Restaurant Style Seekh Kabab Recipe - Soft and Juicy Beef Qeema Kabab
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00:00Bismillah-ir-Rahman-ir-Rahim, Assalam-o-Alaikum, ladies and gentlemen, I am Afzal Arshad.
00:04Today, we are going to make Beef Seekh Kebabs.
00:06In the last few days, we have seen a lot of Kebabs recipes.
00:10We have made Dahi Kebabs, we have made very good and juicy Kebabs on Tawa.
00:14We have made Seekh Kebabs, but we have made it in Chicken.
00:16So, a lot of people have requested that how to make Restaurant Style Beef Kebabs.
00:21Which should not be dry, should be juicy and should have the same flavor.
00:26And the mince should be well cooked.
00:28The biggest problem people have is that Kebabs do not stay on the skewer.
00:32So, today I will focus more on how to keep Kebabs on the skewer.
00:37First of all, we need beef mince.
00:40You have to take mince which has fat and lean meat.
00:44So, the mince I have taken had 80% pure meat and 20% fat.
00:52You can see the white fat in it.
00:56I have passed this mince twice through the machine so that the mince can be finely chopped.
01:02You can see that the mince is finely chopped.
01:05The most important thing while taking mince is that you do not have to wash the mince.
01:10You have to clean the machine properly, clean the meat properly and then take out the mince.
01:16You do not have to wash it with water if you want to make Kebabs.
01:20The first mistake is that moisture comes from water and Kebabs do not stay on the skewer.
01:24Secondly, we need 5 medium sized onions cut into 4 pieces.
01:30After that, we need 2 inches of ginger, 5 to 6 cloves of garlic and 4 to 5 green chilies.
01:37First of all, I have taken a chopper.
01:39We will put the onions in it.
01:43And we have to chop this onion.
01:48I have chopped this onion and made it fine.
01:51Take a bowl and put a cloth on it and take out the onion in it.
02:00Press it like this and take out the water.
02:04The onion will come like this without water.
02:07Now in this chopper, put green chilies, ginger and garlic and make its paste.
02:15Now take a bowl and put the mince in it.
02:20Put the onions in it.
02:23Put green chilies, ginger and garlic in it.
02:27And put 1 teaspoon of salt in it.
02:30After putting these things in it, you have to knead it properly.
02:34At this point, we are opening the mince strings.
02:37We will knead it properly for 4 to 5 minutes.
02:40Now the mince strings will open more and someone had commented that salt also sticks to the meat.
02:48If you add salt to the mince and knead it properly, it will stick to the meat and the mince strings will also open.
02:54Ultimately, if we are kneading it, it will make the meat softer.
03:00And if you have separate fat, then you have to take 800 grams of meat and 200 grams of fat which is close to the kidney.
03:12Take that fat and put it in it.
03:14Or if you get lamb fat, it is best to put it in it and knead it properly.
03:24Now we have to prepare the masala for these kebabs.
03:27I am telling you the masala recipe separately so that you can also make it and keep it.
03:31We will put 1 teaspoon of cumin in it.
03:34We will put half a teaspoon of black pepper.
03:36You can do a little more than half a teaspoon.
03:39We will put 1 teaspoon of red chili.
03:41We will put 1 teaspoon of coriander.
03:43And we use peepali in it.
03:45It is like black pepper, but it is a long pepper.
03:49So you have to take a piece of peepali and put half of it in it.
03:53It has a slight flavor because it is very spicy and its smell is also very spicy.
03:58So we will put a small piece of it in it.
04:01You have to grind these spices.
04:03Now we have grinded this masala.
04:05Now in this masala, we will put 1 teaspoon of crushed red chili.
04:10We will take 1 teaspoon of coriander and crush it and put it in it.
04:15And now we have to add something for sourness in this masala.
04:18I am using lime powder here.
04:20If you have tartar, add a little tartar or add a little lemon juice to it.
04:26We will add lime powder to it.
04:28You have to add about 2-3 pinches of it.
04:31Now the last thing in this is garam masala.
04:33Add a little of this too.
04:35Add a quarter teaspoon and mix it with it.
04:38Now the kebab masala is ready.
04:40Remember that we have not added salt to it because we have added salt separately.
04:44This masala is for 1 kg kebab.
04:46So you can add 1 teaspoon of salt to it.
04:49Now in this mince, add this seekh kebab masala.
04:54Add a quarter teaspoon of sweet soda to it.
04:57Now add all these things and knead it again.
05:02Now you have to keep it in the fridge for at least half an hour.
05:05So that all the flavors settle well.
05:08And the sweet soda that has been added to it, also starts working well in it.
05:12After that, its kebabs can be made.
05:14After half an hour, when you take it out of the fridge,
05:17then this mince will be a little soft.
05:20At that point, you have to knead it for the last time and then start making its kebabs.
05:25Like this.
05:26Now you have to keep it in the fridge for at least half an hour.
05:30Like this.
05:31You have to knead it.
05:32It will stick to your hands, that's why you have to wet your hands.
05:35If you feel that your mince is not coming together properly,
05:38then the main reason for that is that you have added less fat to it.
05:44The second reason is that the mince is thick.
05:46So the way to fix this is that you put it in a chopper,
05:51blend it a little, and all the mince will come together.
05:54It should be like a roti dough.
05:59Obviously, its texture will not be like that, but its softness should be like that.
06:03Now this mixture is ready.
06:05You can make kebabs from it.
06:07We will put it on skewers.
06:09So when you want to put kebabs on this skewer,
06:11wet your hands in this water.
06:13Keep clean water at room temperature.
06:15It is neither cold nor hot.
06:17You have to take a handful of kebab mixture from here,
06:20so that you can make a good-sized kebab.
06:22Now I will remove the extra mixture from my hand.
06:26First, we will press it like this to remove the cracks.
06:31We will make a ball of it.
06:35You have to keep wetting your hands at the same time,
06:39so that there is a little moisture in it.
06:42When the cracks of this ball are removed,
06:44put the skewer on it, press it down and join it like this.
06:50Once you put it on the skewer like this,
06:52it should stay on top properly.
06:54If it is not staying,
06:56either your mixture is thin or it is not sticking inside.
06:58The fat is not properly put inside.
07:00Now we have to make it long while wetting our hands.
07:02For that, use your fingers
07:04and spread this mixture evenly over the entire skewer.
07:08The shape of the kebab will start to form.
07:14Now we will put the kebab on skewer.
07:16Now we will put the kebab on skewer.
07:26Now I have taken an iron griddle
07:28and I have heated it.
07:30I am putting the skewer on one side of it.
07:32Now we have to put the kebabs on this griddle.
07:34We have to cook them only for 1 to 2 minutes.
07:36We will cook them enough
07:38so that they can be removed from the skewer and not break.
07:40The rest will be cooked in the pan.
07:43The fire should be very high under the griddle
07:45and we will cook them for 1 to 2 minutes
07:47from all sides.
07:49I have made a lot of barbecue videos on the griddle
07:51but the beef kebabs
07:53that you cook on the griddle
07:55will take a little more time
07:57and they will become dry.
07:59That's why we are not cooking them on the griddle.
08:01We will cook them enough
08:03so that they can be removed from the skewer
08:05and then we will cook them in the pan.
08:07They have been cooked for 1 minute.
08:09I will change their sides like this.
08:11I will change their sides like this.
08:19Now we have to move the kebabs
08:21from the front,
08:23from the center
08:25and from the back.
08:27We have to move them all at once
08:29because they are not cooked yet.
08:31We have to move them all at once
08:33and remove them from the pan.
08:35They are half done.
08:41Look at these kebabs.
08:43They are half done.
08:45You can cook them on the griddle
08:47in the same way.
08:49They are perfectly done.
08:51They will not break.
08:57Look at this.
08:59We have half cooked the kebabs.
09:01At this point,
09:03you can freeze them.
09:05You can put them in a bag
09:07and freeze them.
09:10You can defrost them and grill them.
09:12They will cook easily.
09:14If you want to cook them on coal,
09:16then you have to cook them
09:18on high heat.
09:20It should take 5 to 6 minutes
09:22to cook the kebabs.
09:24If you cook them longer,
09:26the juices will come out
09:28and they will become dry.
09:30For these kebabs,
09:32we will make a salad.
09:34We have 2 to 3 mint leaves,
09:36some coriander,
09:38some lemon juice,
09:48some salt,
09:50and some fresh black pepper.
09:54Mix it well.
09:58This salad
10:00will be served.
10:02I have a griddle here.
10:04I will put some oil on it.
10:08You have to heat the oil
10:10and the griddle before putting the kebabs.
10:14The oil is hot now.
10:16We will put the kebabs in it.
10:28You have to turn them
10:30and cook them from all sides.
10:38You have to cook them
10:40on medium to high heat.
10:42If you cook them on low heat,
10:44the juices will come out
10:46and they will become dry.
10:48You have to cook them
10:50for 4 to 5 minutes.
10:52You don't have to cook them longer.
10:54I have kept naan on a plate.
10:56Now we will put
10:58some salad on it.
11:02The kebabs are cooked well.
11:04We will pick them up
11:07and put them here.
11:19The kebabs are ready.
11:37Bismillah!
11:39Let's taste it.
12:07The kebabs are very soft
12:09and delicious.
12:11The spices we have added
12:13are very delicious.
12:15If you have this salad
12:17with it,
12:19you have to make this recipe
12:21at home.
12:23Eid is coming.
12:25You will make very delicious kebabs.
12:27See you in the next recipe.
12:29Take care of yourself.
12:31Allah Hafiz!