These stovetop seekh kebabs are shaped by hand and cooked on a tawa. Chilling the mixture helps the kebabs hold their shape.
Ingredients
- 500 g minced beef or chicken
- 1 small onion, finely grated and squeezed dry
- 1 tbsp ginger-garlic paste
- 1 tsp cumin powder
- 1 tsp coriander powder
- ½ tsp chilli flakes, salt and black pepper
- 2 tbsp chopped coriander and mint
- 1 tbsp gram flour, lightly toasted
- Oil for the pan
Method
- Combine mince, onion, spices, herbs and gram flour until evenly mixed.
- Cover and chill for 20–30 minutes.
- Shape into short kebabs around skewers or form oval patties with wet hands.
- Heat a lightly oiled tawa. Cook, turning regularly, until browned and fully cooked in the centre.
- Serve with lemon, chutney and salad. Check that minced meat is cooked safely all the way through.
Tawa Seekh Kebab at a glance
| Preparation | 20 minutes |
|---|---|
| Cooking | 10 minutes |
| Total time | 30 minutes |
| Servings | 4 |
| Difficulty | Medium |
Times are estimates and may vary with your equipment and experience. Adjust seasoning to taste and follow safe food-handling practices.
Frequently asked questions
Why do seekh kebabs break?
The mixture may be too wet; squeeze grated onion dry and chill the mixture.
Can I cook them without skewers?
Yes. Shape into small oval patties and cook on a lightly oiled tawa.
How do I know they are done?
Check the centre with a food thermometer; minced meat must be safely cooked through.
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