Seik Kawab
Traditional marinated meat skewers roasted over charcoal, typically served with chapati or hand-bread. The meat is marinated in a flavorful mixture of spices, yogurt, and lemon juice before being grilled to a rich brown color.
Ingredients
- 2 pounds Beef, mutton, or veal, boneless, slightly chopped (Cut into 2-inch squares after marinating)
- 2 tablespoons Mustard oil (Can substitute with vegetable oil if mustard oil is unavailable)
- 4 teaspoons Onions, ground or finely grated
- 1 teaspoon Ground chilies or chili powder (Adjust to taste)
- 0.5 teaspoon Ground ginger
- 0.25 teaspoon Ground garlic or garlic paste
- 1 teaspoon Ground turmeric
- 1.5 teaspoons Salt
- 1 cup Thick yogurt (tyre or dhye) (Greek yogurt works well)
- 0.5 teaspoon Ground coriander seed
- 1 large lemon Lemon juice, freshly squeezed (About 3-4 tablespoons)
- 3 tablespoons Ghee for basting (Or clarified butter)
More recipes using Beef_mutton_veal
Instructions
- 1Remove bones from 2 pounds of beef, mutton, or veal. Chop the meat slightly without mincing or cutting through it completely. The meat should remain in larger pieces.
- 2In a large bowl, mix together the mustard oil, ground onions, ground chilies, ground ginger, ground garlic, ground turmeric, salt, thick yogurt, ground coriander seed, and lemon juice. Combine well until all ingredients are thoroughly incorporated.
- 3Add the chopped meat to the marinade mixture and mix well, ensuring all pieces are coated. Turn the meat over occasionally to allow it to absorb the mixture. Let it marinate for about 15 minutes.
- 4After the initial marination, cut the meat into equal-sized squares, approximately 2 inches each. Return the squares to the marinade and continue to marinate for a full hour, turning occasionally.
- 5Prepare a charcoal grill or preheat a gas grill or broiler to medium heat. If using a broiler, position the rack about 6 inches from the heat source.
- 6Thread the marinated meat squares onto metal skewers (silver, plated, or stainless steel). Leave a small space between each piece to ensure even cooking.
- 7Place the skewers over a slow charcoal fire or under the broiler. Roast or broil, continuously basting with ghee throughout the cooking process. Turn the skewers regularly to ensure even cooking. Cook for 15-20 minutes total, or until the meat is cooked through and has developed a rich brown color without burning or singeing. The internal temperature should reach 145°F for medium doneness.
- 8Remove the meat from the skewers and serve hot, traditionally with chapati or hand-bread. Can also be served with rice occasionally.
