Allergens in Seekh Kebab: none of the ten listed below.
Ingredients
Quantities for 4.
- 600g, minced twice, with some fat Muttonlean mince gives a dry, crumbling kebab
- 1, grated and squeezed bone dry Onion
- 1 tbsp paste Ginger
- 1 tbsp paste Garlic
- 3, very finely chopped Green Chilli
- a large handful, chopped Coriander Leaves
- a handful, chopped Mintoptional
- 2 tbsp, roasted Besan
- 1.5 tsp Garam Masala
- 1 tsp Coriander Powder
- 1 tsp Cumin Powder
- 1 tsp, to finish Chaat Masalaoptional
- 3 tbsp, for basting Neutral Oil
- to taste Salt
Cookware
oven, tawa
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Water is the enemy. Squeeze the grated onion until it is genuinely dry, or the mince slides off the skewer.
- Chill the mix hard before shaping. Cold mince grips; warm mince sags.
Method
- Squeeze every drop from the grated onion, using a cloth if necessary.Genuinely dry. This is the step that decides whether the kebabs survive the grill.
- Knead the mince with the onion, ginger, garlic, chilli, herbs, roasted besan, ground spices and salt for 5 minutes until it turns sticky.Kneading develops the protein that binds it. Gentle mixing is not enough.
- Chill at least 1 hour.
- Take a handful, press it around a flat skewer, and work it along into a sausage about 2cm thick, pinching ridges as you go.
- Grill at high heat, 230C, turning every few minutes and basting with oil, for 12 minutes.
- Char the outside under the grill for 2 minutes, rest briefly, then dust with chaat masala and serve with onion and lemon.
Safe temperatures: Minced meat is done at 71°C / 160°F all the way through. Reheat leftovers to 74°C / 165°F. FoodSafety.gov
Storage
Best straight off the skewer. The raw mix keeps 24 hours refrigerated and freezes a month; cooked kebabs dry out on reheating.
Nutrition Medium estimate
One serving of Seekh Kebab (209 g) is about 314 calories, or 150 calories per 100 g.
High protein: 34 g a serving, 43% of the calories
| Per serving209 g | Per 100 g | |
|---|---|---|
| Calories | 314 kcal | 150 kcal |
| Protein | 33.7 g | 16 g |
| Carbohydrate | 10.7 g | 5 g |
| of which sugars | 2.3 g | 1 g |
| Fibre | 2.5 g | 1 g |
| Fat | 14.8 g | 7 g |
| of which saturated | 2.2 g | 1 g |
| of which unsaturated | 11.3 g | 5 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for chaat masala, garam masala, mutton. Estimated from raw ingredients using USDA FoodData Central.
More like this: Healthy Indian recipes · Gluten-free Indian recipes · Dairy-free Indian recipes · Punjabi recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.