One Ingredient Put My Already Great Kabob Over The Top!
The best kabob surprise your diners!
I have been making great Seekh Kabobs (and the smaller Kofta) for years and my catering customers love them. I saw this ingredient a while back in a recipe but never added it because as a single ingredient i didn’t like it. The ingredient is Amchur Powder (mango powder) but like fish sauce, on it’s own it is not that good but when added to the recipe it can take it over the top.
These kabobs are amazing and you can do them in a food processor or better yet if you have a meat grinder regrind the meat for a little more uniform and lighter texture. It makes it a little better but it isn’t necessary.
Very Important Start! 2 pounds!
Mix 2 pounds of ground beef or a combination of ground beef and ground lamb with 2 tsp of salt. Honestly just use ground beef. Lamb is very expensive and after you include all the spices it won’t matter much.
Let it sit for one hour in the fridge. Make sure it is nice and cold before you process or grind. This is very important, the salt will make the texture much better.
Grind or Process!
Time to grind or put it in the food processor. You want a pasty consistency.
Spice Time
Get your spices together. No need to toast!
- 2 tsp black pepper
- 1.5 tsp coriander
- 1 tsp cumin
- 1 tsp fennel seeds
- 4 cloves
- 2 bay leaves
- 1 tsp methi leaves (optional)
- 2 tsp paprika
- 1/2 tsp cayenne
- 1.5 tsp sugar
- 1 tsp amchur powder
Grind all the spices together
Aromatics
- 1 small onion
- 1 bunch cilantro
- 5 garlic cloves
- 2 tbsp fresh ginger chopped
- 2 Thai chilis chopped or 1 serene chili chopped
Grind in the food processor.
Next…
Take the aromatic and squeeze out all the liquid. Use a cheesecloth or just squeeze it ou with your hands.
Add the spices and squeezed aromatics to the meat. Mix and knead them together to make a uniform paste.
Form and Cook
Form the meat into sausages and cook. You can use a skewer but it isn’t necessary. Grill it, broil it, sauté or use a grill pan.
Serve It
I like to serve it in a pita with yogurt sauce, salsas, and veggies.
Try this nice salad in the pita!
Try Some of these great yogurt sauces. I like the mint one.
The Best Seekh Kabob
This is such a great ground meat kabob that is super flavorful and addicting. The amchur powder throws it over the top.
- 2 lbs ground beef, lamb, or a combination of the two
Spices
- 2 tsp Back peppercorns
- 1.5 tsp corriander seeds
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 4 cloves
- 2 bay leaves
- 1 tsp methi leaves (optional)
- 2 tsp paprika
- 1/2 tsp cayenne
- 1 tsp amchur powder
- 2 tsp kosher salt
- 1.5 tsp sugar
Aromatics
- 1 small onion (red or yellow)
- 1 cup loosely packed cilantro
- 5 cloves garlic
- 2 tbsp minced ginger
- 2 Thai chilies or 1 seranno finely chopped
Salt the meat and let it rest in the fridge for at least 1 hour.
Put the cold meat in the food processor and blend to a paste. If you have a grinder grind it with your smallest plate. Don't clean the processor yet!!!
Grind all the spices together
Put all the aromatics in the food prcessor and grind until a paste.
Squeeze all the water out of the paste. You can use a cheese cloth, a strainer, or just your hands.
Mix the aromatics and spices with the meat. Mix really well and knead the meat!
Form the meat and cook. Read above!