Friday, July 29, 2011

Seekh Kebabs (Minced Lamb Kebabs) on a bed of Vege Rice

Tonight's Menu
Minced Lamb kebabs (Seekh kebabs) 
Vegetable Rice 
Wine Pairing: Unwooded Chardonnay, Merlot, Pinot Noir

Seekh Kebabs on a bed of Veggie rice and mint chutney

Seekh Kebab means minced meat marinated in spices and grilled on skewers (or seekh as termed in Hindi). These succulent kebabs are cooked in clay ovens or tandoors and in Indian cuisine served as an appetizer with red onion rings, mint chutney and small pieces of naan.

A Persian word, kebab's origin may lie at the time of low supply of cooking fuel making it difficult to cook big pieces of meat. Historical accounts credit medieval Persian soldiers for the invention of kebabs as they would skewer small chunks of meat onto their swords before cooking them in open flame. There is evidence of kebabs served to the royal families in India even before the Mughal rule, as far back as the 1300. With time recipes have evolved and perfected, but our love affair with kebabs is as strong as ever.

Minced Lamb kebabs

Seekh Kebabs
Important points to remember about seekh kebabs:
  1. Moisture should be at its minimum. So pat the meat dry, use only thick part of yogurt and squeeze moisture out of ginger garlic paste before mixing it. 
  2. For soft tender succulent kebabs you need extra fat. So never use lean meat for making this dish.
Ingredients: (Serves 4)
1 1/2 lbs minced lamb (or chicken)
2 tsp ginger garlic paste
2 tsp lemon juice
5-10 green chilies chopped fine
handful fresh coriander chopped fine
2 tsp cashew nut powder
1 tbsp yogurt
1/4 tsp green cardamom powder
pinch nutmeg
1/2 tsp each cumin and coriander powder
1 tsp garam masala powder
red chili powder to taste
salt to taste
2 tbsp butter
  1. Mix all the ingredients in a bowl except butter and knead well till it forms a sticky paste. if you own a mincer the run the mixture thru it twice.
  2. Cover the kebab mixture and refrigerate for an hour. this helps shape the kebabs better.
  3. Use pre soaked wooden skewers. Using moist hands rotate the skewer gently with one hand while pressing the meat with fingers on to the skewers with the other till it completely circles it. 
  4. Baste the kebabs with butter and BBQ on medium heat for about 8-10 minutes turning occasionally and basting with butter on all sides.
  5. Serve hot sprinkled with lime juice or accompanied by mint chutney.

Microwave vegetable Rice
Microwave vegetable Rice
Ingredients: (Serves 4)

1 cup long grain white rice
2 cups assorted vegetables peas, beans, carrots, etc (I use frozen mixed vegetables)
2 cups water
salt to taste
2 tsp butter
  1. Wash the rice and rinse till water runs clear. 
  2. Use a large microwave safe bowl, deep enough to accommodate boiling water without overflowing.
  3. Mix all ingredients in this bowl and stir.
  4. Microwave on high for 15-18 minutes (time can vary depending on the M/Wave), stirring once after 8 minutes.
  5. Remove from the M/Wave and cover and let stand for 5 minutes before fluffing with fork.

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