Beef Seekh Kabab ( Fail Proof ) سیخ کباب اصل ریسپی

Ingredients

• 1.5 kg Minced Goat Meat (fresh, preferably with a little fat content)
• 200 g Goat Fat (Mutton Fat) (finely diced; adds juiciness and softness)
• 2 medium Onion (peeled, coarsely grated, excess water squeezed out)
• 1.5 tsp Garam Masala (store‑bought or homemade blend)
• 1 tsp Cumin Powder
• 1.5 tsp Coriander Powder
• 1 tsp Red Chili Powder (adjust to heat preference)
• 0.25 tsp Turmeric Powder
• 1.5 tsp Salt (or to taste)
• 0.5 tsp Baking Soda (helps keep kebabs tender)
• 2 tbsp Vegetable Oil (for greasing pan)

Instructions

1. Prepare Onion

   Peel and coarsely grate the onions, then place them in a clean kitchen towel and squeeze firmly to remove excess water.

   Time: PT10M

2. Combine Meat and Fat

   In a large mixing bowl, add the minced goat meat, diced goat fat, and the squeezed onion. Mix with hands until the fat is evenly distributed.

   Time: PT5M

3. Add Spices and Baking Soda

   Sprinkle garam masala, cumin powder, coriander powder, red chili powder, turmeric, salt, and baking soda over the meat mixture. Mix thoroughly.

   Time: PT5M

4. Massage the Mixture

   Using your palms, massage the mixture for 3–4 minutes until it becomes sticky and glossy. This develops protein binding for a firm kebab.

   Time: PT5M

5. Rest (Lamination) Phase

   Cover the bowl with plastic wrap and let the mixture rest at room temperature for 1 hour. This allows the spices to infuse and the fat to soften.

   Time: PT1H

   Temperature: 25°C

6. Shape Kebabs

   Divide the mixture into equal portions (about 150 g each). Wet your hands lightly and mold each portion around a skewer, forming a uniform sausage‑shaped kebab.

   Time: PT10M

7. Cook Kebabs on Low Heat

   Heat a heavy‑bottomed skillet over low flame, add 2 tbsp oil, and place the kebabs. Cook slowly, turning every 3–4 minutes, for a total of 15–16 minutes until the interior reaches 71°C and the exterior is golden.

   Time: PT16M

   Temperature: Low heat

8. Rest Before Serving

   Transfer cooked kebabs to a plate, cover loosely with foil, and let rest for 5 minutes. This redistributes juices.

   Time: PT5M

Nutrition Facts

Calories

720

Protein

45 g

Carbohydrates

5 g

Fat

52 g

Fiber

1 g