Beef seekh kebab is a Mughlai delicacy prepared with minced beef, onions, and a blend of spices. It is a delicious and mildly spicy dish with incredible taste and flavors. These succulent kebabs are ideal appetizers for special occasions like kitty parties and game nights. You can serve this dish with mint chutney or tomato ketchup to your loved ones on occasions like Bakri- Eid and Eid-Ul-Fitr. These kebabs also taste delectable with a cup of hot tea or coffee. This snack recipe is a must-try for all garlic lovers as it has a unique garlic aroma and flavor. Though this recipe is mildly spicy, if you’re fond of spicy food, you can customize it a bit by adding more green chilies. You can also prepare this snack recipe for house parties, and all your guests will surely love this. Try this recipe, rate it and let us know how it turned out.
Ingredients of seekh kebab beef: (for 4 servings)
- Beef – 400gm
- Onion – 2
- Garlic paste – 1/2 tablespoon.
- Garam masala – 1/3 teaspoon.
- Cumin powder – 1/2 teaspoon.
- Lemon juice – 2 tablespoons.
- Green chilies – 4
- Ginger paste – 1/2 tablespoon
- Coriander leaves – 1 tablespoon.
- Red chili powder – 1/2 tablespoon
- Chaat masala – 1 tablespoon
- Butter – 20 teaspoon
- Salt – as required
How to make seekh kebab beef:
v Step -1 Prepare mutton and veggies:
To prepare this interesting appetizer recipe, wash the mutton under running water. Now take a mincer and mince the mutton carefully. Take a chopping board and chop onions, green chilies, and coriander leaves. Please keep them in separate bowls. Meanwhile, preheat the oven to 230 degrees Celsius.
v Step-2 Prepare the mixture:
Simultaneously, take a grinder and add minced mutton, onion, green chilies, and coriander leaves. Grind them to get a paste of thick consistency. Transfer it to a bowl and add salt, red chili powder, garam masala, cumin powder, and ginger-garlic paste. Mix them well.
v Step-3 Make delicious kebab:
Divide this mixture into ten portions equally. Now, with moist hands, pat the mixture, shape the mixture into kebabs, and put them onto the skewers.
v Bake the kebab and serve:
Place the skewers into the oven and cook until reddish-brown color. While the kebabs are in the oven, baste one teaspoon of butter onto each side of the kebabs at intervals. Sprinkle chaat masala and lemon juice equally onto each kebab. Serve hot with aromatic green chutney.
How do you make green chutney:
The main ingredients needed to make green chutney are unsurprisingly green in color – they are coriander leaves (dhania), mint leaves (pudina), and green chilies. All fresh-dried cannot be substituted. You can, however, switch up the ingredients based on personal preference. The recipe I have shared is for a coriander mint chutney, but you can skip the coriander and use only mint. Or add more mint, and decrease the amount of coriander – it’s all up to you! Other than these main ingredients there are a few supporting characters – salt, lemon juice, and vinegar. I also add roasted and ground cumin seeds (bhuna zeera as we call it in Pakistan), which are always in my spice box, and add an extra flavor dimension to this super simple chutney. Once you have all the ingredients ready, please place them in the blender, and blend till a smooth paste is formed.
So you have made a jar of green chutney – what can you do with it?
In India and Pakistan, green chutney (or as we call it, hari chutney) is eaten with pretty much everything – it’s served on the side as a dip with popular snacks such as samosas and spring rolls and pakoras (fritters) or with shami kebabs and biryani. It’s also used as a spread in seekh kebab or bun kebabs (Pakistani street food style burgers). It’s mixed through yogurt to make green chutney raita which is served on the side with rice dishes such as biryani or pulao.
Ingredients for green chutney:
- Coriander leaves 1 bunch
- Mint leaves, make sure to remove the stems 1/2 bunch
- Green chilies 2 – 4
- Salt adjust to taste 1/2 teaspoon
- lemon juice 1 tablespoon
- Cumin seeds roasted and ground 1 teaspoon
- Vinegar 1/2 teaspoon
- Water as needed
Place the coriander and mint leaves in the blender, making sure to remove the tough stems of the mint. Add the chilies, salt, lemon juice, cumin seeds, and vinegar. Blend till a smooth paste is formed, adding water as required. Taste and adjust seasonings as required.
Add water; if you add too much, it will turn watery.
Place the green chutney in a clean glass bottle/jar. It will keep in the fridge for around 1 – 2 weeks. Just make sure to use a fresh spoon when using it.
Succulent kebabs made with minced beef, marinated in various spices, grilled on a tandoor/oven, and served with green chutney. Full of juice and flavor, this kebab recipe is perfect as a starter for any dinner party. Served with mint chutney and a side of onion rings and lemon wedges, you won’t need anything else to start the party!