Jeff ‘s Seekh Kebab & Rita

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There are many recipes for kebabs, this one I learnt from some Pakistani friends. I’ve also added my own tweaks to the original.

Ingredients For Kebab

  • NOTE: An electric grinder can be used if you do not have a pestle & mortar.
  • 1 lb beef , minced. Also works with Chicken, Turkey, Pork and of course Lamb.
  • 1 medium onion, finely chopped
  • 2 tsp ginger and garlic paste or 1 clove of garlic and 1″ fresh ginger , crush them into a paste using pestle & mortar
  • ¼ cup mint, finely chopped
  • ¼ cup coriander, finely chopped
  • 2 tbsp ghee or butter, melted to liquid. Ghee is a purified butter and gives a nicer taste than butter.
  • 1 green chilli (grind into paste using pestle & mortar)
  • 1 tsp coriander powder
  • ¾ tsp cumin powder
  • ¾ tsp cayenne pepper – you can add more if you like it spicy
  • 1 tsp salt
  • 1/2 small green chilli, modify to your taste

Ingredients For Rita

  • 1 cup yogurt (I use a low or 0 fat version which is fine)
  • 1 hand fresh mint
  • 1 hand fresh coriander leaf which is about 1 – 1/12 tsp of dried coriander leaf.
  • Optional some cucumber about 2″ or so can be mixed in with yogurt.

Instructions for Kebab

  1. Preheat your Grill to 450 degrees F / 230 C , which is max for most domestic devices. I prefer to use a BBQ which gives a nice open fire taste. A type of BBQ is used in most restaurants. Often these are known as Tandoor ovens.
  2. Into your meat, add coriander , cumin , cayenne pepper, salt along with the onion, ginger and garlic paste, mint, green chilli and melted butter. Be sure to squeeze the onions in your hands to drain its juice otherwise there will too much moisture in your meat and they won’t stick to the skewer.
  3. Mix with hand until everything is incorporated but don’t overwork it.Cover with foil and let marinate in refrigerator for at least an hour preferably longer, I normally make the day before I want to use.
  4. To make the kebabs, check the oven / BBQ is up to temp.
  5. Scoop out a big ball of the meat mixture and pierce it through the skewer. Working quickly but gently, spread the meat on the skewer with your hands. Note: if the meat mixture is too moist and doesn’t stick to the skewer, add a few teaspoons of gram flour (besan). The flour will dry out the moisture.If your feeling arty, press you middle finger in a diagonal angle down the meat skewer to make the signature grooves on the kebab.
  6. To cook the kebabs in the oven place on a rack in the upper third of the oven in a roasting tin that has a grill on it.
    If you find that your kebabs are getting dry, I don’t think you will need to add oil because unlike the heat from an outdoor grill, the oven keeps the kebabs cooking in its own juices.

    To cook in the BBQ place the skewers on the hottest part.
    If you find that your kebabs are getting dry, brush oil as needed.
  7. TOP TIP: IF you are using wooden skewers, soak them in water for a few hours before use. It helps to prevent / reduce burning during cooking.
    NOTE: Cooking times are very different between wooden and metal skewers. Metal cook much faster. Grill kebabs in oven for 20-25 minutes or BBQ about 10 – 15 mins, rotating as needed to brown the kebabs all around.
  8. Once cooked, slide of the kebabs onto a plate and serve with rita, pitta, naan bread or salad.This makes 6 really big kebabs.

Instructions For Rita

  1. While kebab is marinating, make yogurt rita.
  2. Grind 2 tbsp each of mint and coriander along with the green chilli with a pestle & mortar – you can use an electric grinder if you wish.
  3. If needed add a touch of water to make a paste.
  4. Pour this paste into the yogurt. I also like to add diced cucumber.
  5. Add water to get the desired consistency.
  6. Season with salt and keep aside.

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