Seekh Kabab

Ingredients:

• 1 kg Beef mince (lean, approx. 800g after trimming)
• 1 medium Onion, finely chopped (approx. 150g)
• 4-5 Green chilies, finely chopped (approx. 20g)
• 1 teaspoon Red chili powder
• 1 teaspoon Green papaya paste (or tenderizer)
• 1 cup chopped Coriander leaves (approx. 30g)
• 1 teaspoon Black pepper powder
• ½ teaspoon Garam masala
• 4 tablespoons Gram flour (Besan, approx. 30g)
• 1 Egg
• Salt to taste (approx. 1-2 teaspoons)
• 1 cup Vegetable oil (for cooking/brushing)

Directions:

1. In a large bowl, combine all ingredients except the vegetable oil. Mix thoroughly with your hands, kneading the mixture for 5-10 minutes to ensure the spices are well distributed and the meat becomes slightly sticky.
2. Cover the bowl and marinate the mixture in the refrigerator for at least 2 hours, or preferably overnight, for optimal flavor development.
3. Before cooking, knead the mixture again briefly.
4. Take a small portion of the mixture and shape it onto greased skewers. Ensure the kababs are evenly distributed along the skewer.
5. Preheat your grill or prepare your charcoal.
6. Cook the seekh kababs over medium heat, turning regularly, until they are cooked through and golden brown. Brush with vegetable oil during cooking to prevent sticking and add flavor.
7. Remove the seekh kababs from the skewers carefully.
8. Serve hot with paratha, chutney, and sliced onions.

Approximate Nutritional Values per Seekh Kabab (Estimated, based on 12 kababs):

• Calories: 250-350 (highly dependent on fat content)
• Protein: 20-25g
• Fat: 15-25g (significant contributor from beef and cooking oil)
  • Saturated Fat: 7-12g (from beef)
• Cholesterol: 60-80mg
• Sodium: 300-500mg (depending on salt added)
• Carbohydrates: 5-8g
• Fiber: 1-2g
• Sugar: <1g
• Iron: High (from beef)