Palak Seekh Kababs Recipe

Cooking Directions

• STEP 1.Wash and blanch the spinach leaves. Squeeze out the excess water and finely chop them.
• STEP 2.In a mixing bowl, combine the minced meat, chopped spinach, ginger-garlic paste, green chilies, coriander powder, cumin powder, garam masala, salt, and breadcrumbs.
• STEP 3.Mix well until all the ingredients are evenly combined. Divide the mixture into equal portions and shape them into seekh kababs.
• STEP 4.Heat a grill or a non-stick pan and brush it with oil. Cook the kababs on medium heat until they are golden brown and cooked through, turning them occasionally.
• STEP 5.Serve the Palak Seekh Kababs hot with mint chutney and enjoy!

Cooking Tips

• Make sure to squeeze out the excess water from the blanched spinach to prevent the kababs from becoming too moist.
• You can adjust the spiciness of the kababs by adding more or fewer green chilies according to your preference.
• If you don't have a grill, you can also cook the kababs in the oven or on a stovetop using a non-stick pan.
• To make the kababs more flavorful, you can marinate the minced meat with the spices for a few hours before shaping them into kababs.

Storage and Serving

• Palak Seekh Kababs are best served hot and fresh.
• If you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days.
• To reheat the kababs, you can either microwave them or heat them in a pan until they are heated through.
• Serve the reheated kababs with mint chutney or use them as a filling in wraps or sandwiches.