Beef Seekh Kabab Recipe & History

History of Beef Seekh Kabab

Seekh Kababs originated in the royal kitchens of the Mughal Empire, a dynasty that ruled much of India from the 16th to the 19th century. The Mughals were known for their opulent feasts and their love for grilled and roasted meats, often influenced by Persian and Central Asian cooking techniques. The word "Seekh" in Urdu and Hindi refers to a skewer, and "Kabab" is derived from Arabic, meaning grilled or fried meat.

Initially, seekh kababs were made from lamb or mutton, but over time, variations with chicken, beef, and even vegetarian options developed. The Mughals perfected the art of slow grilling, using a mix of spices and fat to ensure tender, juicy kababs. Seekh kababs became a favorite not only in royal courts but also among common people, as they were quick to prepare and served at gatherings, weddings, and festivals.

Seekh Kababs are Popularly Eaten

• Pakistan: Beef Seekh Kababs are incredibly popular in Pakistan, especially in cities like Lahore, Karachi, and Peshawar. They are enjoyed as street food and during special events, often served with naan or paratha, and accompanied by chutneys. During Eid and other celebrations, they are a staple in many households.

• India: In India, Seekh Kababs (usually made with mutton, chicken, or beef) are a part of Mughlai cuisine, especially in cities like Delhi, Lucknow, and Hyderabad, where they are served as appetizers or main courses. Seekh kababs are often cooked on tandoor grills or barbecues.

• Bangladesh: In Bangladesh, beef is widely used for Seekh Kababs, and the dish is often part of iftar meals during Ramadan or served at weddings. They are grilled to perfection and enjoyed with rice or bread.

Today, Seekh Kababs have gained popularity across the globe, especially in the Middle East, Central Asia, and the Indian subcontinent, evolving into countless regional variations but retaining their signature smoky, spiced flavor.

Enjoy this classic Beef Seekh Kabab recipe, infused with history and tradition! 

Beef Seekh Kabab Recipe

Beef Seekh Kababs are minced meat skewers, seasoned with a blend of spices and grilled to perfection. This flavorful dish is widely enjoyed in South Asia, particularly in Pakistan, India, and Bangladesh. Originating from the royal kitchens of the Mughal Empire, seekh kababs are popular street food and a beloved item for family gatherings and festive occasions.

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Ingredients:

• 500g ground beef (minced)
• 1 onion (finely chopped)
• 1 tbsp ginger-garlic paste
• 2-3 green chilies (finely chopped)
• 2 tbsp fresh coriander leaves (finely chopped)
• 1 tbsp fresh mint leaves (optional, finely chopped)
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1/2 tsp garam masala powder
• 1 tsp red chili flakes
• 1/2 tsp turmeric powder
• 1 tsp black pepper powder
• Salt to taste
• 1 tbsp lemon juice
• 1 tbsp ghee or butter (for added moisture)
• 1 egg (for binding)
• 1-2 tbsp gram flour (besan) or breadcrumbs (optional, for binding)
• Wooden or metal skewers
• Ghee or oil (for grilling)

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Instructions:

Step 1: Prepare the Kabab Mixture

1. Mix the Ingredients:

   • In a large bowl, add the ground beef, finely chopped onion, ginger-garlic paste, green chilies, coriander leaves, mint leaves (optional), cumin powder, coriander powder, garam masala powder, red chili flakes, turmeric powder, black pepper powder, and salt.
   • Add lemon juice and ghee (or butter) to the mixture for moisture.

2. Bind the Mixture:

   • Add one egg and mix the ingredients thoroughly to bind the meat.
   • If the mixture feels too wet, add gram flour or breadcrumbs to help bind it. The consistency should be firm enough to hold together on the skewers.

3. Rest the Mixture:

   • Cover the bowl and refrigerate the mixture for at least 30 minutes to help the flavors meld and firm up the mixture.

Step 2: Shape and Grill the Kababs

1. Prepare the Skewers:

   • If using wooden skewers, soak them in water for 30 minutes to prevent burning. Metal skewers can be used directly.

2. Shape the Kababs:

   • Take a small portion of the beef mixture and shape it around the skewer. Press it tightly onto the skewer, forming long, thin sausage-like shapes. Ensure the kababs are evenly shaped for uniform cooking.

3. Grill the Kababs:

   • Preheat a grill, barbecue, or stovetop griddle over medium-high heat.
   • Brush the kababs with ghee or oil to prevent them from drying out during cooking.
   • Place the skewered kababs on the grill, rotating occasionally to ensure even cooking. Grill for about 10-12 minutes or until the kababs are cooked through and have a nice char on the outside.
   • If using an oven, preheat the oven to 200°C (400°F) and bake the kababs for about 15-20 minutes, turning them halfway through. You can also broil them for the last 2-3 minutes for a smoky flavor.

Step 3: Serve the Kababs

1. Garnish and Serve:
   • Once the kababs are cooked, serve them hot with fresh naan, paratha, or basmati rice.
   • Garnish with sliced onions, lemon wedges, and fresh coriander leaves.
   • Serve with mint chutney, yogurt dip, or a spicy tamarind sauce for extra flavor.

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