Summer Seekh Kebabs

Summer Seekh Kebabs: melt in your mouth kebabs made with spiced ground turkey, onions and peppers.

These kebabs are super easy, made with peppers (capsicums), onions, chilies and only a few spices, they’re super fresh and perfect in the summer. Serve them as an appetizer or with a cucumber tomato salad, cilantro mint chutney, and some tandoori rotis like I do and you have yourself a delicious meal! 

CHOOSING YOUR MEAT

• For these kebabs I used ground turkey, alternatively you could use ground chicken or lamb. The reason I like using turkey is because it’s a meat that picks up the flavors of whatever is added and it’s light in the summer.
• I choose the 80% lean option for kebabs as the natural fats help keep kebabs nice and juicy. Too lean of a mixture would result in dry kebabs. 

{Similar Reads: Chicken Chapli Kebabs}

HOW TO FLAVOR SUMMER SEEKH KEBABS

• There are a lot of flavours going on in these summer seekh kebab. Your flavor profile will be built by starting with ginger and garlic.
• We want to used finely chopped onions , so fine that they melt into the meat as it is cooked.
• For the spices I add a few basic spices including coriander, cumin and tandoori masala. You can use homemade tandoori masala or store bought.
• To brighten it all up and add an extra freshness we add green chilies for heat, cilantro (stem and all) and a finely cut bell pepper (capsicum). These ingredients balance out the spices! 

PREPPING SUMMER SEEKH KEBABS

• I find it easiest to form kebabs once they have been chilled. 
• During this time I get my skewers ready and a baking tray lined so I have a place to keep my uncooked kebabs. 
• I like using metal skewers but if you’re using wooden skewers, this is the time to soak them, while your mixture chills. 

COOKING SUMMER SEEKH KEBABS

• You can either grill your Seekh Kebabs on a grill that’s been brushed with oil or in a pan on medium heat. 
• For both methods I suggest using tongs to turn the kebabs so the mixture doesn’t fall off the skewers. 
• As soon as they are done cooking brush them with the lemony butter masala to keep them nice and juicy and serve with cilantro mint chutney, sirke wale pyaaz, lemon wedges and lots of freshly chopped cilantro.

Summer Seekh Kebabs

 

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Prep time

15 mins

Cook time

20 mins

Total time

35 mins

 

Summer Seekh Kebabs: melt in your mouth kebabs made with spiced ground turkey, onions and peppers.

Author: Nisha Vedi Pawar

Serves: 4-6

Ingredients

SUMMER SEEKH KEBABS

• 1.5 lbs ground turkey (80% lean)
• 4 green chilies; finely chopped
• ½ cup onion; finely chopped
• ½ cup bell pepper/capsicums; finely chopped
• ⅓ cup cilantro stems and leaves; finely chopped
• 1 inch fresh ginger; grated
• 3 garlic cloves; finely chopped
• 1 teaspoon cumin powder
• 1½ teaspoon coriander powder
• 1 tablespoon tandoori masala
• 2 teaspoon salt
• 2 tablespoon oil

LEMON BUTTER MASALA

• 1 tablespoon melted butter
• 1 tablespoon lemon juice
• 1 teaspoon chaat masala

Method

SUMMER SEEKH KEBABS:

1. Prepare the seekh kebab mixture by mixing all the ingredients besides the oil.
2. Work the mixture with your hands to thoroughly combine. Refrigerate for 20 minutes.
3. In the meantime line a large baking sheet with foil or parchment paper.
4. Remove mixture from refrigerator and start making the sheesh kebabs by wetting your hands.
5. Take a golf ball amount of seekh kebab mixture, role into a ball shape and pass the skewer through the center of the ball pressing gently as you can. Now spread it out evenly along the skewer. (If you don't have kebab skewers, just roll them into long logs).
6. If cooking indoors: Heat a large pan or skillet on medium high heat and add oil. When hot, add 3-4 kebabs at a time and cook on all sides, turning frequently until the kebab is fully cooked through (about 10 minutes or until the internal temperature is 165F). // If grilling: lay a sheet of aluminum foil on grill and transfer the kebabs to the grill, turning every couple minutes until the kebabs are is cooked through. You want an internal temperature of 165F.
7. As soon as the kebabs are cooked, brush or drizzle the lemon butter masala all over and serve hot with cilantro mint chutney, sirke wale pyaaz, lemon wedges and lots of freshly chopped cilantro.

LEMON BUTTER MASALA

1. Melt butter in a bowl and mix in lemon juice and chaat masala. Reserve until ready to use. As soon as the kebabs are cooked, brush or drizzle this mixture all over and serve hot with cilantro mint chutney, sirke wale pyaaz, lemon wedges and lots of freshly chopped cilantro.

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