Seekh Kababs

Name: Seekh Kababs
Total time: 2700 s
Yield: 2 servings
Cuisine: American
Ingredients: 1 teaspoon Kashmiri red chilli powder; 1 tablespoon Besan (gram flour), lightly roasted; 1 tablespoon Yogurt (optional); as needed Oil for brushing; 50 g Maul cheese, grated; 1-1.5 teaspoons, or to taste Salt; 1 tablespoon Lemon juice; 1/2 teaspoon Crushed red chilli flakes; 1/4 teaspoon Turmeric; 1 teaspoon Garam masala; 500 g Ground meat (lamb, beef, or chicken); 1 teaspoon Coriander powder; 1 teaspoon Cumin powder; 2 tablespoons Fresh mint, chopped; 3 tablespoons Fresh cilantro, chopped; 1 Green chilli, finely chopped; 1 tablespoon Ginger paste; 1 tablespoon Garlic paste; 1 small Onion, very finely chopped

Sania Biswas @saltedsania

Boulder, CO

Made this for a family bbq night! Always a hit

Sania Biswas @saltedsania

Boulder, CO

Made this for a family bbq night! Always a hit

Saved

Ingredients

45 minutes

2 servings

1 teaspoonKashmiri red chilli powder
1 tablespoonBesan (gram flour), lightly roasted
1 tablespoonYogurt (optional)
as neededOil for brushing
50 gMaul cheese, grated
1-1.5teaspoons, or to taste Salt
1 tablespoonLemon juice
1/2 teaspoonCrushed red chilli flakes
1/4 teaspoonTurmeric
1 teaspoonGaram masala
500 gGround meat (lamb, beef, or chicken)
1 teaspoonCoriander powder
1 teaspoonCumin powder
2 tablespoonsFresh mint, chopped
3 tablespoonsFresh cilantro, chopped
1Green chilli, finely chopped
1 tablespoonGinger paste
1 tablespoonGarlic paste
1small Onion, very finely chopped

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Steps

45 minutes

1

Add ground meat, onion, garlic paste, ginger paste, green chilli, cilantro, mint, and maul cheese to a bowl.
2

Add all spices, lemon juice, salt, yogurt, and roasted besan if using.
3

Mix well until sticky. Refrigerate for 20–30 minutes to firm up.
4

Lightly oil your hands. Gently shape the mixture onto skewers, using a light touch.
5

Bake at 425°F for 12–15 minutes, turning once. Broil for 2–3 minutes to brown.
6

Serve hot with lemon wedges, mint chutney, sliced onions, and naan.

Tips

Add maul cheese to the raw mix for extra juiciness and use a light hand when shaping the kababs.

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Cooksnaps

Saved

Sania Biswas @saltedsania

on November 19, 2025 12:12

Boulder, CO

Student finally upgraded from a dorm hot plate to a real kitchen. I grew up on Indian and traditional Bengali food, and now I try dishes way above my skill level just because I can. No matter how small my paycheck is, I’ll always spend it on good ingredients. Cooking is my love language, and my cat, Alu, fully supports this lifestyle.