Seekh Kebabs are very popular in South Asia. They are made out of ground meat. Made into shapes of sausage links, they are cooked in tandoor or in the oven or on a pan. The succulent texture with right spices really make it a great dish for appetizer or even main course. Usually they are served with chutney, onions and fresh chilies. In my recipe I have used ground turkey as it take on the flavors really well. I have also provided recipe of a coriander, mint & tamarind chutney that really goes well with it.
Serves: 3 people; Prep Time: 20 – 25 minutes; Marinade Time: 60 – 120 minutes, Cook Time: 20 – 25 minutes
| Ingredients for Turkey Seekh Kebab About 2 pounds ground turkey with at least 3% fat 1 Tbsp. Garam Masala 1 Tbsp. Cardamom Powder 1 Tbsp. Paprika (If you like spicy go for Chilly Powder) 1 Tbsp. Cumin Powder 1 Tbsp. Coriander Powder 2 Tbsp. Mint Leaves (Finely Chopped) 2 Tbsp. Coriander Leaves (Finely Chopped) 1 Cup Dried Fried Onion (You can use onion powder if you dont have access to Dried Fried Onions) 2 Tbsp. Olive Oil Salt to taste Ingredients for Chutney 4 Tbsp. Mint Leaves (Finely Chopped) 4 Tbsp. Coriander Leaves (Finely Chopped) 1/2 Cup Yogurt 1 Tbsp. Tamarind Paste 1 Tbsp. Sugar 1 -2 Green Chilies (If you like spicy) Salt to taste Step 1: Marinade Turkey Directions: Mix all the ingredients listed above for Turkey Seekh Kebab in a large bowl and mix in well together with hands. Cover the mix and keep it in the refrigerator for 1-2 hours. Step 2: Make the chutney Directions: Add all the ingredients listed above for Chutney into a food processor and grind. Use water as you see fit. The end goal is to keep the chutney not too watery and not too thick. This is super easy to make. Not only can you eat this with kebabs, you can also use it as salad dressing, sandwich spread. Should last for about 3-4 days. |
| Step 2: Make the kebabs Directions: If you are using metal skewers you are good to go. If not, please make sure have the wooden skewers soaked in water at least 30 minutes. Preheat the oven at 400F. Take the marinated turkey out of the refrigerator. This should make about 7-8 links. Divide the turkey into 8 equal balls. Use a little oil in your palms and flatten each of these balls and create a kebab link using the skewer as the center of the kebab. Dont worry too much about getting the perfect shape as long as all of them are consistent in look and feel so that they cook evenly. On a oven tray, lay down parchment paper, spray or brush with oil and keep the kebabs on the tray with some distance between each of them. Spray or Brush oil on top of the kebabs and pop the tray in the oven. After 12 minutes, turn the skewers and put the kebabs back on for another 12-13 minutes. Once the time is over and tray is out of oven, try to check if you can get the meat off the skewers without trouble. If yes, that means meat is fully cooked. If not keep it back on the oven for about 5 minutes. Once the kebabs are ready, serve them with chutney, some freshly cut red onions and green chilies. The best part is you can also eat it with roti or naan and it tastes equally awesome. |
RathKitchen 
Very nice recipe – will also try with chicken and lamb. For the chutney, we didn’t use yogurt, tamarind paste or sugar and instead added some ginger, lime juice and chaat masala – that also worked.
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Glad you enjoyed the recipe. Thanks for suggesting great alternative. We will try it as well.
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