Seekh Kebabs (Bawarchi Style)
A street-commercial beef seekh: marrow-rich, peppery, and so elastic it clings to your finger. Follow the ratio and the two-pass fine grind for the signature juicy chew.
Combine beef, goat net fat, squeezed onion pulp, green chillies, garlic and ginger in a large tub. Keep everything ice-cold.
Sprinkle MSG, baking soda, transglutaminase, green cardamom, cumin, coriander, red chilli, the pepper-cardamom mix and most of the salt over the meat blend.
Wearing gloves, knead vigorously until spices coat every fibre. Pass the mixture through a meat grinder fitted with a fine plate.
Fold in bone marrow plus the finely crushed cashews and almonds. Mix again, then grind a second time through the fine plate.
After the second grind the mince should be elastic and tacky. Adjust seasoning with the remaining salt if needed. Rest chilled for 24 hours or portion immediately.
Skewer 120 g portions onto wide flat skewers. Grill over very hot coals: sear 30 seconds per side, then cook about 3 minutes per side until juices bead on the surface.
Notes
- Keep all ingredients near-freezing; warm fat will refuse to bind.
- If marrow is unavailable, grate a boiled egg white into the mince after the first grind for texture.
- Mix salt to taste after a test patty, especially if scaling down the batch.
- Serve straight off the grill; marrow-solidified kebabs lose their buttery juiciness.
- Brush with saffron-infused onion juice and butter (not included in the ingredient list) as you grill for extra sheen.