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Once in your lifetime, you must have craved succulent seekh kababs, which are a most popular appetisers in India as well as Pakistan. Crafted with minced meat and blended with aromatic spices, this dish is often ordered when you visit a restaurant. However, seekh kebabs can be made at home, even though you may not have an industrial tandoor.
Making seekh kababs at home allows you to customise ingredients and flavours according to your references. Besides, they can be made healthy by incorporating different methods and ingredients used in cooking. Seekh kababs at restaurants are often laden with excessive fat or oil, which can be used in control, especially for those who are undergoing a weight loss journey, when making them at home. Here are six tips to make a healthy and perfect seekh kabab at home. Take a look:
- Choose Lean Meat
When making healthy seekh kabab, choose lean cuts of meat like chicken breasts, turkey, or lamb loin. This is because lean meats contain less fat and calories as compared to the fattier cuts. This makes a better choice for those who are on a diet and are watching their calorie intake or aiming to reduce their consumption of saturated fat. Moreover, lean meats are rich in protein, which is required for muscle growth and repair.
- Include Veggies
Although lean meats are protein-rich, to make the seekh kababs more nutritious, you can add a variety of chopped vegetables to the meat mixture. Include minced vegetables like onions, bell peppers, carrots, and spinach to add crunch and flavour while also providing moisture. Besides, they are loaded with essential vitamins, minerals, and dietary fibres. You can chop, mince, or grate the vegetables before mixing them with the meat so that they’re evenly distributed.
- Use Whole Spices And Fresh Herbs
Instead of opting for pre-packed spice mixes or paste, enhance the flavour of the seekh kababs with whole spices and fresh herbs. Dry roast spices like cumin seeds, coriander seeds, and cloves in a kadhai until they release their essential oils, and their flavours deepen. Grind the dry roasted spices using a grinder or mortar and pestle. Similarly, use chopped coriander leaves to add brightness and freshness to the kabab mixture.
- Avoid Excess Oil
Traditional seekh kababs in restaurants are cooked on a grill with a generous amount of oil to prevent sticking. However, when cooking at home, you can make it healthier by minimising the use of oil. When grilling, lightly brush the oil on the skewers or use a non-stick grill pan to reduce the additional use of oil. You can, alternatively, bake the kababs in the oven on a parchment-lined baking sheet for a low-fat cooking method. You can also use cooking spray to lightly coat the kababs with oil before baking or grilling.
- Marinate For Flavour And Moisture
Marination is a crucial step before making seekh kababs. Marination helps in tenderising the meat and keeping it moist during cooking. You can prepare the marinade using yoghurt, lemon juice, garlic, ginger, spices, and herbs. Allow the meat to soak in the marinade for at least 1-2 hours or overnight in the refrigerator. This allows the flavours to develop. The acid in yoghurt and lemon allows them to break down the protein in the meat, thus resulting in a juicier and tender kabab.
- Grill Or Bake To Perfection
Cook the marinated seekh kababs on a grill until they are golden brown in colour and are perfectly cooked through. If you’re grilling, preheat the grill to medium-high flame under a broiler, and lightly oil the grates to prevent sticking. Place the kababs on the grill and cook for almost 12–15 minutes. Turn occasionally, until they are properly cooked from the inside and charred from the outside. You can also bake the kabab in the preheated oven for 20–25 minutes, flipping halfway through cooking.
