Tuesday, April 16, 2013

Shami Kebabs/ Seekh Kebabs

I think kebabs are really fun to make and eat.  These kebabs are easy because they use ground meat and super flavorful since they are spiced up with fresh, dried and roasted spices.  You would think they take a long time to make, but once you get your game plan set up and your ingredients together, it's pretty easy.  Then all it takes is some time in the oven or on a griddle and you're on your way to eating something wonderful.  We served it with a cucumber raita, rice and naan for a fun Sunday lunch.  You can also make smaller versions of these for a a very special appetizer.

Note:  A viewer advised these may also be called Seekh Kebabs.  To tell you the truth I came up with this recipe and then I had to find the kebab I made and I saw Shami before Seekh.  Since these are my version of the recipe.... I will let you decided what they should be called. :)

Roasting Spices:
In a pan dry roast the following spices:
1-2 tsp coriander seeds
2-3 dry chilies broken (or to taste)
1 tsp black peppercorns

Roast until fragrant (careful not to burn).  Then transfer into another dish  and let the spices cool down.  Once cool grind in a spice grinder to a fine powder.  Combine with the other dry spices below.

Dry spices:
1 tsp mango powder
1-2 tsp garam masala,
1 tsp ground paprika
salt to taste.  
Note: If mango powder is not available to you, substitute some lime juice (about half a lime)

1 large onion sliced and caramelized
1Tbs of garlic grated
1Tbs of ginger grated
1-2 serrano chilies finely minced    
2-3 Tbs finely minced mint leaves
2-3 Tbs finely minced parsley
Note: You can omit the caramelized onion if you wish and use a finely minced red onion.  I have done both.

2lbs of ground lean meat
1 egg beaten
1/4 cup chickpea flour or bread crumbs.

Note: I used a combo of ground chicken and pork.  You can try turkey, beef, lamb etc...

Mix all the ingredients together and allow meat to marinate in fridge for 30 minutes or more.    Once meat is marinated added 1/4 cup finely chopped mint leaves.  Then take a small amount of the meat mixture and fry it to see if there was enough seasoning before making the kebabs.

Form the Kebabs around a wooden skewer.  I soaked my skewers in water for 1 hour prior to baking.  Broil for 5 minutes on each side turning once.  You can also pan fry them on a griddle until cooked all the way around.    Enjoy.

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