3 hrGrills & kebabsTimes are estimates, including soaking or resting where shown.
Beef Seekh Kabab
Juicy, hand-shaped beef kebabs with warming spices.
Prep20 min
Cook15 min
Soak / rest30 min
Total1 hr 5 min
Let’s get cooking.
- 01
Grate onion and squeeze out its liquid. Finely chop ginger, garlic, coriander and chilli. Knead these into the mince with all ground spices and salt for 3 minutes until tacky. Chill for 30 minutes.
- 02
With lightly oiled hands, shape 8 even cylinders around metal skewers or into finger-shaped kebabs. Press firmly so they hold together.
- 03
Brush with remaining oil and cook on a medium-hot grill pan, turning regularly, for 12–15 minutes. The centre must reach 71°C. Serve hot with chutney if desired.
A little kitchen care
Use a food thermometer: poultry 74°C, ground beef 71°C, fish 63°C. Cook eggs until whites and yolks are firm. Keep raw and ready-to-eat foods separate.
Cooking temperature guide ↗Ingredients & allergy notes
This is not an allergen-free claim. Check every ingredient and packaged blend for its full label, including possible cross-contact. Use vegetarian-suitable cheese and packaged ingredients for vegetarian recipes.
FROM THE AMSAL PANTRY
Prefer an Amsal blend? Follow the quantities and method on your pack, and adjust other salt and spices accordingly.
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