Written by Ujjani Roy Has been updated: May 5, 2024
Have you ever struggled to make seekh kabab at home? These soft kebabs don't always hold their shape, so getting the texture perfect can be difficult. The hack of a food vlogger has captured the internet's attention. Let's find out!
Making seekh kebabs at home is usually quite difficult, especially if there are no skewers at hand. It can be difficult to form minced meat into vertical kebabs and keep their shape. Recently, a food vlogger shared a hack that helps you keep your homemade seekh kababs in shape. All you need is a plastic ziplock bag or sheet.
A vlogger with the handle Naushvlogs shared a video of making seekh kebabs. The vlogger had a bowl of seasoned ground meat and a plastic Ziploc bag in front of him. She sprayed the bag with cooking oil, presumably to prevent the meat from getting sick. She scooped up a chunk of meat and placed it on the left side of the plastic sheet.
The video blogger manually folded the sheet over this piece of meat, trying to stretch out the spherical ball of minced meat. Just push or roll the plastic sheet from the right side to the left side until the kebab has a cylindrical shape like a seekh kebab. The video blogger has made some of his kebabs this way and this is definitely one of the best ways to make this kebab at home.
If using skewers, soak the wooden skewers in water for at least 30 minutes before using to prevent them from burning on the grill. Take a portion of the marinated meat mixture and shape it into a long cylinder by threading it onto a skewer. Wetting your hands with water or oil will help prevent the mixture from getting on your hands. Make sure the meat is evenly distributed along the skewer to ensure even cooking. However, there are some other hacks that can help. Here are some hacks to perfect seekh kabab at home.
Choose the right meat blend
The key to making tender and flavorful seekh kababs lies in choosing the right combination of meats. Traditionally, seekh kebabs are made with minced lamb or goat meat and are characterized by their rich, robust flavour. However, you can also combine meats for added depth. Try mixing lamb with beef or chicken for a unique twist on this classic dish. Choose cuts with a good balance of fat and lean meat to ensure the juiciness and juiciness of the final kebab.
Incorporate the appropriate binder
To enhance the flavor and texture of your seekh kebabs, don't skimp on flavorings and binders. Finely chop or crush aromatic ingredients such as onions, garlic, ginger, and fresh herbs such as coriander and mint. These ingredients not only add depth of flavor, but also help keep the kebab moist during cooking. Additionally, incorporate binding agents such as breadcrumbs, soaked bread slices, or gram flour (besan) to bind the meat mixture and prevent it from falling apart on the grill.
Master kneading and marinating techniques
Proper kneading and marinating are important steps to make seekh kebabs tender and well seasoned. Once the ground meat has been mixed with the flavorings, spices, and binding agents, knead it thoroughly with your hands to even out the flavor. This also helps develop protein structure, resulting in a firmer texture. After kneading, let the mixture marinate in the refrigerator for at least a few hours, preferably overnight. This allows the flavors to meld and penetrate the meat, resulting in a more flavorful kebab.
Grilling is the traditional method of cooking seekh kebabs, and the smoky flavor and charred exterior enhance the appeal of the seekh kebabs. Preheat the grill to medium heat and lightly oil the grates to prevent sticking. Carefully place the kebabs on the skewers on the grill, leaving gaps between them so they cook evenly. Grill the kebabs for 8-10 minutes, turning them occasionally to ensure even cooking on all sides. Keep an eye on the kebabs to make sure they don't dry out and brush them with oil or ghee from time to time to keep them moist and flavorful.