How To Make Pakistani Seekh Kebab
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CreativityTranscript
00:00 Hey everybody, I'm Henry's How To's and I'm going to show you how to make Pakistani Beef
00:13 Shish Kebab.
00:14 Let's get straight into it.
00:16 So we'll start by grating one brown onion straight into a small bowl.
00:25 Now with our onion mixture, what we need to do is squeeze it to get some of this excess
00:28 moisture out.
00:30 Any extra moisture in the meat will make it fall off the skewer and that's definitely
00:35 not the result we want.
00:37 So you should have something that just looks like that.
00:43 So into our onion mixture we'll add one teaspoon of hot cayenne pepper, half a teaspoon of
00:49 black pepper, one tablespoon of salt, one teaspoon of ground ginger, about three crushed
00:57 garlic cloves, about one tablespoon of green chilli paste, along with about half a handful
01:04 of chopped fresh mint.
01:07 Now just using a spoon you want to give that a quick mix.
01:18 There's already a beautiful aroma coming out of this.
01:26 Okay so we'll set this aside for now and we'll bring across one kilo of ground beef.
01:33 Now this beef is a 70 to 30 ratio so that's 30% fat.
01:38 Now don't get scared that it's fatty, you've got to remember that we're grilling this so
01:43 all that fat is going to melt.
01:46 Now all we need to do with this is add our mixture straight into our beef like so.
02:00 And just using your hands all we need to do is squeeze and push all the meat around and
02:08 all we're trying to do is get that marinated completely in the meat.
02:14 So don't go doing it fast, you've got to do it slow and take your time.
02:18 If you rush it you might get a little spot that's just meat and no marinade and there's
02:23 nothing worse than the taste of raw, sorry unseasoned meat.
02:38 So we basically want something that looks like that.
02:43 So just push it back together into a bowl and what we're going to do is put this straight
02:48 into the fridge for about half an hour just so that all that marinade enhances.
02:52 Okay so after about a half an hour we can get started on skewering and cooking it.
02:56 Now just like any of my kebab videos I'm using my Persian mangal which is an open fire to
03:01 cook these and with our sif kebab we're going to put it on long metal skewers like this.
03:09 So we'll have our meat here and just a bowl of some warm water which will help us form
03:14 the skewers.
03:17 So just moisten your hand and you want to grab about half a handful of the meat mixture
03:25 and just in the bowl you want to roll it into a nice round meatball just like that and then
03:32 we're going to form it into a cylinder shape just in your hand like this.
03:39 And now we're ready to skewer it.
03:42 So we'll place the skewer right between the meat like that and you want to try and push
03:46 the meat straight onto the skewer like so.
03:50 As you can see one side's closed one side's open.
03:53 Then starting from the top push down on the meat like so.
03:59 So you're getting your thumb to do all the work.
04:02 Moisten your hand again and just go straight over it like that and turn it around and we'll
04:12 repeat it again.
04:15 And you want to take this excess off.
04:20 Now I'm not going to keep the pattern like this you can if you like it is a bit harder
04:24 though not everyone can do it but traditionally sif kebab is more of like this.
04:31 So it's almost a long cylinder shape.
04:35 So it's up to you I mean the shape isn't going to change the flavor.
04:40 So once you're done you want to continue with the rest and you also want to make sure you
04:45 have your grill on just so it's preheated by the time we finish making the skewers.
04:51 Okay so by this point your grill should be preheated and we'll start by putting our skewers
04:56 straight on.
05:06 Now traditionally this is cooked in a tandoor oven which is like pretty much a hole in the
05:11 ground but obviously that option isn't available here but if you do have that option by all
05:16 means use it.
05:22 So all we're doing now is pretty much every 30 seconds you want to rotate your skewers.
05:30 Now what this is doing is it's sealing the meat onto the skewer so we're not losing all
05:34 the meat juices and the marinade we want all that flavor in the meat still.
05:40 So from now on you just need to keep your eye on it every 30 seconds just flip it and
05:47 just be careful of fire flare ups because you don't want it to burn.
06:14 So after a couple of minutes you should start to get a nice brown color like that on them.
06:26 Once you get that it's ready to be served.
06:27 So we'll take them straight off and just put them to the side just so you can let it rest
06:37 and at this point if you're serving a rice dish or any sort of side dish go ahead and
06:41 serve that and we'll serve the kebabs right next to it.
06:45 So just like any other minced kebab from the top push it down a little and from the bottom
06:49 straight off.
06:50 And all we're doing is just repeating that for each skewer.
07:01 Okay and simple as that.
07:11 That's how you make Pakistani Shish Kebab.
07:12 I hope you liked that guys.
07:13 Please like and subscribe.
07:14 If you've got any comments or suggestions leave them at the bottom and I'll see you
07:17 all next time.
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