sheek-kebab

Sheek Kebab: If sheek Kebab does not have a smoky taste, then the authentic flavor of that kebab is not authentic kebab. But again, in this urban life, making sheek kebabs with charcoal is not very common. That’s why today I brought you a smoky kebab recipe. With this recipe, you can easily make smoky sheek kebabs at home without any hassle.

Ingredients of Smoky sheek Kebab:

For Sheek Kebab:

  • Beef / Mutton – 1 kg
  • Onion – 1 medium size (chopped)
  • Green Pepper – 6 pcs (chopped)
  • Hot spice powder – 1 tbsp
  • Ginger-garlic paste- 2 tbs
  • Chola Ata- 2 TBS
  • Coriander leaves – 1/2 cup (chopped) (sheek kabab)
  • Red pepper powder – 2 tbsp
  • Cumin powder – 1 tbsp
  • Coriander powder – 1 tbsp
  • Salt-to-taste

For gravy: (Sheek Kebab)

  • Yogurt – 1 cup
  • Oil – 1/2 cup
  • Onion – 2 medium-sized (chopped)
  • Garlic – 1 tbsp (chopped)
  • Ginger – 1 TBS (Large Pieces) (sheek Kabab)
  • Red pepper powder- 1tsp
  • Cinnamon- 3 small pcs
  • Cardamom- 5/6 pcs
  • Black pepper- 10 pcs
  • Clove- 10 pcs

For Smoky Flavor / Smoke:

  • Coal-1 small piece

Method of Smoky sheek Kebab:

In a bowl, take minced beef/mutton, mix all the ingredients of the kebab, and mix them well. Leave the mixture alone for approximately 10 minutes. Then shape the mixture into the kebab of your choice.

Heat oil in a pan over medium heat and continue to fry the onions in hot oil. Let Fry the chopped onion until it becomes rich brown. Then grind the fried onion and make it like a paste. (Sheek Kebab)

Mix all the gravy ingredients (except yogurt and onion) with 1/2 cup water in a bowl and then mix this mixture with oil and stir for a while. When the oil starts to separate from the masala, continue to fry gently with the kebab gula and cover with a lid. Cook for 5 minutes.

After five minutes, carefully turn to the kebab and cook for another 2-3 minutes. Then add yogurt, mix well, and cook on low heat for two more minutes. Now mix the fried onion paste and rub it well. Then add 1 cup water and cook on a medium flame for another 2/3 minutes.

The last step is to bring smoky flavor to the kebab. Put the charcoal in a bowl and place it in the middle of the frying pan and cover the burning charcoal with a little ghee as well as the lid. Make sure that the smoke does not come out.

After a while, open the lid. Now decorate the kebab with coriander leaves and green chilies as per your choice and serve the kebab with bread, parota, or naan.

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