Air Fried Seekh Kabab

 These Kababs are melt in your mouth soft. These soft Kababs are a must have at most of the Pakistani weddings and restaurants. One of my uncle who runs a marriage hall in Pakistan shared his recipe. Even though I had tried a couple of recipes in past but after trying this recipe I never made them differently.  I air fry them but you can try pan frying or baking.

Tips 

You can  make them in bulk and freeze them raw or half baked. Just air fry them before serving on low setting. Never stack them in a container as they get really hard to separate. Lay them flat on a tray, after doing one row apply cling wrap/plastic wrap and lay the second row.

Once they are completely frozen then you can put them in a container or a Ziploc bag. They are good for 6-7 months if stored this way. 

If you are pan frying them then use few tablespoons of oil and fry them with closed lid for few minutes. After 4-5 minutes you can open the lid. Don’t forget to flip them intermittently.

Air Fried Seekh kabab

I used both chicken and beef for this recipe. The most tricky part for making these kababs is draining the onion water with the help of a sieve or cheese cloth.

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Marination time 2 hours hrs

Course Main Course

Cuisine Desi, Pakistani

Servings 5 people

Ingredients

  

• 2 lb Chicken minced
• 1.5 lb Beef minced
• Onion 3.5lb
• 3/4 th pack Seekh kabab masala
• 1 tsp Red chilli powder
• 1 tsp Salt
• 1 tbsp Cumin ZeeraDry roasted and finely crushed
• 1 tbsp Whole Coriander seeds Dry roasted and finely crushed
• 1 tbsp Unsweetened coconut Dry roasted and finely crushed
• 1 tbsp Almond Dry roasted and finely crushed
• 2 Tbsp Ginger Garlic Paste
• 1/4 tsp orang food colour Zarday k rang
• 1 tsp Oregano
• 1/2 cup solid butter/Charbi

Instructions

 

• Chop the onion finely and let the water drain for few hours and then add all the dry masalas in it and mix it well ( I use electric chopper and cheese cloth for this)
• Then chop chicken and beef together (If you have have mince meat then give beef another round in your chopper to make fine)
• Add meat , solidified butter/ churbi and onion, mix them together with the help of your hands. ( if you have big chunks of churbi then crush them into finer pieces, again, I used my chopper for that).
• Let the meat sit for 2-3 hours.
• Now make fist size longitudinal kababs and spread them on a tray.(Dont stack them on top of each other.
• Air Fry it on medium to low setting (310-350). Let it rest for few minutes before taking them out of the air fryer.
• Half bake if needed first specially when doing big batch and air fry before serving .
• Use charcoal dhuan at the end for the BBQ flavor

Keyword Air fried snacks, Kabab