Melt in the mouth Seekh Kebabs

Grilled and charred to perfection

These melt in the mouth Kebabs are a family favorite and have a legacy of their own. A ‘must have’ on every wedding menu and family feast. I learnt this recipe from our Bawarchi (family chef) Late Ustad Sami. His son, Naseem continues to be a torch bearer to his father. Here is the recipe that I have had great success with each time I tried it:

Mutton/Lamb Seekh Kebab (Sami & Naseem Style)
1. 1kg mutton/lamb mince (double ground)
2. 2 tbsp ginger paste
3. 1.5 tsp black pepper powder
4. 250 gm onions browned and crushed
5. 50 gm khoya (optional)
6. 100 gm clotted cream
7. 1 tsp cumin powder
8. 1 tsp garam masala powder
9. A few drops of raw papaya milk (bruise the skin to get a sticky white substance) or any other meat tenderizer
10. 2 tbsp roasted gram flour
11. Salt to taste
12. Desi ghee or butter (enough and more)

Mix everything well with your hands and knead like a soft dough. When the mince looks smooth, add a little oil and knead some more. Keep aside for 30 minutes. Take a fistful of mince and skewer it, shaping it like a seekh kebab. Grill on coal. Keep rotating the skewers every 45 seconds and keep brushing the kebabs gently with ghee or butter. Once cooked well and charred serve with onion rings and roomali roti/pita bread.

Note: I am still on a quest to nail the secret ingredient(s) used by Sami and Naseem over decades πŸ˜‰ Somethings are trade secrets and best left in the safe confines of the hearts and minds of Bawarchiis. This is the closest I could get to the taste, flavor and texture of seekh kebabs made by these maestros. On my next visit home; I’ll introduce them to all of you through a video and we can all learn through a rustic master class of sorts. Gosh!!! Am I excited or am I excited πŸ™‚

4 Comments Add yours

  1. Ritu says:

    Nice recipe


    1. Thanks Ritu 😊


  2. I also noticed a fish smell while using butter instead it ghee, which may not go down well with some people.

    Liked by 1 person

  3. Ghee is always a better bet. Butter has a high water content and if not used correctly can lend a gamey smell.


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