Seekh kebab (Jama Masjid style)
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Spiced minced meat pressed onto long skewers and grilled over charcoal, sold from the busy kebab stalls of Old Delhi.
Region: Old DelhiOccasion: Evenings; Ramzan iftar; EidTime: 45 min + 2 hours restingServes: 4Non-vegetarian
Ingredients
- 500 g finely minced mutton with some fat
- 1 onion, very finely chopped and squeezed dry
- 1 tbsp ginger-garlic paste
- 2 green chillies and 2 tbsp coriander leaves, finely chopped
- 1 tsp red chilli powder, 1 tsp garam masala, ½ tsp roasted cumin powder
- 1 tbsp roasted chana (gram) flour
- 1 tsp raw papaya paste
- Salt to taste, melted ghee or butter for basting
Method
- Mix all the ingredients except the ghee and knead well for 5 minutes until sticky. Chill for 2 hours.
- With wet hands, press portions of the mince onto metal skewers to make long, even kebabs.
- Grill over hot charcoal, turning often, for 8–10 minutes; baste with ghee.
- Slide off the skewers when browned and cooked through.
- Serve with green chutney, onion rings, lemon and roomali roti.
History
Skewered meat came to India with Central Asian and Persian cooks and became part of Mughal Delhi's food. The lanes around Jama Masjid are known for their kebab stalls.
Significance
Seekh kebabs are a staple of Old Delhi evenings and of Ramzan nights, when the lanes stay busy until late.