Why this recipe works
Seekh kebab is a lean way to eat kebab. The mince is seasoned with onion, ginger-garlic, mint and spices, then grilled on skewers so the fat renders and drips away, unlike frying, which keeps it in. A little roasted gram flour helps it bind, and a spell in the fridge firms the mix so it holds on the skewer and chars well.
Ingredients
Method
-
1
Mix the mince with the aromatics, spices and a little roasted gram flour.
Why gram flour: a spoon of roasted gram flour absorbs moisture and helps the mince bind, so the kebabs hold their shape on the skewer.
-
2
Chill the mixture for 30 minutes.
Why chill: cold mince firms up and binds better, so it grips the skewer instead of sliding off during grilling.
-
3
Press onto skewers into long kebabs.
-
4
Grill, turning, until charred and just cooked, brushing lightly with oil.
Why grill: grilling lets the fat drip away and adds a smoky char, making seekh kebab leaner than a fried kebab.
An honest word
Seekh kebab is one of the leaner, higher-protein kebabs: grilling drains the fat rather than sealing it in, and the meat is pure protein. The honest note, as with any mince dish, is to choose a leaner mince, since fattier mince means a richer kebab. With a fresh chutney and salad, it is a genuinely good high-protein choice.