Bangalore Seekh Kabab - Homemade (Restaurant Style) Mosque Road, Shivajinagar & Johnson Market Style

Made 5 ways without using coal, tandoor or a BBQ.


Mosque Road Recipes - Bangalore street food style beef seekh kebab made 5 ways without coal, tandoor or a BBQ.

Here I use 5 different ways to grill it and make it at home:
1. Shallow fry - roasted and juicy (like a cutlet)
2. Deep fry - crispy and juicy
3. Baked in an oven at 250 degrees C for 20 mins (10 mins each side) - Juicy but soft
4. Grill in a microwave - 12-16 minutes - Grilled well and juicy
5. Skewered and roasted over a pan - Juicy and smoky

Personally I would recommend the last two options as they taste the best and are the closest to the Shivajinagar beef seekh kebab

NOTE: 1. Here I used 1 onion. In the street food stalls of mosque road, shivajinagar and johnson market (beef) they use only 1/2 the quanity but in the higher end restaurants suchs as Taj (mutton) and Chichabas Taj they use more onion. Personally i like a crunch element so I added more than usual.

2. The use of eggs (1 egg for every 500gms) makes a good binding agent but unless you are cooking over coal, roasting with skewers or deep frying, the egg doesn't cook well enough leaving a charred eggy taste (like that from a cutlet) which I personally don't like.

3. I like my seekh kebabs to be spicy and hence used 3 tsp of red chilli powder. Normally 2 tsp would be sufficient.

Beef seekh kebab - An Indian party's snack platter is incomplete without this delicious appetizer dish of seekh kabab. Succulent kebabs made with minced lamb, marinated in variety of spices, grilled on a tandoor/oven and served with green chutney. Full of juice and flavor, these kabab recipe is perfect as a starter for any dinner party. Served with mint chutney and a side of onion rings and lemon wedges, you won't need anything else to kick start the party.

#seekhkebab #beefseekh #mosqueroadrecipes #muttonseekhkebab














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