Create restaurant-quality seekh kababs at home with our Nati Kabab Masala. These juicy, smoky kababs are perfect for parties, barbecues, or special dinners. The secret is in the perfect blend of spices and the right technique.
Ingredients
Instructions
Prepare the Mince
In a large bowl, combine minced meat with all ingredients except oil. Mix well with your hands for 5 minutes until the mixture is smooth and sticky.
Rest the Mixture
Cover and refrigerate the kabab mixture for at least 30 minutes. This helps the flavors meld and makes shaping easier.
Shape the Kababs
Wet your hands with water. Take portions of the mixture and shape them into long cylinders around skewers, pressing firmly to adhere.
Cook the Kababs
Preheat grill or oven to high (230°C/450°F). Grill kababs for 12-15 minutes, turning frequently and basting with oil until cooked through with char marks.
Serve Hot
Serve immediately with mint chutney, sliced onions, and lemon wedges. Perfect as an appetizer or with roomali roti.
Pro Tips
- •Squeeze out excess water from onions to prevent soggy kababs
- •Besan acts as a binder - don't skip it
- •Refrigerating the mixture makes it easier to shape
- •Basting with oil keeps the kababs moist and adds flavor
- •You can cook these on a tawa/griddle if you don't have a grill