Seekh kebabs can be made with any ground meat – chicken, goat, lamb, or beef. You have to finely mince the meat in a food processor, combine it with all of the spices and then wrap the meat onto skewers.
If you are using wooden skewers, soak them in water for at least 30 minutes to make the process smooth. Brush the Kebabs with some butter right before serving to add the extra shine and taste. To make the kebabs extra soft, be generous with the butter.
The mushy and melt in mouth texture, soothing aroma, crunchy veggies, juicy meat, or chicken make us fall in love with kebabs time and again. Generally, kebabs are made with meat along with a pool of spices.
Divide the meat mix into 4 equal portions. Take each portion and form it into a long sausage-like kebab while pressing onto a flat metal skewer. Do this until the mix has firmly adhered to the skewer. Use some water on your hands to prevent the meat from sticking to them. Repeat the process with each portion.