Fried Seekh Kebabs

why make this recipe

Fried Seekh Kebabs make a quick, tasty snack. They cook fast and taste rich. You can use beef, lamb, or chicken. They work well for a party or a simple dinner. Try them if you want a spicy, juicy kebab you can make at home. You can also pair them with other fried dishes like pan-fried fish recipes for a full meal.

introduction

These Fried Seekh Kebabs are small, spiced meat cylinders fried until brown. The mix of onion, green chilies, herbs, and spices gives these kebabs strong flavor. They are easy to shape and fry. You can make them with or without an egg for binding. Serve hot with chutney or sauce.

how to make Fried Seekh Kebabs

Follow the simple steps below to make the kebabs. Mix well, shape, then fry until done. Keep the oil at medium heat so they cook through and brown evenly.

Ingredients :

• 500g minced meat (beef, lamb, or chicken)
• 1 medium onion, finely chopped
• 2-3 green chilies, finely chopped
• 2 tablespoons ginger-garlic paste
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh mint leaves, chopped
• 1 teaspoon garam masala
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• Salt to taste
• 1 egg (optional, for binding)
• Oil for frying

Directions :

1. In a large mixing bowl, combine the minced meat with chopped onions, green chilies, ginger-garlic paste, cilantro, mint, garam masala, cumin powder, coriander powder, and salt.
2. If using, add the egg and mix well until all ingredients are thoroughly combined.
3. Shape the mixture into cylindrical kebabs around skewers or your hands.
4. Heat oil in a frying pan over medium heat.
5. Fry the kebabs until they are cooked through and evenly browned on all sides, about 5-7 minutes.
6. Remove from the pan and drain on paper towels.
7. Serve hot with sauces or chutneys.

how to serve Fried Seekh Kebabs

Serve hot right after frying. Offer chutney, yogurt sauce, or ketchup on the side. They also go well with bread, naan, or rice. For a casual plate, add salad and lemon wedges. You can also pair them with a heavy side like chicken fried steak for a hearty meal.

how to store Fried Seekh Kebabs

Cool the kebabs to room temperature. Store them in an airtight container in the fridge for up to 3 days. To freeze, place kebabs on a tray and freeze until firm, then move to a freezer bag for up to 2 months. Reheat in a pan over low heat or in an oven until hot.

tips to make Fried Seekh Kebabs

• Use cold hands to shape the kebabs; it helps them hold shape.
• Do not crowd the pan; fry in batches so they brown evenly.
• If the mix is too loose, add a little bread crumbs or use the egg for binding.
• Cook on medium heat so the inside cooks without burning the outside.
• Taste a small piece raw mix after cooking a tiny amount to check salt and spice (cook that test piece fully).

variation

• Grill or bake instead of frying for a lighter version.
• Add a pinch of chili flakes or smoked paprika for extra heat.
• Mix in finely chopped bell pepper for a different texture.
• Make smaller meatballs instead of cylinders for kid-friendly snacks.

FAQs

Q: Can I use only chicken mince?
A: Yes. Chicken works well. Adjust cooking time to ensure it cooks through.

Q: Do I need the egg?
A: No. The egg helps bind. You can skip it and add breadcrumbs if needed.

Q: How do I know kebabs are cooked?
A: They should be brown outside and no pink inside. Use a small thermometer; 75°C (165°F) for chicken, 70°C (158°F) for beef or lamb.

Q: Can I make them ahead?
A: Yes. Make and chill them, then fry just before serving for best texture.

Conclusion

If you want a different take on seekh kebabs, try this stir-fry version: Stir Fry Chili Chicken Seekh Kebab Recipe. It gives a quick, spicy change to the fried style.

Fried Seekh Kebabs

These Fried Seekh Kebabs are richly spiced meat cylinders that fry up quickly and taste delicious, perfect for snacks or meals.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 7 minutes mins

Total Time 22 minutes mins

Servings: 4 servings

Course: Appetizer, Main Course, Snack

Cuisine: Asian, Indian

Calories: 250

Ingredients Method Notes

Ingredients

  

Meat Mixture

• 500 g minced meat (beef, lamb, or chicken)
• 1 medium onion, finely chopped
• 2-3 green chilies, finely chopped
• 2 tablespoons ginger-garlic paste
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh mint leaves, chopped
• 1 teaspoon garam masala
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• Salt to taste
• 1 egg (optional, for binding) Can be omitted or replaced with breadcrumbs.
• Oil for frying

Method

 

Preparation

1. In a large mixing bowl, combine the minced meat with chopped onions, green chilies, ginger-garlic paste, cilantro, mint, garam masala, cumin powder, coriander powder, and salt.
2. If using, add the egg and mix well until all ingredients are thoroughly combined.
3. Shape the mixture into cylindrical kebabs around skewers or using your hands.

Cooking

1. Heat oil in a frying pan over medium heat.
2. Fry the kebabs until they are cooked through and evenly browned on all sides, about 5-7 minutes.
3. Remove from the pan and drain on paper towels.

Notes

Use cold hands to shape the kebabs for better holding shape. Do not crowd the pan; fry in batches for even browning. Check seasoning by cooking a small piece of the mixture first.