Bakri Eid is the perfect time to bring out the royal, aromatic flavors of classic Mughlai cuisine—and Seekh Kebabs are a star on the festive table! These long, cylindrical kebabs made with spiced minced meat, grilled to smoky perfection, are soft on the inside and charred on the outside—pure indulgence on a skewer.
Bakri Eid Special: Juicy Seekh Kebab Recipe
🌟 IntroductionBakri Eid is the perfect time to bring out the royal, aromatic flavors of classic Mughlai cuisine—and Seekh Kebabs are a star on the festive table! These long, cylindrical kebabs made with spiced minced meat, grilled to smoky perfection, are soft on the inside and charred on the outside—pure indulgence on a skewer.Whether cooked over a charcoal grill, in a tandoor, or on a stovetop grill pan, Seekh Kebabs are a must-have for your Bakri Eid feast.
Servings: 4
Cost: 200
Ingredients
For the Kebab Mixture:
- 500 g minced mutton or lamb keema, fine mince
- 1 medium onion finely chopped
- 1 tbsp ginger-garlic paste
- 2 green chilies finely chopped
- 2 tbsp fresh coriander leaves chopped
- 1 tbsp mint leaves chopped
- 1 tsp cumin powder
- 1 tsp garam masala
- 1 tsp red chili powder
- 1/2 tsp black pepper
- Salt to taste
- 1 tbsp besan gram flour or bread crumbs (for binding)
- 1 egg optional, for moisture and binding
- 1 tbsp lemon juice
For Cooking:
- Skewers metal or wooden
- 2 tbsp oil or ghee for basting
Instructions
🔸 Step 1: Prepare the Mixture
- In a mixing bowl, add all the kebab ingredients.
- Mix well using hands for 5–7 minutes to bind the mixture properly.
- Cover and let it rest for 30–60 minutes in the refrigerator for flavors to develop.
🔸 Step 2: Shape the Kebabs
- If using wooden skewers, soak them in water for 20 minutes to prevent burning.
- Divide the mixture into equal parts. Take each portion and shape it around the skewer, pressing firmly to form long kebabs.
🔸 Step 3: Cook the Kebabs
- Option 1 – Grill Pan/Tawa:
- Heat a grill pan with a little oil. Place kebabs and cook on medium heat, rotating until all sides are browned and cooked through.
- Option 2 – Oven:
- Preheat to 220°C (430°F). Line a tray with foil and place the kebabs on a wire rack.
- Cook for 20 minutes, flipping halfway and basting with oil.
- Option 3 – Charcoal Grill:
- For authentic smokiness, grill directly over hot coals, turning frequently and basting with ghee.
🍽️ Serving Suggestions
- Serve hot with mint chutney, lemon wedges, and sliced onions.
- Accompany with roomali roti, naan, or tandoori paratha.