Re: Seekh Kabab
Ahhhhhhh, Shaan masala.
Yes that is what I use and I follow the recipe of the Shaan masala to the core. But I put some ground nutmeg/jaifal and ground jawatri( I forgot the English name for it). That ground jaifal and jawatri gives it that Shahi/kingsley flavor and makes them more aromatic and appetizing. Also put some biryani color to make them more appealing to eyes.
If you read the directions on the packet they ask you to put some desi ghee or butter or the buy , the qeema with some fat in it. After you have have mixed the masala and the desi ghee or butter or geemas with some fat. Then put it in fridge for couple of hours , that ghee or butter or fat what ever you prefer works as binding agent to make qeema stick to the skewer and to itself when it is cold. You can also put it on skewers right away but then put those skewers in the fridge ,again, to make them bind together and to the skewer.
If I get lazy what I do is I make some roles of aluminum foil and shape the kabab on them and put them on broiling pan and put them in the oven. Quick and easy. If you want to give them that grill roasted flavor use some of that liquid smoke flavor or something else to create some smoke in your oven.
When you are rosting them on a grill use low heat to do so that they get cooked from inside too.
So here is Seikh Kabab Making 101 direct from the University of Mirch Masala. :D