Indian Style Sheekh Kabab Recipe

Minced meat: The base of the kabab, you can use either lamb or beef.

Onion: Adds moisture and flavor to the kababs.

Garlic: Provides a pungent and aromatic taste.

Ginger: Adds a warm and spicy flavor.

Coriander: Fresh and chopped, it adds a burst of freshness.

Garam masala: A blend of spices that gives the kababs their unique flavor.

Cumin powder: Adds a warm, earthy flavor.

Coriander powder: Enhances the overall taste with a citrusy note.

Red chili powder: Provides heat and color.

Salt: Enhances all the flavors.

Oil: Used for basting to keep the kababs moist.

When shaping the meat mixture onto skewers, ensure your hands are slightly damp. This prevents the minced meat from sticking to your hands and allows you to form smooth, even kebabs. Additionally, pressing the meat firmly onto the skewers helps it adhere better and reduces the risk of the kebabs falling apart during grilling.

• minced meat (lamb or beef) - Substitute with minced chicken: Minced chicken is a leaner option and can absorb the spices well, making it a good alternative for those who prefer poultry.

• minced meat (lamb or beef) - Substitute with textured vegetable protein (TVP): For a vegetarian option, TVP can mimic the texture of minced meat and absorb flavors effectively.

• onion - Substitute with shallots: Shallots have a milder and slightly sweeter flavor compared to onions, which can add a subtle depth to the kababs.

• garlic - Substitute with garlic powder: If fresh garlic is unavailable, garlic powder can provide a similar flavor, though it may be slightly less pungent.

• ginger - Substitute with ground ginger: Ground ginger can be used in place of fresh ginger, though it will have a slightly different texture and a more concentrated flavor.

• fresh coriander - Substitute with dried coriander leaves: Dried coriander leaves can be used if fresh coriander is not available, though the flavor will be less vibrant.

• garam masala - Substitute with curry powder: Curry powder can provide a similar blend of spices, though the exact flavor profile will differ slightly.

• cumin powder - Substitute with caraway seeds: Caraway seeds have a similar earthy flavor to cumin and can be used as a substitute, though they should be ground before use.

• coriander powder - Substitute with ground caraway seeds: Ground caraway seeds can mimic the flavor of coriander powder, though they have a slightly different taste.

• red chili powder - Substitute with paprika: Paprika can provide a similar color and a milder heat compared to red chili powder.

• salt - Substitute with soy sauce: Soy sauce can add saltiness along with a depth of umami flavor, though it will also add moisture to the mixture.

• oil for basting - Substitute with ghee: Ghee can add a rich, buttery flavor to the kababs and is a traditional fat used in Indian cooking.

• Allow the sheekh kababs to cool completely before storing. This prevents condensation, which can make them soggy.
• Place the cooled kababs in an airtight container. If stacking, separate layers with parchment paper to avoid sticking.
• Store the container in the refrigerator if you plan to consume the kababs within 2-3 days.
• For longer storage, wrap each kabab individually in plastic wrap or aluminum foil. This helps maintain their shape and prevents freezer burn.
• Place the wrapped kababs in a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to reheat, thaw the kababs in the refrigerator overnight. This ensures even reheating and maintains texture.
• Reheat the kababs on a grill, in an oven, or on a stovetop. Preheat to medium heat and cook until heated through, basting with a little oil to keep them moist.
• Serve the reheated sheekh kababs with fresh mint chutney and lemon wedges for a burst of flavor.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover sheekh kababs on a baking sheet lined with parchment paper.
  3. Cover the kababs with aluminum foil to prevent them from drying out.
  4. Heat for about 10-15 minutes or until they are warmed through.
  5. Optionally, you can remove the foil in the last 2-3 minutes to let them crisp up slightly.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of oil to the skillet.
  3. Place the sheekh kababs in the skillet and cover with a lid.
  4. Cook for about 5-7 minutes, turning occasionally, until they are heated through and slightly crispy on the outside.

• Microwave Method:

  1. Place the sheekh kababs on a microwave-safe plate.
  2. Cover with a damp paper towel to keep them moist.
  3. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are heating evenly.
  4. Let them sit for a minute before serving to allow the heat to distribute evenly.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the sheekh kababs in the air fryer basket in a single layer.
  3. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. Check to see if they are heated through and have a slight crisp on the outside.

• Grill Method:

  1. Preheat your grill to medium heat.
  2. Place the sheekh kababs on the grill.
  3. Grill for about 5-7 minutes, turning occasionally, until they are heated through and have a nice char.
  4. Baste with a little oil if they start to dry out.

• Mixing bowl: A large bowl to combine and mix the minced meat with all the spices and ingredients.

• Knife: To finely chop the onion, garlic, and ginger.

• Cutting board: A surface to chop the onion, garlic, and ginger.

• Grill: To cook the skewers of meat to perfection.

• Skewers: To shape and hold the meat mixture while grilling.

• Basting brush: To apply oil to the kababs while they are grilling to keep them moist.

• Refrigerator: To chill the meat mixture and allow the flavors to meld.

• Measuring spoons: To measure out the spices and salt accurately.

• Tongs: To turn the skewers on the grill for even cooking.

• Serving platter: To present the cooked kababs with mint chutney and lemon wedges.

Prepare ingredients in advance: Chop the onion, garlic, and ginger ahead of time and store them in the fridge.

Use a food processor: Quickly mix the minced meat and spices using a food processor to save time.

Pre-soak skewers: If using wooden skewers, soak them in water while the meat marinates to prevent burning.

Batch grilling: Grill multiple skewers at once to reduce cooking time.

Preheat the grill: Ensure the grill is hot and ready to go before you start cooking to speed up the process.