Seekh Kebabs
Likely imported from Persian kitchens, these kebabs rely on technique: cold mince, high fat and relentless mixing so the proteins knit without binders.
Prep the mince. If the grind is lean, pulse in the minced kidney fat to reach roughly 30% fat. Keep the mixture refrigerated.
Grate the onion and squeeze out the juice. Reserve the liquid. Finely dice green chillies, mint, garlic and ginger.
Grind cumin and clove. Combine them with long pepper, black pepper, chilli powder, smoked paprika, black cardamom, salt and baking soda.
Add the cold mince to a mixer with paddle attached. Add the aromatics and spices. Work on low speed for 2 minutes until the fibres knit and the mixture self-binds.
Drizzle in ghee and mix another minute until fully incorporated. The blend should look glossy and elastic.
Shape into a log, wrap, and chill in the freezer for 30 minutes so the fat firms.
Divide into portions and skewer on square or flat skewers. Ideally, 100 g of meat mixture on a 24 cm long square skewer with a 1cm thickness. Press to achieve even thickness with no internal air gaps.
Grill over high heat: sear 30 seconds per side to set the surface, then cook about 2 minutes per side (10 minutes total) until lightly browned.
Remove and brush with emulsified lime and butter to cool and give it a glossy finish.
Notes
- Squeeze onions until no liquid drips; reserve the juice for another dish.
- Blast up the heat on the skewers until the moment they hit the fire so they form a skin that prevents breakage.