When a Pakistani friend of mine in college introduced me to the little packets of pre-blended seekh kebab spices at our local Indian market, it was something of a revelation. Oh, this is what a balanced spice blend tastes like. These days, though, I like to up the ante and cook seekh kebabs up from scratch, using a homemade mixture of spices.
Seekh Kebab - Though originally a Pakistani dish, the Seekh kebab is equally as popular and common in India. A Seekh Kebab is essentially a spiced mince meat kebab which it threaded on metal skewers and placed in a tandoor to cook. There are hundreds of variants of this recipe so here's one personally like but the ingredients can be tweaked to suit your taste. It can be made using anything from Mince Lamb, mutton(goat), beef or even chicken, though the most popular are lamb and beef seekhs.
Who says seekh kebabs can't be vegetarian? Vegetarians can enjoy a delicious version of veg-seekh kebabs. Grill on coal fire gives it the authentic seekh kebab touch. Ingredients: 250 gms french beans, chopped 250 gms carrots, chopped 150 gms paneer, crumbled 2 boiled potatoes, mashed 2 gms besan (gram flour/chickpeas) 1 teaspoon garam masala powder…
Paneer Seekh Kebab is made from paneer, cornflour and spices