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From the streets of old Delhi, get your hands on the authentic taste of the very succulent and lip-smacking Qureshi Kebabs. Make your at-home weekend plans pleasant and satisfying with delicious Seekh Kababs. A not-so time consuming recipe, the spices added and the pan searing makes the kebabs simply irresistible. After adding the spices, cooking has to be carefully done to get the right texture for the right mouth feel. The mixture of keema or the minced meat, ginger, garlic and spices makes a hit party starter.
A cooked meat dish from the Middle Eastern cuisines, Kebab has become popular in many countries. The ground or cut meat, with or without vegetables is what comprises Kebabs, is generally on a skewer over fire or baked in a pan. Commonly used meat for kebabs is mutton or lamb. Some variants as per regional taste and/or religious prohibitions, beef, chicken, fish and pork are also used.
The Qureshi Kabab is a 72-year-old recipe by Haji Abdul Ghani Qureshi, which is a legacy carried by his sons in Delhi. The smokey flavour imparted is one of the many secrets of the outstanding taste in seekh kebabs. Kebabs are a combination of marination of minced meat with spices followed by pan searing.
Here’s the recipe for Qureshi Kebabs.
Ingredients:
- 500 gms mutton keema
- 1 tsp chaat masala
- 1 tsp cumin seeds powder (roasted)
- ½ tsp red chilli powder
- ½ tsp turmeric powder
- 1 tbsp green chillies (finely chopped)
- 1 tsp garlic (grated)
- 1 tbsp ginger (grated)
- 1 onion (chopped)
- 1 tsp lemon juice
- Salt, as required
- Charcoal
- Oil
Method:
Marination of minced meat:
- Take fine quality machine made goat meat (500g) in a bowl.
- Beside this, take a piece of coal and place it on the flame till it becomes a bit yellow.
- Add chaat masala, roasted cumin powder, a pinch of red chilli powder, a pinch of turmeric powder, finely chopped green chillies, grated garlic and grated ginger, chopped red onions/ grated onion with water squeezed out and salt.
- Massage the meat thoroughly to spread the spices everywhere in the meat.
- While mixing, spread the meat against the sides of the bowl.
- Now, poke at some places so that smoke goes in well.
- Place a small bowl inside the meat bowl to keep the charcoal piece.
- Pour some oil over the coal so that smoke spreads all over the meat.
- Cover the bowl immediately after pouring oil.
- After a minute or so, uncover the bowl.
For cooking the kebabs:
- Spread some water over the skewer.
- Take a lemon size ball of the mixture.
- Pass the meat through the skewer and press it so it adheres to the skewer.
- Start placing the mixture over the other skewer.
- Take the kababs out of the skewers and place on a plate.
- Heat a pan on high flame and add 2 tbsps of oil.
- Place the kababs on the pan to start cooking.
- Keep turning the kababs one by one to ensure cooking from all sides.
- When the kababs are almost cooked, add a spoon of fresh cream and butter over them to make the meat softer from the inside.
In the same pan or take a separate plate, add cut sliced onions, lemons and chutney to serve.
