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

Here’s a **restaurant-style seekh kabab recipe** that will give you **soft, juicy, and flavorful beef seekh kababs** at home! This recipe uses simple techniques to ensure the kababs stay tender and don’t break while cooking.

---

### **Ingredients**
**For the Kabab Mixture:**
- Beef Qeema (minced meat) – 500g (preferably 20% fat content)
- Onion – 1 medium (finely grated, water squeezed out)
- Garlic paste – 1 tsp
- Ginger paste – 1 tsp
- Green chilies – 2-3 (finely chopped)
- Fresh coriander – 2 tbsp (chopped)
- Cumin powder – 1 tsp
- Coriander powder – 1 tsp
- Red chili powder – 1 tsp (adjust to taste)
- Garam masala – 1 tsp
- Black pepper – ½ tsp
- Salt – 1 tsp (adjust to taste)
- Bread crumbs – 2 tbsp
- Egg – 1 (optional, for binding)
- Butter/oil – 2 tbsp (for moisture)

---

### **Steps to Prepare**

#### 1. **Prepare the Qeema Mixture**
- In a large bowl, add minced beef, grated onion (make sure it’s dry), garlic and ginger paste, green chilies, and coriander.
- Add all the spices (cumin powder, coriander powder, red chili powder, garam masala, black pepper, and salt).
- Add bread crumbs for binding and an egg for extra softness. Add butter or oil for richness.
- Mix the ingredients thoroughly. Knead the mixture with your hands for 5-7 minutes to make it smooth and well-combined. This helps the kababs hold their shape.

---

#### 2. **Chill the Mixture**
- Cover the mixture and let it rest in the refrigerator for 30-60 minutes. This helps bind the mixture and enhance the flavors.

---

#### 3. **Shape the Kababs**
- Take a handful of the mixture and mold it around skewers (seekhs) to form long kababs. If you don’t have skewers, shape them into elongated cylinders by hand.
- Wet your hands slightly to prevent sticking while shaping.

---

#### 4. **Cook the Kababs**
- **Grill/BBQ**: Place the kababs on a preheated grill or over hot coals. Cook for 8-10 minutes, turning occasionally for even cooking. Brush with oil or butter to keep them moist.
- **Pan-Fry**: Heat a non-stick grill pan or frying pan with a bit of oil. Cook the kababs on medium heat for 6-8 minutes, turning carefully.
- **Oven**: Preheat to 200°C (400°F). Place the kababs on a baking tray lined with foil. Bake for 15-20 minutes, turning midway and brushing with oil.

---

### **Tips for Juicy Kababs**
1. Use beef with some fat content (at least 20%) to keep the kababs moist.
2. Avoid overmixing the mixture to prevent toughness.
3. Squeeze out water from the onion to avoid breaking kababs.
4. Chill the mixture before shaping for better handling.
5. Brush oil while cooking to retain moisture.

---

### **Serving Suggestions**
- Serve hot with naan, paratha, or rice.
- Pair with mint chutney, tamarind sauce, or raita.
- Garnish with sliced onions, lemon wedges, and fresh coriander.

---

Let me know how your kababs turn out or if you’d like variations for chicken or lamb! 😊