Recipe of the month – Shikh Kabab Recipe

The recipe for Seekh Kebab

The recipe for Seekh Kebab


Chunk of beef, boneless – 1 kg
Ginger paste – 2 tsp
Garlic paste – 2 tsp
Cardamom paste – 2 packs
Cinnamon – 2 sticks
Chili powder – 1 tsp
Cumin powder – 1 tsp
Nutmeg paste – 1/2 tsp
Mace paste – 1/4 tsp
Pepper paste – 1/2 tsp
Poppy Seed paste – 1 tblsp
Yogurt – 1/2 cup
Mustard oil – 1/4 cup
Salt – to taste


Clean the boneless chunk of beef of all layers of fats and veins. Now, make thin slices from the chunk. Each slice around 3 cm wide and 15 cm long. Make as many slices as possible. In a big hollow bowl, add in all the ingredients. Mix and knead really well. Massage with both hands at times to marinate well for 10 minutes. When done mixing, cover and let marinate for 7 to 8 hours. After 8 hours, take the bowl with the meat. Make a hollow in the middle of the meat using your fist. That is, punch down the middle part of the meat and make a hollow well. Add 2 tblsp oil to the hollow part. Now, light few chunks of coal and keep it in the oil (in the hollow part of the meat), and cover the bowl. Once there is no more smoke, take the slices and sew in to skewers (shikhs). When all the meat slices have been sewn, put the skewers on the grill, preferably coal stoves. Baste the kebabs with some stored mustard oil once in a while. Turn the skewers when one side is done. Grill each shikh for about 20 minutes.

Serve hot!

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