Don't let the seekh kebab mince marinate beyond 20 minutes, else onion and herbs will start releasing moisture. Watery mix = kebab breaking when you try to skewer it after marinating.

You can use ground beef (keema) too but you'll miss the thread (resha). If you are using ground beef then you can simply mash the mixture with a potato masher until it is uniform.These thin strips of beef are marinated with a meat tenderizer for absolute softness, yogurt, fried onions and a bold seasoning mix that adds spice and flavour and finished off with mustard oil which is an integral part of their flavouring. With Eid-ul-Adha (Bakra Eid) just around the corner this dish is the perfect addition to your Eid menu. Also, if you do not own a grill, you can fry or bake these kababs and smoke with coal to replicate the BBQ aroma. In restaurants, this malai tangdi kabab is served with green chutney and salads and lemon wedges. Though a sprinkle of lemon juice and a chaat masala make this kebab like heaven.

YourKabab masala powder is ready. Toast cumin, coriander seeds, and whole red chilies in a pan until the spices become fragrant. Make sure to use low heat for this process. Do not shallow fry or deep fry this kabab as they are light in texture and can break in oil while frying.

You can use the same recipe for making seekh kebabs with ground turkey as well. If you choose to use beef or lamb or goat or mutton keema, add 1 teaspoon of meat tenderizer or 1 tablespoon of f ine grated green papaya. Everything else remains the same. How To Make Seekh Kebab With time, kebab meat has found its way into world cuisine. These skewers of grilled meat were first popularized in Turkey by soldiers who cooked them over an open fire after hunting for game fresh from the forest. The name 'kebab' was in a Turkish text called 'Kyssa-i Yusuf' dated 1377 CE, making it the earliest written evidence of its use as an edible dish. The spice powders namely chaat masala and amchur powder can be adjusted as per your taste preferences.