Restaurant Style Seekh Kabab Recipe - Soft and Juicy Beef Qeema Kabab - video Dailymotion

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Restaurant Style Seekh Kabab Recipe - Soft and Juicy Beef Qeema Kabab

Transcript

00:00Bismillah-ir-Rahman-ir-Rahim, Assalam-o-Alaikum, ladies and gentlemen, I am Afzal Arshad.

00:04Today, we are going to make Beef Seekh Kebabs.

00:06In the last few days, we have seen a lot of Kebabs recipes.

00:10We have made Dahi Kebabs, we have made very good and juicy Kebabs on Tawa.

00:14We have made Seekh Kebabs, but we have made it in Chicken.

00:16So, a lot of people have requested that how to make Restaurant Style Beef Kebabs.

00:21Which should not be dry, should be juicy and should have the same flavor.

00:26And the mince should be well cooked.

00:28The biggest problem people have is that Kebabs do not stay on the skewer.

00:32So, today I will focus more on how to keep Kebabs on the skewer.

00:37First of all, we need beef mince.

00:40You have to take mince which has fat and lean meat.

00:44So, the mince I have taken had 80% pure meat and 20% fat.

00:52You can see the white fat in it.

00:56I have passed this mince twice through the machine so that the mince can be finely chopped.

01:02You can see that the mince is finely chopped.

01:05The most important thing while taking mince is that you do not have to wash the mince.

01:10You have to clean the machine properly, clean the meat properly and then take out the mince.

01:16You do not have to wash it with water if you want to make Kebabs.

01:20The first mistake is that moisture comes from water and Kebabs do not stay on the skewer.

01:24Secondly, we need 5 medium sized onions cut into 4 pieces.

01:30After that, we need 2 inches of ginger, 5 to 6 cloves of garlic and 4 to 5 green chilies.

01:37First of all, I have taken a chopper.

01:39We will put the onions in it.

01:43And we have to chop this onion.

01:48I have chopped this onion and made it fine.

01:51Take a bowl and put a cloth on it and take out the onion in it.

02:00Press it like this and take out the water.

02:04The onion will come like this without water.

02:07Now in this chopper, put green chilies, ginger and garlic and make its paste.

02:15Now take a bowl and put the mince in it.

02:20Put the onions in it.

02:23Put green chilies, ginger and garlic in it.

02:27And put 1 teaspoon of salt in it.

02:30After putting these things in it, you have to knead it properly.

02:34At this point, we are opening the mince strings.

02:37We will knead it properly for 4 to 5 minutes.

02:40Now the mince strings will open more and someone had commented that salt also sticks to the meat.

02:48If you add salt to the mince and knead it properly, it will stick to the meat and the mince strings will also open.

02:54Ultimately, if we are kneading it, it will make the meat softer.

03:00And if you have separate fat, then you have to take 800 grams of meat and 200 grams of fat which is close to the kidney.

03:12Take that fat and put it in it.

03:14Or if you get lamb fat, it is best to put it in it and knead it properly.

03:24Now we have to prepare the masala for these kebabs.

03:27I am telling you the masala recipe separately so that you can also make it and keep it.

03:31We will put 1 teaspoon of cumin in it.

03:34We will put half a teaspoon of black pepper.

03:36You can do a little more than half a teaspoon.

03:39We will put 1 teaspoon of red chili.

03:41We will put 1 teaspoon of coriander.

03:43And we use peepali in it.

03:45It is like black pepper, but it is a long pepper.

03:49So you have to take a piece of peepali and put half of it in it.

03:53It has a slight flavor because it is very spicy and its smell is also very spicy.

03:58So we will put a small piece of it in it.

04:01You have to grind these spices.

04:03Now we have grinded this masala.

04:05Now in this masala, we will put 1 teaspoon of crushed red chili.

04:10We will take 1 teaspoon of coriander and crush it and put it in it.

04:15And now we have to add something for sourness in this masala.

04:18I am using lime powder here.

04:20If you have tartar, add a little tartar or add a little lemon juice to it.

04:26We will add lime powder to it.

04:28You have to add about 2-3 pinches of it.

04:31Now the last thing in this is garam masala.

04:33Add a little of this too.

04:35Add a quarter teaspoon and mix it with it.

04:38Now the kebab masala is ready.

04:40Remember that we have not added salt to it because we have added salt separately.

04:44This masala is for 1 kg kebab.

04:46So you can add 1 teaspoon of salt to it.

04:49Now in this mince, add this seekh kebab masala.

04:54Add a quarter teaspoon of sweet soda to it.

04:57Now add all these things and knead it again.

05:02Now you have to keep it in the fridge for at least half an hour.

05:05So that all the flavors settle well.

05:08And the sweet soda that has been added to it, also starts working well in it.

05:12After that, its kebabs can be made.

05:14After half an hour, when you take it out of the fridge,

05:17then this mince will be a little soft.

05:20At that point, you have to knead it for the last time and then start making its kebabs.

05:25Like this.

05:26Now you have to keep it in the fridge for at least half an hour.

05:30Like this.

05:31You have to knead it.

05:32It will stick to your hands, that's why you have to wet your hands.

05:35If you feel that your mince is not coming together properly,

05:38then the main reason for that is that you have added less fat to it.

05:44The second reason is that the mince is thick.

05:46So the way to fix this is that you put it in a chopper,

05:51blend it a little, and all the mince will come together.

05:54It should be like a roti dough.

05:59Obviously, its texture will not be like that, but its softness should be like that.

06:03Now this mixture is ready.

06:05You can make kebabs from it.

06:07We will put it on skewers.

06:09So when you want to put kebabs on this skewer,

06:11wet your hands in this water.

06:13Keep clean water at room temperature.

06:15It is neither cold nor hot.

06:17You have to take a handful of kebab mixture from here,

06:20so that you can make a good-sized kebab.

06:22Now I will remove the extra mixture from my hand.

06:26First, we will press it like this to remove the cracks.

06:31We will make a ball of it.

06:35You have to keep wetting your hands at the same time,

06:39so that there is a little moisture in it.

06:42When the cracks of this ball are removed,

06:44put the skewer on it, press it down and join it like this.

06:50Once you put it on the skewer like this,

06:52it should stay on top properly.

06:54If it is not staying,

06:56either your mixture is thin or it is not sticking inside.

06:58The fat is not properly put inside.

07:00Now we have to make it long while wetting our hands.

07:02For that, use your fingers

07:04and spread this mixture evenly over the entire skewer.

07:08The shape of the kebab will start to form.

07:14Now we will put the kebab on skewer.

07:16Now we will put the kebab on skewer.

07:26Now I have taken an iron griddle

07:28and I have heated it.

07:30I am putting the skewer on one side of it.

07:32Now we have to put the kebabs on this griddle.

07:34We have to cook them only for 1 to 2 minutes.

07:36We will cook them enough

07:38so that they can be removed from the skewer and not break.

07:40The rest will be cooked in the pan.

07:43The fire should be very high under the griddle

07:45and we will cook them for 1 to 2 minutes

07:47from all sides.

07:49I have made a lot of barbecue videos on the griddle

07:51but the beef kebabs

07:53that you cook on the griddle

07:55will take a little more time

07:57and they will become dry.

07:59That's why we are not cooking them on the griddle.

08:01We will cook them enough

08:03so that they can be removed from the skewer

08:05and then we will cook them in the pan.

08:07They have been cooked for 1 minute.

08:09I will change their sides like this.

08:11I will change their sides like this.

08:19Now we have to move the kebabs

08:21from the front,

08:23from the center

08:25and from the back.

08:27We have to move them all at once

08:29because they are not cooked yet.

08:31We have to move them all at once

08:33and remove them from the pan.

08:35They are half done.

08:41Look at these kebabs.

08:43They are half done.

08:45You can cook them on the griddle

08:47in the same way.

08:49They are perfectly done.

08:51They will not break.

08:57Look at this.

08:59We have half cooked the kebabs.

09:01At this point,

09:03you can freeze them.

09:05You can put them in a bag

09:07and freeze them.

09:10You can defrost them and grill them.

09:12They will cook easily.

09:14If you want to cook them on coal,

09:16then you have to cook them

09:18on high heat.

09:20It should take 5 to 6 minutes

09:22to cook the kebabs.

09:24If you cook them longer,

09:26the juices will come out

09:28and they will become dry.

09:30For these kebabs,

09:32we will make a salad.

09:34We have 2 to 3 mint leaves,

09:36some coriander,

09:38some lemon juice,

09:48some salt,

09:50and some fresh black pepper.

09:54Mix it well.

09:58This salad

10:00will be served.

10:02I have a griddle here.

10:04I will put some oil on it.

10:08You have to heat the oil

10:10and the griddle before putting the kebabs.

10:14The oil is hot now.

10:16We will put the kebabs in it.

10:28You have to turn them

10:30and cook them from all sides.

10:38You have to cook them

10:40on medium to high heat.

10:42If you cook them on low heat,

10:44the juices will come out

10:46and they will become dry.

10:48You have to cook them

10:50for 4 to 5 minutes.

10:52You don't have to cook them longer.

10:54I have kept naan on a plate.

10:56Now we will put

10:58some salad on it.

11:02The kebabs are cooked well.

11:04We will pick them up

11:07and put them here.

11:19The kebabs are ready.

11:37Bismillah!

11:39Let's taste it.

12:07The kebabs are very soft

12:09and delicious.

12:11The spices we have added

12:13are very delicious.

12:15If you have this salad

12:17with it,

12:19you have to make this recipe

12:21at home.

12:23Eid is coming.

12:25You will make very delicious kebabs.

12:27See you in the next recipe.

12:29Take care of yourself.

12:31Allah Hafiz!

Restaurant Style Seekh Kabab Recipe - Soft and Juicy Beef Qeema Kabab

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