These famous savoury appetizers are a staple
of Indian restaurants, but are notoriously difficult to replicate at home. I’ve experimented with different mixes and, through trial and error, have perfected a simple and effective method of producing batch after batch of piquant, melt in the mouth Sheekh Kebabs.
2 medium size onions, finely chopped and squeezed to remove excess liquid
1 teaspoon whole cumin
1 teaspoon whole coriander
1 & 1/2 teaspoon crushed garlic
1 teaspoons crushed ginger
1/2 teaspoon turmeric (haldi)
1 teaspoon salt
1 teaspoon crushed green chilli
1 teaspoon red chilli powder
Half pack of Shan Sheekh Kebab masala mix (link to purchase provided below)
2/3 cup chopped coriander (cilantro)
1 teaspoon ghee (clarified butter)
It’s against the traditional teaching of Indian mothers but trust me you have to throw away the rule book for these kebabs!!! The idea behind this is to ensure that we have a sticky, fatty mix that will adhere to your skewers. Any sort of moisture is the enemy of all kebabs!
1. Finely chop the two onions and squeeze out the excess liquid using a muslin cloth.
2. Add the remaining ingredients and knead very thoroughly until the the meat has the consistency of chappati/bread dough. You could use a food mixer with a dough hook to ensure an even mix.
4. Load the skewers with the kebab mix.
I use 8mm metal skewers in my tandoor, the kebab mix can stick to the 8mm sides easily and the kebabs are not too dense.
4b. Make a ball of kebab mix and poke through the end of the skewer until you reach approximately 10cm from the tip of the skewers.
4c. Squeezing with the tips of your fingers work your way down the skewer until you have an equal spread across the skewer. Make sure you leave space on the handle side of the skewer.
6. Once cooked, slide off the kebabs ensuring that the skewers are cleaned at the tip end this will allow for an easy removal of the sheekh kebab.