Ingredients:
200 gms mutton (goat meat)
50 gms cheese (cheddar)
50 gms onion
20 gms garlic
10 gms ginger
Salt to taste
1 tbsp coriander powder
1 tbsp cumin powder
4 tbsp Kashmiri red chilli powder
Coriander leaves to garnish
For naan bread: (recipe and video below)
1 kg maida (all-purpose white flour)
2 tbsp ghee or clarified butter
30 ml oil
½ tbsp kevda (screwpine)
700 ml banana and milk paste (½ banana and 200 ml milk mashed together)
3 tsp sesame seed
1.5 tsp nigella seed
Salt to taste
Note: You can bake the seekh kebabs in an oven at 220C for 20 - 30 minutes.
To make the dough:
1. In a bowl, add white flour, sesame seeds, salt, sugar, kewra water and banana paste to begin kneading. Pour water little by little to the flour, as you knead.
2. Once all the ingredients are combined, turn the dough onto a clean surface (dusted with flour) and knead for 3 to 4 minutes. Keep kneading till the dough is pliable. Using your knuckles stretch the dough, fold it inwards and knead.
3. The dough should be soft and not sticky, so do not add excess water. Whereas adding excess flour will make the dough stiff and dry.
4. Once done, keep the dough loosely covered for one hour. Let the dough rise.
For the Kebab mix:
1. In a bowl, add minced meat and spices together.
2. Add all the spice powder, garlic, ginger, onion and green chillies.
3. Once you have added all the spices together, mix them well.
4. Mix the minced meat and spices well.
5. Put the meat mixture in a food processor or blender.
6. The meat mixture is now ready to be put on skewers.
7. Before you do so, wet your palms with water so that the meat mixture does not dry out and stick well to the skewer.
8. Put the kebab mixture on the skewer.
9. Spread the kebab mixture on the skewer with your hands, pressing from up to down.
10. Add the skewer in the open tandoor or cylindrical clay oven carefully. If you are using a barbeque, then oil the grill gates and heat it on medium to high heat. Cook the kebabs for 8 to 11 minutes and keep turning it over every few minutes.
11. Remove the seekh kebabs onto the freshly baked naan bread.
How to make the perfect naan bread:
Note: You can cook the naan on a hot griddle just like parathas.
1. After leaving the dough to rise for about one hour, dust a clean surface with flour and place the dough on it.
2. Press the dough with your fingers and flatten it. Turn it over a few times and keep pressing it flat.
3. Stretch the bread a little with your hands. Be careful to not tear it apart.
4. Dust some dry flour on the rolled dough.
5. Fold the dough inwards, one inch fold at a time.
6. Fold the dough inwards, making a spiral. Hold the centre of the spiral with your index finger.
7. Keep rolling the naan bread inwards until a round shape is achieved.
8. Keep holding the centre with your index finger.
9. Sprinkle some coriander leaves on the dough and press it gently with your fingers so they stick to it.
10. Put flour on the dough ball and dust away any excess flour before you start pressing it with your fingers.
11. Press the dough with your fingers and flatten it.
12. Slap the naan bread on the insides of the tandoor using a gaddi (bread pad). Be careful as the tandoor would be very hot at this point.
13. The bread will begin to rise as dark brown spots will appear on them.
14. Remove the bread from the tandoor using the end (hooked part) of the skewers. Using two skewers is advised.
14. Brush clarified butter or ghee on the naan bread as you take it out of the tandoor.
15. Place the seekh kebabs on the naan bread carefully using a knife.
Garnish with onions and lemon and serve hot.
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