chill covered for a minimum of 1 hour (overnight) to allow flavors to develop and the mixture to firm.

  2. Prepare the Kebabs:  

  ·        Wet hands. Take some amount of the mixture and press down evenly onto a skewer to a long, cylindrical shape (a sausage    like one).

  ·        Repeat the above with the rest of the meat.

   3. Grilling:  

·        Put grill or BBQ hot on a medium    high heat.

·        Grease lightly over grates, or grill on tinfoil to prevent sticking.

·        Grill kebabs on grill and cook 8–10 minutes, turning every now and then.

·        Brush on oil or ghee to impart a smoky rich flavor and also in an attempt to remain juicy.

·        The kebabs should nicely caramelize brown outside and cook through in a good way.

  Alternative (Stovetop):

·        Grill over cast    iron skillet or grill pan on medium heat, turning in order to have both sides golden brown evenly.

  4. Serve:  

·        Sprinkle lemon juice and chaat masala over it when serving.

·        Serve with green chutney, onions, chopped, naan or paratha, and a yogurt raita on the side.

 Tips:  

If kebabs are falling off on the skewer, use more gram flour or refrigerate for longForadded smokiness, put a hot coal in a small bowl in the center of the meat mixture, top it with ghee, and cover it for 5 minutes.