Sheekh Kewab Series~I
Kawabs are one of the most delicious non-vegetarian tandoori item next to Tandoori Chicken. I heard and read at a site that the first kawabs were invented during the war times, when the animal was slaughtered, cut into pieces, and pierced by the only things they had along, sword (!) and they roasted it over fire. We in the modern world continue to do so, but in a more decent way, we have replaced swords with skewers. ‘Sheekh’ means a ‘skewer’, and ‘Sheekh Kawabs’ are the ‘Kawabs grilled/roasted on Skewers’.
Sheekh Kababs – Minced meat Kebabs
Kawabs are vegetables, or meat pieces or ground meat marinated with spices and wrapped around the skewers and grilled or roasted over fire, charcoal, or in oven. They are very easy to prepare too. Marinate them with the required ingredients, and later you just have to grill them. There is no long process to it. Kababs can be Vegetarian, Non-Vegetarian or both. They are a delicacy.
In this recipe I am using both minced chicken as well as minced lamb. The taste comes out very well. My Mother-In-Law usually prepares this type of kawabs. I learnt this procedure from her but modified it my way. An another version of Sheekh Kabab is posted here.
It is very important that after you wash the minced meat, the water from it has all been drained out completely, or else the shape doesnt come out very well. And while mixing the minced meat with the other ingredients, its important that you use your hands, and pulverise the mixture with your palm. You can marinate it for 2-6 hours in the refrigerator. Bring the whole marinated mixture to room temperature before you start grilling it.
Sheekh Kawabs – Minced meat Kebabs (I)
Ingredients:
Minced Chicken – 350 gms
Minced Lamb – 200 gms
Onions – 3, large, finely sliced
Dry Roasted Black Cumin powder – 3/4 tsp
Dry Roasted Sesame seeds powder – 3/4 tsp
Dry roasted Khus Khus powder – 3/4 tsp
Nigells seed/Kalaunji powder – 3/4 tsp
Dry Roasted Coriander seeds powder – 1 tsp
Dry Roasted Groundnut powder – 1 1/2 tbsp
Green chilli – 6, cut and grinded to paste
Garam Masala – 1 tsp
Raw papaya paste – 2 tbsp
Salt – 2 tsp
Red chilli powder – 1 tsp
Turmeric – 1/2 tsp
Eggs – 2, lightly beaten
Ginger Garlic Paste – 2 tsp
Cilantro/Kothmir – 1 tbsp, finely chopped
Plain Parsley leaves – 1 tbsp, finely chopped
Canola Oil – to baste the kababs, and to deep fry the onions.
Method:
1. Wash the meat and drain it well till all the water has been removed completely and the meat is dry. This is important or else the shape does not come out very well.
2. Fry the onions in oil oil they are crisp and brown in colour. Remove them once they are done from the oil onto a paper towel.
3. In a bowl, mix all the ingredients, with your hands till they nicely mixed. Knead the mixture till pulverized with your palms. Later wash your hands very well with an antiseptic soap. Let the mixture marinate for 2 to 6 hours.
4. Bring it to room temperature, and divide the mixture into 8 balls. Shape each one into a long cylinder.
5. Dip your skewer into oil and insert it into the cylinders just to make a big hole in each one. Remove the skewer and continue doing it with all the shaped cylinders.
6. Take a baking tray and line it with aluminium foil, place the holed cylinders on the tray and baste them with oil. Grill/Broil at low heat, 15 minutes, per side. Grill them till they are nicely done on both sides. (You can even grill them on a charcoal grill for the best smoked flavor).
Suggested Accompaniments: Enjoy the kawabs along with ‘Kaddu ka Dalcha’, or ‘Khatti Dal’ and ‘Baghara Chawal’ aka Zeera rice, or simply along with a chutney as a finger food.
Tip: Enjoy the leftover kawabs as delicious Pita pockets.
Luv,
Mona
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October 26th, 2007 at 1:45 pm
Mona, this would be a great entry for RCI Bihar!! Looks great. We made Kabab BBQ last weekend. Loved it. Thanks for this!:))
October 26th, 2007 at 4:56 pm
Your kababs sound sooo good! I have never had them made with minced meat before and your recipe sounds really good. I would love to have made these during the summer on an outdoor grill…I think this is a recipe to keep handy 🙂
October 26th, 2007 at 5:10 pm
Seekh kabab is my fav. Thx for the recipe.
October 26th, 2007 at 5:12 pm
Those kababs look great! My kababs are so simple with very little ingredients. With all those “dry roasted” additions, I bet this tasted heavenly. Have to try it sometime. 🙂
October 26th, 2007 at 7:53 pm
My kebabs always tend to stick to the skewer! Urs look perfect!!
October 26th, 2007 at 8:35 pm
Thy look delicious…wil sure giv it a try
October 26th, 2007 at 8:40 pm
They make for great party food too.
October 27th, 2007 at 12:59 pm
Yummy Kababs look delicious. I am going to try this
October 27th, 2007 at 4:56 pm
Mona, your Kababs r 2 good! Have added u to our blogroll
October 28th, 2007 at 2:58 pm
They look like great Kababs.
October 29th, 2007 at 12:18 am
Love the kababs!
October 29th, 2007 at 12:39 pm
Love your kebabs , Mona, excellent recipe though a little variant from mine….but changes are welcome and I will definetly give this a try!
October 29th, 2007 at 2:43 pm
thank you for your comment Mona.
I LOVE KABABS!
My mom can make some great ones too but i’ve never known her to use kalaunji powder and groundnut powder. The rest of the ingredients we use but i’m not sure of the quantities as I just add to my desired taste. We will definitely try them with kalunji and groundnut powder next time as we have both of them. I love kaunji. 😀
October 29th, 2007 at 2:51 pm
Oh wow! I can have them infinite times….. love the grilled color to it, I never mixed the chicken n meat, may be that will add more flavour, will try urs next time, bookmarked it!
October 30th, 2007 at 8:34 am
the kebabs r just too yummy!!!want to grab them nd gobble them uo right now from the pic!!!!irresistable
October 30th, 2007 at 11:09 am
Hi Mona,
Just a few questions…
What temp. if one is baking this in regular oven and does it matter if the kababs are placed in the middle rack or the lower in the oven. Inshallah, I am going to try your recipe as soon as I get halal meat / chicken.
Thanks for sharing 🙂
Aisha
Aisha, cover the baking tray with aluminium foil, and place the kawabs on it keeping some space between each of them, and keep this tray in the middle rack of your oven. Set the temp to 350°F and bake them for 15 minutes each side, till they are well done and browned on all sides.. ~Mona
October 30th, 2007 at 10:40 pm
hey mona , kababs look perfect !
October 31st, 2007 at 2:10 am
Wow Mona, so these are mixed kababs with both chicken and lamb mixed together? I don’t think I’ve had a combo like that, it must’ve tasted great! Love the look of it 🙂
October 31st, 2007 at 10:44 am
Hey Mona how are you/ I love sheekh kebabs yummy! Chicken and lamb too, I bet this was a real meaty treat. Great recipe your picture looks delicious. 🙂
October 31st, 2007 at 12:06 pm
Those kababs look just delish. I feel like eating some now!
October 31st, 2007 at 1:41 pm
Okay, those look delicious and I will definietly be putting them on my “To-Cook” list! Can’t wait to try them. Thanks!
November 1st, 2007 at 1:34 pm
Yum Mona. That looks amazing.
November 2nd, 2007 at 12:46 pm
Hi mona,
Those kababs look so goooooooooood. I recently got a recipe for chicken kababs from my SIL. But its good to mix chicken and lamb. Will try thm as soon as we move to our new place.
vimmi
November 2nd, 2007 at 2:11 pm
hi mona, our blog is “Two Sisters And Their Culinary Journey”. plz do visit
November 8th, 2007 at 10:47 am
Hi, Mona
Your kababs look delicious. Shall try them soon.
Ivy (from Group recipes)
November 14th, 2007 at 7:36 am
The kababs looks delish Mona.
November 27th, 2008 at 6:21 am
Dear Mona,
U r blog has become an addiction (at least for reading if not cooking!!!!!).Tried these kababs today and believe me they were a huge hit.Thanks to you.
U also have a great style of writing, keep it up and all the very best.
August 23rd, 2009 at 2:45 pm
Mona,
Hi! Do you mix the chicken and lamb meats together or make them separately?
Mh, for these Sheekh Kababs, I mix minced chicken and meat together along with other ingredients. ~Mona
December 19th, 2017 at 7:58 am
Thank you for this recipe. PLease may I ask if we can mane the sheikh kebab with just chicken mince? Is that possible.