Beef seekh kabab

Name: Beef seekh kabab
Total time: 7200 s
Yield: 4 servings
Cuisine: Pakistani
Ingredients: kilogram Minced Beef (Keema); 1 medium Onion (grounded); 1 more medium Onion (chopped); 4 Green Chillies (Hari Mirch); 1 tsp. Red Chilli Powder (Pisi Lal Mirch); 1 tsp. Green Papaya (Papita) (crushed to a paste along with the skin); 1 bunch Fresh Coriander Leaves (Hara Dhania) (chopped); 8 Cardamom Pods (Elaichi); 1 tsp. Black Pepper (Pisi Kaali Mirch) (freshly ground); 1 tsp. Garam Masala Powder; 4 tbsp. Chick Pea Flour (freshly ground); 1 Egg; 2 tbsp. Milk Powder; 8 Allspices (Kabab Cheeni) (ground); Salt (to taste); 2 tbsp. Dalda Banaspati or any Cooking Oil

Ambr Sy @cook_22413619

#RefferbyNoorimalik

Ambr Sy @cook_22413619

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Ingredients

2hours

4 servings

kilogramMinced Beef (Keema)
1medium Onion (grounded)
1more medium Onion (chopped)
4Green Chillies (Hari Mirch)
1 tsp.Red Chilli Powder (Pisi Lal Mirch)
1 tsp.Green Papaya (Papita) (crushed to a paste along with the skin)
1 bunchFresh Coriander Leaves (Hara Dhania) (chopped)
8Cardamom Pods (Elaichi)
1 tsp.Black Pepper (Pisi Kaali Mirch) (freshly ground)
1 tsp.Garam Masala Powder
4 tbsp.Chick Pea Flour (freshly ground)
1Egg
2 tbsp.Milk Powder
8Allspices (Kabab Cheeni) (ground)
Salt (to taste)
2 tbsp.Dalda Banaspati or any Cooking Oil

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Steps

2hours

1

In a bowl combine minced meat with all ingredients except for the oil and mix well. Knead with hands for about 5 to 10 minutes. (It is very important to knead it because the papaya must be mixed well in order to make the kababs soft.) Set aside for 2 hours.
2

Knead once again. Take a small portion of the mixture in hands and put on a barbecue skewer. These kababs can also be roasted directly on flame for a minute and later fried with a little oil in a frying pan
3

Note: For smearing extra banaspati or oil on the kababs, tie a small piece of muslin to a stick and dip it in the oil and spread on the kababs