Today I have a delicious seekh kabab recipe to share with you. I love kababs of any kind and kind of pride myself on the many different variations I can come up with. This one is a staple that I have in my freezer at all times. I make a huge batch every few months and freeze the kababs into zip top bags and pull them out when needed. Next week I’ll show you how I take these kababs and make handi kabab. It might be even more delicious than the kababs straight up. But that’s next week.
These kababs are made with beef, onions, and lots of flavor additions. They are browned in their own grease – which is equally delicious and kind of gross – and then they finish cooking in the oven. They are not that spicy, but if you want to add more spice I’ll let you know where you can perk it up.
Let’s get started, shall we?
First, we’ll need to prepare three large onions. Peel and chop them into cubes.
Place half of the onions in the food processor and pulse it until it chops into fine pieces. Have you noticed that I love my food processor? I have the Cuisinart 14-Cup Food Processor, Brushed Stainless Steel and would highly recommend it to anyone.
Next, take the stems off of 16 thai chiles. I know, that sounds like a crazy amount, but you want these seekh kababs to be slightly spicy. Also, I didn’t mention this yet, but this recipe makes about 36 kababs. So per kabab, it’s not too much. Right?
Now clean two bunches of cilantros and separate the leaves from tough stems as best you can. To properly clean and get the grit out of cilantro, submerge into a large bowl of cold water and swish the cilantro around. Let the sand settle to the bottom and then scoop up the floating leaves and drain in a colander.
Now let’s get started on making these kababs. We’ll be making the kababs in a food processor to finely combine all the ingredients so they stick together. So most of the hard work is actually not work! Yay!
Place the prepared garlic, ginger, and thai chiles and pulse them till they are fine pieces.
Now add in the spices. We’ll need four teaspoons of kosher salt, four teaspoons of red chili flakes, two teaspoons of garam masala powder, four teaspoons of coriander powder, and four teaspoons of cumin powder. Here is where you can adjust the seasonings by adding less salt if you wish and more red chili flakes if you want too.
Now, the crucial part. Make a test kabab. You don’t want to get the point where you made all this meat and kababs and then at the end you realized something was off. If you tend to eat less salt, start with less salt then I mentioned and see how it goes. You can always add more of an ingredient but you won’t be able to take anything out.
I will be cooking my kababs in a large Lodge Pre-Seasoned Cast Iron Skillet because it heats evenly and retains the heat well. To start, add the test patty into the skillet thats been heated over medium high heat and cook till it is browned on all sides and cooked in the center. Make a smallish test patty so it will cook quick. If you notice, I did not add any fat to the pan. The kababs have enough fat in them that will render out.
Now let’s begin forming the kababs. I use a Ice Cream Scoop for this because I want to make sure that I get uniform sized kababs. I will scoop the kababs into my hands and form a patty and then shape the patty into a small torpedo. Like this:
Place the cooked kababs on a half sheet pan and continue with the rest. There will be a lot of grease in the pan, so in-between each batch, pour off the grease into an empty glass jar (I’ll show you why at the end) and wipe the skillet clean with a paper towel.
I’ve been collecting my kababs on a half sheet pan. If you are going to be serving them right away, cover the tray with aluminum foil and place into a 300 degree oven allow them to steam for 10-15 minutes. If you are going to be freezing them, allow the kababs to cool completely before placing them into zip top bags.
At the end of cooking you’ll have a lot of grease. Yuck!
You never want to pour this down your drain because it will slightly solidify at room temperature and just like you don’t want grease in your arteries, you don’t want it down your drain pipes either. Cover the jar of grease with it’s lid and toss it in the trash like normal.
I hope you enjoyed this recipe for seekh kababs. It has a few steps and ingredients to it but the food processor does most of the work. If you don’t have a food processor, you can do all this by hand. I would recommend grating the onions on a box grater instead of chopping them though. You will need to knead the mixture for a bit to get the consistency that I achieved with my food processor. That is what will ensure that your kababs don’t break apart.