Baked Seekh Kabab

  • 01 May - 07 May, 2021
  • Mag The Weekly
  • Cookery


· 1 kg ground beef

· 2 onions

· 2 green chili peppers

· 1 cup cilantro leaves

· 1 tablespoon mint leaves

· 1 tablespoon crushed garlic

· 1 tablespoon crushed ginger

· 2 tablespoons butter melted

· ½ lemon juice

· 1 teaspoon black pepper

· 1 teaspoon cumin powder

· 1 teaspoon coriander powder

· 1 teaspoon red chili flakes

· ½ teaspoon all-spice powder

· Salt to taste

· 1 egg


Place the ground beef into a bowl. Cut the onions into wedges, add to a food processor and grind them. Remove the onions, squeeze out the excess water and add to the beef. Finely chop the cilantro, mint, and green chili peppers in the processor and add to the beef mixture. Add the rest of the ingredients and mix well to combine. Cover the bowl and refrigerate for about an hour. Preheat the oven to 220°C. Line a baking sheet with aluminum foil. Take a piece of the meat and form into a round shape. Run the skewers through the meat and use your hands to form a sausage-like shape. Place the shaped kababs on the baking sheet and bake for 15 minutes, gently turning them over mid-way. Serve with raita and mint chutney.