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Seekh kebab is an Indian dish made of minced meat and spices pressed onto a skewer and cooked traditionally in a tandoor oven. It differs from shish kebab and can be made with beef or lamb. It is often served with mint sauce, chutney, naan bread, or yogurt.
A seekh kebab is an Indian dish, somewhat similar to a shish kebab, which consists of minced meat and spices pressed onto a skewer and cooked. These kebabs are traditionally cooked using a tandoor, which is a type of oven popular throughout India and the Middle East, although other types of ovens or grills can work just as well. While lamb is the traditional meat for this dish, depending on what is prevalent in certain areas, personal preferences, and cultural or religious taboos, other meats such as beef may be used. A seekh kebab is traditionally part of Indian cuisine, although many modern chefs in the West have started preparing varieties of this dish as well.
While the term “kebab” typically conjures up images of individual skewered pieces of meat and vegetables cooked over high heat, a seekh kebab is similar to but markedly different from shish kebabs in a number of ways. The idea of a kebab as a synonym for shish kebab is typically a Western association, and “kebab” simply refers to a piece of meat that is cooked. It appears that the term may have first referred to fried meat, but over time the term became associated with grilled meat instead.
A seekh kebab typically begins with ground beef of some sort; lamb is the most traditional type for this dish although beef is also quite popular. The meat is ground or minced and this minced meat is mixed with other spices and seasonings to flavor the meat. The spices used to flavor a seekh kebab typically depend on the recipe or chef, although common ingredients include garlic paste, ginger paste, finely chopped onions, chopped coriander, cumin, salt and pepper. These are mixed together with the ground beef until the final product is fully incorporated together, similar to creating a meatloaf.
This meat and seasoning mixture is then taken in handfuls and pressed onto a skewer, creating an even layer of the mixture around the bulk of the skewer. The final seekh kebab should look somewhat like a corn dog made entirely from the meat mixture. This skewer is then cooked over an open fire like a grill or even baked. Traditionally, a seekh kebab is cooked using a tandoor, although this type of oven is quite rare outside Indian or Middle Eastern cuisines. Seekh kebabs are often served with mint sauce, appropriate chutney, naan bread or even yoghurt.
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