I have a party to go to this weekend and wanted to make some seekh kebabs. I don’t have a bbq and so I was wondering if anyone has made them in the oven ? Bake them..
Can you share your recipe ? How long and what temp must the oven be at ?
Thanks.
Re: Sheekh Kebabs in the Oven
what i do is use shan packet for seekh kababs. Follow the recipe on the box and then i have made them in the oven and they actually turn out very good. I also add raw papaya or meat tenderizer to the keema. Also the temp i have used is 400 degrees and for about 45 minutes. Make sure you turn them every 15 minutes and also check to see if they are done. It may take longer than 45 minutes so check before you turn off the oven after 45 minutes.
Also i will post a recipe for you from scratch and instead of grilling just use above directions for the oven. Good Luck!
Seekh Kabab
Ingredients:
1.00 kilogram minced beef meat fresh
5.00 - spring onions
4.00 - green chillies
3.00 tablespoon coriander leaves, chopped
1.00 teaspoon red pepper powder
2.00 teaspoon dry pomegranate seeds- anar dana
2.00 tablespoon coriander seeds crushed
2.00 teaspoon chat masala
2.00 teaspoon garam masala
2.00 teaspoon salt
How to Cook:
1. Finely chop spring onions including the green part. You can chop the onions in a chopper but don't make make paste.
2. Finely chop green chilies.
3. Put minced meat in a bowl, add all ingredients and mix well. Make sure all ingredients well blended with minced meat.
4. Keep minced meat for couple of hours in the refrigerator.
6. Break of large ball of mixture and mold then on kabab skewers. Put skewers on fire.
7. Grill till brown on all side. Make sure to turn each side every now and then.
Re: Sheekh Kebabs in the Oven
- Break of large ball of mixture and mold then on kabab skewers. Put skewers on fire.
You mean inside the oven and not on the stove top burner, right? What kinda skewers you use?
Re: Sheekh Kebabs in the Oven
yes, please skip # 6 if using a conventional oven:)
I have skewers that my mom brought back from Pakistan. Originally the above recipe is for the grill/bbq. But, since Diva4U does not have a bbq/grill she wanted a recipe for an oven.
Re: Sheekh Kebabs in the Oven
Mahru - everytime I make seekh kababs on a grill in patio, they break down as soon as I turn the skewers? Do you know what I am doing wrong?
Re: Sheekh Kebabs in the Oven
good question funguy..
try adding bread crumbs
Re: Sheekh Kebabs in the Oven
also, the seekh kababs in restaurants are a little harder to break and chew than the ones at home. How can I get the restaurant texture and feel for a seekh kabab?
Re: Sheekh Kebabs in the Oven
I usually add one egg as a binding agent. Besan also works well. Also try to use less onions coz they add water to the meat and that could be the culprit. What i do is use the food processor for processing the onions and squeeze them to get the excess water out and then mix it in the keema.
Re: Sheekh Kebabs in the Oven
Do i look like a professional chef cooking at your local desi restaurant???
Re: Sheekh Kebabs in the Oven
Nahee sirkaar nahee. Aap sai panga nahee lainay kaa.
Re: Sheekh Kebabs in the Oven
Besan or bread crumbs helps the meat stay tight.
Re: Sheekh Kebabs in the Oven
Diva4U: Bread crumbs do work but i don't like the taste of crumbs in seekh kababs, although crumbs do work well in shammi kababs.
Re: Sheekh Kebabs in the Oven
How much besan for every pound of qeema?
Re: Sheekh Kebabs in the Oven
^^ lol... I'm not saying a word. :D
waise you sound like a very good husband.
Re: Sheekh Kebabs in the Oven
use flat metal skewers
Re: Sheekh Kebabs in the Oven
I have flat, round and square skewers. I agree they stick the best on flat skewers but still fall apart when I turn. I will try the squeezed onions and more besan next time around.
Re: Sheekh Kebabs in the Oven
^^and don't forget the egg. It is 2 tablespoons per pound.
Re: Sheekh Kebabs in the Oven
if you add cornflour/cornstarch you dont get the Dhal taste
you can add half and half or all cornflour
I dont use besan
also If you get your butcher to make the keema by “hand” (they may do so if asked)
it holds together better because the chopp it up into small pieces with a knife rather than squashing up the fibres in a mincing machine
I use flat skewers on the barbeque but dont have the problem of the meat sliding off…
anther suggestion is putting the meat on the skewers and then putting them in the fridge for half an how or so to firm
also when you turn try to turn 180 degrees
Re: Sheekh Kebabs in the Oven
Try this for a binding agent:
Soak one or two slices of white bread in milk and five minutes or so later, squeeze out excess milk between your palms. Add this to your qeema mixture, mixing in with your hands.
Not only does it help hold the kabab together, it makes it very juicy.
Re: Sheekh Kebabs in the Oven
so i thought i'd give you all an update. I made the kebabs. Used keema with 5% fat from the gora store. Used shan masala for seekh kebabs and also added some chat masala.
No tomatoes or onions. Too watery. The trick is to add spring onions (the green part).
I also added corn starch. Bingo ! No breakage !! :)
Cooked @ 400F for 30 minutes and flipped kebabs @ 15 minute interval.
Outcome :- pretty damn good looking and tasting seekh kebabs ! :)