Seekh Kebab

Seekh kebab is a shaped minced-meat kebab. Izzah Cheema’s selected pan-fried version uses ground beef, onion, green chillies, coriander and mint, with toasted spices and a sausage-like shape formed around skewers.

Whole coriander and cumin seeds are toasted, cooled slightly and ground. Onion, selected Thai chillies, coriander and mint are pulsed into a coarse mixture, then squeezed to remove excess moisture before joining the beef.

Salt, garlic, ginger, black pepper, chilli flakes, ready garam masala and selected optional papaya paste are added. The mixture is kneaded until lacy and cohesive, covered and rested before shaping.

Oiled hands form the meat around skewers. The kebabs cook in a skillet coated with neutral oil, with frequent turning to brown all sides, then are lifted onto a paper-lined plate.

Cheema serves the kebabs immediately with ready coriander-mint raita, crunchy vegetables and lemon wedges. Her updated recipe credits inspiration from Dishoom’s cookbook while retaining her selected home pan-frying method.