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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Spicy Beef Kebabs with Rice Pilaf
Print this recipe here:
Ingredients
The Pickled Onion Recipe here
The Tzatziki Recipe here
For the Kebabs:
2 pounds (900g) ground beef or lamb
2 small onions, peeled and quartered
1 small bunch of cilantro or parsley, washed and dried
4 garlic cloves
1 heaping teaspoon ground cumin
1 heaping teaspoon ground coriander
2 teaspoons salt, or to taste
2 serrano chillies
4 tablespoons olive oil
For the Rice Pilaf:
1/4 cup olive oil
4-5 scallions, thinly sliced
1 (16 oz/440g) can of chickpeas, drained
2 garlic cloves, grated or a teaspoon of granulated garlic powder
2 cups Basmati rice
2 cups water or broth
2 teaspoons salt
freshly cracked black pepper to taste
1/4 cup fresh lemon juice
Instructions
Make the Kebabs:
Place the ground beef in a large mixing bowl. Season with salt, cumin, and coriander.
In a food processor that has been fitted with the blade attachment add one of the quartered onions and pulse until very finely chopped. Be careful to not turn it into a puree. Transfer the chopped onion to a strainer and season with a pinch of salt. This will help draw out the liquid.
Chop the other onion and add to the strainer. After about 10 minutes, discard the liquid and add the onions to the beef mixture.
Add the garlic cloves to the food processor and pulse until minced. Add the serrano chillies and pulse until very finely chopped. Transfer the mixture to the mixing bowl.
Add the cilantro leaves along with the delicate stems to the food processor and pulse until very finely chopped. Add to the beef mixture.
Add the olive oil as well and knead until everything is evenly incorporated. It is best to do this with kitchen gloves. At this point the beef mixture can be covered with plastic wrap and refrigerated for 3-4 hours or overnight for maximum flavor.
Form the kebabs: Measure 3 oz (85g) of the meat mixture and form them into balls. Roll them into round patties or into approximately 6-inch long kebabs. Place them on a baking tray lined with parchment paper.
Freezer Instructions: At this point the kebabs can be wrapped with plastic wrap and stored in the freezer for up to 2 months. Thaw in the refrigerator and then grill, pan-fry, or cook in the air fryer.
Cook the Kebabs:
My favorite way to cook the kebabs is in a cast-iron skillet, pan-fried. Place a cast-iron skillet over medium-high heat and add a layer of olive oil. Once the oil is nice and hot, add 5-6 kebabs to the pan and cook them approximately 3 minutes per side. Transfer the kebabs to a tray that has been lined with paper towels to absorb any excess oil.
In the air-fryer: Preheat teh air fryer to 400 °F. Brush the kebabs with olive oil and cook them 4 minutes per side. serve.
Grill them in a barbecue grill: brush the kebabs with olive oil and grill 2-3 minutes per side.
Make the Rice Pilaf:
Rinse the rice 3-4 times with cold water to get rid of any dirt or excess starch. Soak in cold water for 10-15 minutes.
Add the olive oil and scallions to a pot and cook over medium heat for 3-4 minutes or until soft. Add the garlic and warm through.
Add the chickpeas and season with a pinch of salt and pepper.
Drain the water from the rice and add the rice to the pot along with 2 cups of water, lemon juice, and 2 teaspoons of salt.
Mix everything together and bring to a boil. Cover the pot with the lid and reduce the heat to low. Cook for 15 minutes.
Fluff the rice and serve.
Music Used:
Greek Sun Time (With Intro)
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By: tonyanthony
Its All Greek
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By: LowNotes