Bhopali seekh kebab
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Spiced minced meat moulded on skewers and grilled over charcoal, sold in the evening lanes of old Bhopal.
Region: Madhya Pradesh (Bhopal)Occasion: Evening snack; Ramzan iftarTime: 1 hour + restingServes: 4Non-vegetarian
Ingredients
- 500 g finely minced mutton
- 1 onion, very finely chopped and squeezed dry
- 1 tbsp ginger-garlic paste
- 2 green chillies, finely chopped
- 2 tbsp chopped coriander and mint
- 1 tsp red chilli powder
- 1 tsp garam masala
- ½ tsp roasted cumin powder
- 1 tbsp roasted besan
- 1 tbsp raw papaya paste (tenderiser)
- Salt to taste
- 2 tbsp melted ghee or butter
Method
- Mix the mince with all the ingredients except the ghee. Knead well for 5 minutes until sticky.
- Cover and rest in the fridge for at least 1 hour.
- With wet hands, press portions of mince around metal skewers into long, even kebabs.
- Grill over hot charcoal (or in a hot oven or on a grill pan), turning often, for 8–10 minutes.
- Baste with ghee near the end and serve hot with onion rings, lemon and mint chutney.
History
Grilled kebabs came to central India with the Mughlai kitchens of the Nawabs. Old Bhopal’s food streets keep this tradition alive.
Significance
Kebabs are especially popular during the month of Ramzan, when stalls near the old city stay open late for iftar and after.