- First thing, what does seekh kabab mean? Well, seekh quite literally means skewers and kabob usually means a meat patty or actually even cubes of grilled meat.
- However Pakistani Seekh Kabab is almost always made with minced meat and they get their long shape by being skewered.
- In Pakistan, you’ll find all types of kabab: beef seekh kabab, mutton seekh kabab, and chicken seekh kabab are the most popular variations of kabab.
- While Seekh Kabab is an appetizer that’s delicious dipped in green chutney, it goes very well as a side with mains such as this puri paratha and paratha, you can also bake it in chicken seekh kabab
- It's easy to bake chicken seekh kabab in the oven.
- Start by preheating your oven to 200 C and lightly grease a baking tray.
- Place the seekh kabab onto the baking tray, and bake for about 10 minutes or so, turning the seekh kabab once so that they evenly.
- Once the seekh kabab is golden brown and cooked through, remove it from the oven and serve immediately.
- I didn’t use any binding agent in the kabab as I cared about not adding any moisturized ingredients until squeezed and dried
- Otherwise, the kabab will be shredded, and apart from skewers
- if the meat mixture is too moist and doesn't stick to the skewer, add a few teaspoons of gram flour (besan). The flour will dry out the moisture.
- I used chicken meat but you can use beef, mutton, or lamb
- It has to increase marination time more than chicken
- The rest of the ingredients will remain the same
- After steaming you can store kebabs for up to a month
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Transfer to another mixing bowl and knead it as a dough for around 7-8 minutes then add oil and adjust the salt at this stage