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Making seekh kebabs at home is usually pretty tricky, especially if you don’t have any skewers at hand. Moulding ground meat into vertical, long kebabs and getting them to hold their shape can be challenging. A food vlogger recently shared a hack that can help you ace the shape on homemade seekh kebabs and it just needs a plastic ziplock bag or sheet.
The vlogger whose handle is called Naushvlogs shared a video which showed the vlogger forming seek kebabs.The vlogger had a bowl of ground, seasoned meat in front of her and a plastic ziplock bag. She sprayed the bag with some cooking oil, possibly to prevent the meat from sicking. She scooped out a ball of meat and place it on the left side of the plastic sheet.
The vlogger folded the sheet over this portion of the meat with her hand, in an effort to elongate the spherical ball of minced meat. You can simply push or roll the plastic sheet from the right side towards the left side till your kebab is cylindrical like a seekh kebab. The vlogger prepared several pieces of seekh kebabs with this method and it’s definitely one of the best ways to make this kebab at home.
If you’re using skewers, soak wooden skewers in water for at least 30 minutes before use to prevent them from burning on the grill. Take a portion of the marinated meat mixture and mold it onto the skewer, shaping it into a long cylindrical shape. Wetting your hands with water or oil can help prevent the mixture from sticking to your hands. Ensure that the meat is evenly distributed along the skewer to ensure even cooking. However, there are some other hacks that may help you. Here are some hacks for perfecting seekh kebab at home.
Choose the Right Meat Blend
The key to tender and flavorful seekh kebabs lies in selecting the right combination of meats. Traditionally, seekh kebabs are made with minced lamb or goat meat, which provides a rich and robust flavor. However, you can also use a combination of meats for added depth. Try mixing lamb with beef or chicken for a unique twist on this classic dish. Opt for cuts with a good balance of fat and lean meat to ensure juiciness and succulence in the final kebabs.
Incorporate the right binders
To enhance the flavor and texture of your seekh kebabs, don't skimp on aromatics and binders. Finely chop or grind aromatic ingredients like onions, garlic, ginger, and fresh herbs such as cilantro or mint. These ingredients not only add depth of flavor but also help keep the kebabs moist during cooking. Additionally, incorporate binders like breadcrumbs, soaked bread slices, or gram flour (besan) to bind the meat mixture together and prevent it from falling apart on the grill.
Master the Technique of Kneading and Marinating
Proper kneading and marinating are crucial steps in ensuring that your seekh kebabs are tender and well-seasoned. Once you've combined the minced meat with aromatics, spices, and binders, knead the mixture thoroughly with your hands to incorporate the flavors evenly. This also helps in developing the protein structure, resulting in a firmer texture. After kneading, allow the mixture to marinate for at least a few hours or preferably overnight in the refrigerator. This allows the flavors to meld together and penetrate the meat thoroughly, resulting in more flavourful kebabs.
Pre-heating is important
Grilling is the traditional method of cooking seekh kebabs, imparting a smoky flavor and charred exterior that enhances their appeal. Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking. Carefully place the skewered kebabs on the grill, leaving some space between them for even cooking. Grill the kebabs for 8-10 minutes, turning them occasionally to ensure that they cook evenly on all sides. Keep an eye on the kebabs to prevent them from drying out, and brush them with oil or ghee occasionally to keep them moist and flavourful.
