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Cooking might be one of the oldest abilities in the world. That does not mean that there are any kind of restrictions to the knowledge offered for the cook interested in boosting his/her skills. Also the finest chefs, even specialists, can always find brand-new recipes, techniques and also methods to enhance their kitchen area skills, so lets try this Seekh kababs recipe, we hope you like it.

Provide or 500 gms beef mince (qeema).
Use red crushed chillies.
You need red chilli powder.
Provide garam masala powder.
Use black pepper crushed.
You need salt.
Prepare white cummin (zeera) crushed.
Use coriander crushed coarsely.
You need cornflour.
Provide baking powder.
Prepare bread with out edges.
Provide seekh kabab masala (optional).
Prepare ginger garlic paste thick.
Prepare onion very finely chopped and drained (no water).
Prepare fresh chopped coriander.
You need lemon juice.
You need to prepare _3tbsp milk to soak bread..
Use oil for Merinate.
You need oil for frying.

Short Tips:

- When saving components that you will use for cooking it is a good habit to equip them in large quantities and freeze them in plastic bags. This will make preparing food much easier and faster. For instance, when preparing veggies, you can just draw them out of the fridge freezer as well as simply boil them.

Mix all ingredients in the qeema (mince meat).
Remove bread edges and soak in milk and drain them and mash them with hands and mix in qeema..
Now put the qeema in food processor and blend for few sec till everything is mixed well..
Keep covered for an hour..
Make a small patty and fry in little oil till cooked and taste it to check the seasonings. If something is less add it before making shape..
Wet hands with oil.
Make the kababs of long slinder shape by using a thick skewer or a straw (drinking one).
Make all kababs.
Heat a pan with 2tbsp oil and when hot enough put kababs on it..
Dont over load keep space..
Don't turn until firm and brown from one side. Then turn and low heat.
When cooked well take them out, They take few mins..
Don't over cook..
Heat some coal to red hot and give smoke to the ready kababs by putting coal on a foil or on onion ring put oil or ghee and cover them. Remove the coal after few secs..
Cook all kababs.
Serve hot with green chutney, imli chutney, puri paratha or naan..

This lamb seekh kebab recipe lives on through this blog. I hope you have a chance to try it. Making seekh kebabs in my class. This is a real skill, but one you can master with practice! Getting the kebabs on the skewer.

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