Seekh Kebab | मटन सीख कबाब | Seekh Kabab Masala | easy no tandoor recipe | ChefRanveer
MUTTON SEEKH KEBAB | मटन सीख कबाब - Kebabs are one of the most refined foods that became an integral part of our cuisine. I can go on about the Kebab story, but for now, let's dive into some Seekh Kabab. And it's a no tandoor recipe!
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MUTTON SEEKH KABAB
Preparation time 10-15 minutes
Cooking time 25-30 minutes
Serve 2-4
Ingredients
For Marination
300 gms Mutton Kheema, with fat, मटन खीमा
Salt to taste
2 tbsp Ginger Garlic paste, अदरक लहसुन का पेस्ट
4 Green chillies (less spicy, chopped) हरी मिर्च
1 ½ tbsp Coriander leaves, chopped, धनिया पत्ता
1 tbsp fresh Mint leaves, chopped, पुदीना के पत्ता
¼ cup Processed cheese, grated, चीज
6-7 Cashewnut, chopped, काजू
4-5 Almonds, chopped, बादाम
½ tbsp Degi red chilli powder, देगी लाल मिर्च पाउडर
1 tsp Coriander powder, धनिया पाउडर
1 tsp Coriander seeds, roughly crushed, धनिया बीज
1 tsp Shahi jeera, शाहजीरा
3-4 Black cardamom, seeds, बड़ी इलायची के दाने
5-6 Black peppercorns, काली मिर्च के दाने
600 gms Mutton Kheema, मटन खीमा
2 Hard-Boiled eggs, grated, उबले हुए अंडे
For Smoke
Coal, कोयला
2-3 Cloves, लॉन्ग
1 tsp Ghee, घी
For Seekh Kabab Masala
1 ½ tbsp Oil, तेल
1 tsp Cumin seeds, जीरा
2 medium size Onion, slice, प्याज
1 tsp Coriander seeds, roughly crushed, धनिया बीज
½ tsp Turmeric powder, हल्दी पाउडर
1 tsp Coriander powder, धनिया पाउडर
A pinch of asafoetida, हींग
1 tsp Ginger Garlic paste, अदरक लहसुन का पेस्ट
1 heaped tsp Degi red chilli powder, देगी लाल मिर्च पाउडर
⅓ cup Tomato puree, टमाटर प्यूरी
Salt to taste, नमक स्वादअनुसार
2-4 Green chillies, chopped, हरी मिर्च
1 tbsp Coriander leaves, chopped, धनिया पत्ता
¼ cup Water, पानी
Salt to taste, नमक स्वादअनुसार
Other Ingredients
Oil for roasting
Ghee for basting
For Garnish
Onion, rings, प्याज
Fresh Mint leaves
Coriander sprig
Lemon wedges
Ginger, julienned
Process
For Marination
In a large bowl, add half mutton keema along with fat, salt to taste, ginger garlic paste, green chillies.
Add coriander leaves, mint leaves, processed cheese, cashewnut, almonds, degii red chili powder.
Now, add coriander powder, coriander seeds, shahi jeera,crushed black cardamom, black peppercorns and mix well.
Transfer it into a grinder jar and grind until smooth in texture.
Now, add remaining mutton keema, hard boiled eggs and mix everything well.
Now, place the smoked charcoal bowl in it and cover it for 4-5 minutes.
Remove the charcoal and refrigerate the kheema until completely cool.
For Smoke
Take a piece of coal and heat it up on high flame. Once it gets hot enough, place it in a steel bowl along with cloves and add a few drops of ghee in it.
For Seekh Kabab Masala
In a shallow pan, add oil once it's hot, add cumin seeds and let it splutter well.
Add onion, coarsely grind coriander seeds and saute it well until light golden in color.
Add turmeric powder, coriander powder, asafoetida and saute for 10-15 seconds nicely.
Now, add ginger garlic paste and saute, once ginger garlic paste cook well add degi red chili powder and saute for a while.
Add tomato puree and let it cook for a while, add salt to taste and saute nicely.
Add green chili, coriander leaves, mix well, add water and salt to taste.
Once masala is cooked well, switch off the flame and keep it aside for further use.
Add prepared seekh kebabs into masala, cover it with lid and toss well.
Garnish with green chutney, onion rings, ginger julienne, lemon wedge and mint sprig.
For Mutton Seekh Kebab
Firstly, apply water on both palms, make medium potato size balls, take ice cream stick place into the middle of the prepared ball and press slowly slowly top to bottom of the ball and make seekh kebab.
Keep in the fridge for a while.
Take grilled pan or sizzler plate on high flame, add oil once oil gets hot, place prepared seekh kebabs and roast until nice golden brown in color and cooked well from both the sides.
Once seekh kebabs cook well, switch off the flame and remove into plate.
Serve hot with rumali roti and mint chutney.
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PERFECT HOMEMADE Juicy Chicken Kebabs
JUICY Chicken Kebabs, are one of lifes greatest pleasures, which is why I'm going to show you how you can make them in ONLY 27 Minutes. These can be made in the home oven, and the result is JUICY, TENDER, FLAVORFUL Kebab, to rival anything from a restaurant. Best of all, these are super quick to make, and I'll give you the full technique so you can customise it yourself
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0:00 Episode Premise
0:20 The three kebab variables
2:26 Joojeh Kebab recipe
3:50 Saffron Rice recipe
4:40 Skewer grilling method
5:53 Generic Kebab Marinade
6:39 Turkish style chicken
7:27 Wire rack grilling method
8:32 Taste test & Outro
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Turkish Yoghurt dip and spiced bread:
My Favourite way of grilling Chicken:
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Each of these marinades is enough for 500g of Chicken Thigh or breast
Joojeh Kebab:
1 Medium Onion
1 Lime
20ml Lime Juice
2 Tbsp Olive Oil
2 Tbsp Yoghurt
1 Tsp Salt
1/2 Tsp Black Pepper
1/4 Tsp Turmeric
Pinch of saffron
Turkish Marinade:
1 Medium Onion
1/4 Cup Olive Oil
2 Tbsp Yoghurt
1 Tbsp Red Pepper Paste
1 Tbsp Tomato Puree
2 Garlic Cloves
1 Tsp Salt
1 Tsp Black Pepper
1/2 Tsp Cumin
Saffron Rice:
2 Cups Basmati Rice
2 Tbsp Oil
2 Tsp Salt
Pinch of Saffron
Garlic Sauce:
2 Tbsp Yoghurt
2 Tbsp Mayonnaise
1 Clove garlic
1/4 Tsp Mint
1/4 Tsp Oregano
1 Tbsp Lemon Juice
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Directions:
Joojeh Kebab marinade:
1- Grind your saffron with 1/4 Tsp salt until it turns into a powder
2- Add a couple tablespoons boiling water and dissolve the saffron powder
3- Add the Yoghurt, spices to a bowl, then zest and juice the lime, and add both to the bowl
4- Add the saffron water, oil, and the garlic (minced) then mix till smooth
5- Slice and add the onion as well as your prepared chicken. Mix thoroughly until well coated
6- Marinade for a minimum of 10 minutes, but at least 1h is recommended (for extra flavour) and up to 24h in the fridge
Turkish Marinade:
1- Blend your onion into a fine paste, then squeeze the liquid out of it
2- Add the onion juice, yoghurt, spices, pepper and tomato paste, garlic and oil to a bowl then mix thoroughly
3- Add the chicken to the bowl, and mix thoroughly
4- Marinade for a minimum of 10 minutes, but at least 1h is recommended (for extra flavour) and up to 24h in the fridge
To grill on skewers:
1- Remove excess marinade, then thread the meat onto skewers, folding it if necessary so it isn't dangling far from the skewer
2- Add enough pieces for a portion, and take care not to compress them
3- Suspend over a baking dish or oven tray, and place into your oven under the grill/broiler set to high
4- Cook for about 10-12 minutes until the first side is browned, rotate and place back in the oven
5- Cook for about 2-4 more minutes until the second side is browned (if your chicken is extra thick, you may need to cook this further)
To grill on a wire rack:
1- Place a wire rack over an oven tray and brush with vegetable oil
2- Lay the chicken on the wire rack in a single layer
3- Place under your grill/broiler set to high and cook for 8-10 minutes until browned
4- Remove and flip the pieces, cook for another 2-4 minutes until completely browned (extra time may be needed for thicker chicken)
To make the Saffron Rice:
1- Thoroughly wash your rice, then add to a pot with the Oil, fry for a few minutes
2- Add the salt and pour enough water to cover the rice by about 1 cm
3- Bring to a boil, and allow to boil with the lid on for 3-5 minutes, until the water dissappears
4- Turn the heat to low and steam for 20m. When the time is up, fluff with a fork
5- Grind your saffron as mentioned above, then add a cup of cooked rice to it. Mix until Golden
6- Mix saffron rice in, or serve ontop of white rice
Yogurt Sauce:
1- Microwave the garlic for 15-20 seconds
2- Add to a bowl with remaining ingredients and mix