Seekh Kabab Recipe

Prep the Mince

• Make sure your mince is very fine and slightly chilled (It helps in shaping)
• Grate the onion and squeeze out excess water

Mix the Masala

• In a large bowl, combine mince with grated onion, ginger-garlic paste, minced green chilli, fresh coriander, lemon juice, salt and Johnny’s Seekh Kabab Masala
• Mix thoroughly with your hands until it becomes sticky
• Rest in the fridge for 30 mins to bind well

Shape the Kababs

• Wet your hands and take portions of the mixture and wrap it around skewers, pressing gently to form long, even cylinders
• If you are not using skewers, shape into small logs or patties

Cook the Kababs

• Tandoor/Grill/Oven – Cook at high heat for 10-15 mins, turning once
• Pan – Shallow-fry with minimal oil on medium-high heat
• Baste with ghee or oil halfway through for extra flavour

Rest and Serve

• Let the Kababs rest for 3 mins before serving
• Garnish with onion rings, mint chutney and lemon wedges

“Fat is not your enemy in a Kabab, it is the soul. Use mince with little fat, chill the mix and shape gently. And always rest the cooked Kababs – it settles the juices and gives you that melt-in-the-mouth texture.”