Smoky, juicy and packed with flavour, seekh kebabs are a classic of Pakistani barbecue. This recipe uses Shan Seekh Kabab Mix to make preparation simple, with fresh ingredients added for the flavour and texture of traditionally prepared seekh kebabs.

Ingredients

• 1 kg minced chicken, lamb or beef (with minimum 10% fat)
• 4 green chillies
• 1 cup fresh coriander
• 4 medium onions
• 1 packet Shan Seekh Kabab Mix 50g

Method

1. Add the chopped green chillies, fresh coriander and onions to a blender and blend to a paste.
2. Add the paste and the full packet of Shan Seekh Kabab Mix to the minced meat.
3. Mix very, very well for at least 5 minutes, until everything is thoroughly combined.
4. If the mince was already cold, you can start forming the kebabs straight away. If not, refrigerate the mixture for 30 minutes before forming.
5. Form the mixture into kebabs by hand. Wooden or metal skewers can also be used.
6. Cook in the oven or under a hot grill, turning every few minutes until cooked through and nicely browned.
7. Serve hot with mint chutney and sliced red onions.

Cooking Over Charcoal

For the best smoky flavour, cook the kebabs over hot charcoal. Wait until the charcoal is fully lit and glowing before cooking. Place the kebabs on skewers or directly on the grill and cook over the heat, turning regularly so they brown evenly on all sides. Cook until nicely charred on the outside and completely cooked through.

ITA Tip: Keep the heat high enough to colour the kebabs quickly. Cooking too slowly can dry them out before you develop that characteristic charred exterior.

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