Prepare to embark on a mouthwatering journey into the heart of Bohri cuisine with this legendary Lagan Ki Seekh recipe! These soft, juicy, and incredibly flavorful skewers are not just a dish, but a culinary experience that will transport you straight to the vibrant kitchens of Bohra families. Whether you're a seasoned cook or a curious food enthusiast, this recipe promises to transform your home cooking into a gourmet adventure that will have everyone asking for seconds!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Bohri
Serves: 6 skewers
Ingredients
- 500g minced meat (beef or lamb)
- 1 onion, grated
- 2 tablespoons ginger-garlic paste
- 1 tablespoon garam masala
- 1 teaspoon red chili powder
- Salt to taste
- 1 tablespoon fresh coriander, chopped
- Skewers
Instructions
- Begin by preparing the minced meat. If using beef or lamb, ensure that the meat is finely minced for a better texture.
- In a large mixing bowl, combine the minced meat with the grated onion, ginger-garlic paste, garam masala, red chili powder, and salt. Mix thoroughly until all the ingredients are well incorporated.
- Add the chopped fresh coriander to the mixture and mix again. This will add a fresh flavor to the seekh kebabs.
- Cover the bowl with plastic wrap or a lid and let the mixture marinate in the refrigerator for at least 20 minutes. This allows the flavors to meld and enhances the overall taste.
- While the meat is marinating, soak the skewers in water for about 15 minutes. This will prevent them from burning during cooking.
- After marination, take the skewers out of the water and begin shaping the minced meat mixture around each skewer. Wet your hands with a little water to prevent sticking and form the meat into elongated shapes around the skewers, ensuring they are evenly coated.
- Preheat your grill or barbecue to medium-high heat. If using an oven, preheat it to 200°C (400°F).
- Once the grill is hot, place the skewers on the grill. Cook for about 15-20 minutes, turning occasionally to ensure even cooking. The seekh kebabs should be browned and cooked through.
- If using an oven, place the skewers on a baking tray lined with parchment paper and bake for about 25-30 minutes, turning halfway through for even cooking.
- Once cooked, remove the skewers from the grill or oven and let them rest for a few minutes before serving. This helps retain the juices and makes them more tender.
- Serve the Lagan Ki Seekh hot, garnished with additional chopped coriander and accompanied by mint chutney, sliced onions, and lemon wedges.
Tips
- Meat Selection: Choose fresh, high-quality minced meat with a fat content of around 20% to ensure maximum juiciness and flavor.
- Marination Magic: Don't rush the marination process. Letting the meat sit for at least 20 minutes (or even overnight) allows the spices to penetrate deeply, creating more complex flavors.
- Moisture Control: Wet your hands slightly when shaping the kebabs to prevent the mixture from sticking and to create smooth, uniform skewers.
- Even Cooking: Turn the skewers regularly during grilling or baking to ensure uniform browning and prevent any dry spots.
- Resting is Crucial: Always let the kebabs rest for a few minutes after cooking. This helps retain the juices, making the meat more tender and succulent.
- Serving Suggestion: Pair with fresh mint chutney, sliced onions, and a squeeze of lemon for an authentic Bohri dining experience.
Nutrition Facts
Calories: 210kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 50mg
