SEEKH KEBABS FROM NAIROBI Skewered ground meat kebabs from Nairobi, Kenya This particular kebab is very famous in the city of Nairobi and all over East Africa. Seekh is a skewer in the Punjabi language and seekh kebabs are cooked on metal skewers. These kebabs are made using many different variations and combination of minced meats, spices and seasonings. Often these kebabs are eaten as appetizers with cocktails or with simple meals of Daal and Phulka or Naans and good onion salad. These days, as rolls and wraps are becoming popular, so are the seekh kebabs rolls and wraps. Try this recipe and serve them in rolls or wraps using your favourite trimmings, I am sure every one at your party would want the secret recipe of these kebabs. No matter how you try these babies everyone would love it. My first experience of these Kebabs was at Sardar Budh Singh’s Butchery in Nairobi, who used to sell the best fresh cut meats in the morning and then Seekh Kebabs on the street, in front of his butchery in the evenings. In my opinion his kebabs to this day are the best. My family members and friends have been cooking kebabs for decades and the recipe that I am sharing with you comes fairly close to the flavors. Taste and texture of Sardar Budh Singh’s Kebabs. Please note that his kebabs were always made of goat meat and he always insisted on the hind leg meat. Ingredients: 2 lbs ground beef/chicken/lamb or goat meat. 1 medium onion finely chopped 2 tbs. Fresh ginger root finely chopped 1 tsp. Garlic paste 4 finger hot green chilies finely chopped 4 tbs. Fresh coriander leaves finely chopped 1 tbs. Cumin seeds rubbed between your palms 2 tbs. Fine breadcrumbs 1 tsp. Kasoori methi ½ tsp. Green cardamom powder ¼ tsp cinnamon powder 1 pinch clove powder 1 pinch nutmeg powder Salt and freshly ground black pepper to taste Clarified butter to baste Method: In a mixing bowl add the meat of your choice and add all of the above ingredients except the butter. Mix all the ingredients well and divide it into 24 equal portions, make balls and refrigerate them for about an hour. Wash your metal skewers well and using moist hands, spread each ball on to the middle of the skewer and pressing along the skewer to wrap the meat evenly making each kebab about 6” long. If using longer skewer, you may wrap two kebabs ensuring they are about an inch apart. These kebabs are usually cooked in a moderately hot tandoor for about 4 minutes; otherwise cook them on a charcoal grill for about 6 minutes. In Kenya these kebabs are always cooked on charcoal grills. If cooking on a grill make sure to turn the skewers at regular intervals to cook them evenly and avoid burning and too much charring. When the kebabs are almost fully cooked and golden brown, baste them with the clarified butter and slide them off gently onto a serving platter. Garnish with sliced onion rings and lemon wedges. Kebabs are best served hot. You may serve them on a sizzling platter for that added flair and a classy touch. Seek kebabs may also be cooked in an oven or shallow fried on a tawa without the skewers. The shape of the kebabs can be rolled to look like sausages or shaped like croquets. Mint or tamarind chutney and lemon wedges are good accompaniment for these kebabs.
Posted on: Fri, 10 Oct 2014 02:07:17 +0000
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