Seekh Kababs are a Fernandes Family Favorite around here. They're enough of a favorite that in addition to Nijoy's Tandoori Chicken there is always Seekh Kabab served along it's side.
A little background about this recipe:
Fernandes is my maiden last name, hence it's a "Fernandes Family Favorite"
Seekh Kababs were my Dad's signature dish. He just made the very best Seekh Kababs in the world. He had a bunch of secrets that went into his cooking, but more importantly, the main ingredients of it all was his patience and passion for cooking.
I remember as a little girl, anytime we had a party, he'd go to Arash (our local international market), buy all the ingredients on a Thursday (because that's when all the fresh stuff got in)
And then he'd come home and carefully and patiently chop up and prep all the ingredients for this dish and save it for the party we were about to have.
So...this is quiet an emotional recipe for me to type up, as I remember the amazing memories created and love shared with this dish as the center of it all.
Now, much like I did at Jordyn's First Birthday party, my dad would make this dish and serve it along with Boti Kababs (Cubed Beef & Chicken Skewers), Tandoori Chicken, Hummus, Raita, and BIRYANI! He'd make THE BEST Bombay Biryani...in...the...world!
Now, Let's Get Cookin'
Ingredients:
2lb 80% Fat Ground Beef
1/2lb Ground Lamb
1/2 Cup Chopped Cilantro
1/4 Cup Chopped Mint
1 tbsp Salt
1 tsp Cumin Powder
1 tbsp Coriander Powder
2 tbsp Ginger Garlic Paste
2-6 Finely Chopped Thai Chilies (reduce/increase for spice level)
1 Cup Finely Chopped Red Onion
Juice of 1 Lime
Oil for Basting
Garnish:
A sprinkle Chopped Cilantro
6 Lime Wedges
1/2 Sliced Red Onion
Method:
Fire up your Grill
Combine all the ingredients together and marinate the meat overnight (6 hours minimum)
When you are ready to roll your kababs, leave the meat out on the counter for 15 minutes. It's easier to work the meat when it's not immediately out of the refrigerator
Make 2 inch meatballs out of the meat
Roll each meatball into a 6 inch kabab. If you prefer to use a skewer, you can use a seekh kabab skewer as well
Brush the kababs with some oil and throw the kababs on the grill
Grill each side for 2-3 minutes, turning often
Once the kababs are cooked, plate them on your favorite platter and garnish with the cilantro, lime and onion
Enjoy with pita and, raita/hummus or alongside your favorite biryani
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