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Food Guide to Cooking

Watch: Here's how to make seekh kebab and naan bread

An unleavened bread and spiced minced meat cooked in a cylindrical clay oven (tandoor)



A guide to making seekh kebab and naan
Video Credit: Anas Thacharpadikkal/Gulf News

Ingredients: 

200 gms mutton (goat meat)

50 gms cheese (cheddar)

50 gms onion

20 gms garlic

10 gms ginger

Salt to taste

1 tbsp coriander powder

1 tbsp cumin powder

4 tbsp Kashmiri red chilli powder

Coriander leaves to garnish

For naan bread: (recipe and video below)

1 kg maida (all-purpose white flour)

2 tbsp ghee or clarified butter 

30 ml oil

½ tbsp kevda (screwpine)

700 ml banana and milk paste (½ banana and 200 ml milk mashed together)

3 tsp sesame seed

1.5 tsp nigella seed

Salt to taste

Ingredients [Top left onwards]: Coriander, Kashmiri red chilli powder, garlic, salt, cumin powder, onions, coriander powder, kebab mixture, green chillies, red dry chillies, ginger, garam masala (mix of Indian spices)
Image Credit: Stefan Lindeque/Gulf News
Ingredients for Naan [clockwise]: All-purpose white flour, sesame seeds, sugar, milk, keora, salt, nigella seeds
Image Credit: Stefan Lindeque/Gulf News

Note: You can bake the seekh kebabs in an oven at 220C for 20 - 30 minutes.

To make the dough:

1. In a bowl, add white flour, sesame seeds, salt, sugar, kewra water and banana paste to begin kneading. Pour water little by little to the flour, as you knead.

2. Once all the ingredients are combined, turn the dough onto a clean surface (dusted with flour) and knead for 3 to 4 minutes. Keep kneading till the dough is pliable. Using your knuckles stretch the dough, fold it inwards and knead. 

3. The dough should be soft and not sticky, so do not add excess water. Whereas adding excess flour will make the dough stiff and dry. 

4. Once done, keep the dough loosely covered for one hour. Let the dough rise.

For the Kebab mix:

1. In a bowl, add minced meat and spices together. 

Put minced meat in a bowl
Image Credit: Stefan Lindeque/Gulf News

2. Add all the spice powder, garlic, ginger, onion and green chillies. 

Add sliced onions

Add chopped ginger

Add garlic cloves

Add cheddar cheese

Add whole green chilies

Add chopped coriander

Add salt

Add Kashmiri red chili powder

Add rest of the spice powders - cumin powder, coriander powder and garam masala

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3. Once you have added all the spices together, mix them well.

Mix the meat and spices together
Image Credit: Stefan Lindeque/Gulf News
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4. Mix the minced meat and spices well. 

Mix them together
Image Credit: Stefan Lindeque/Gulf News

5. Put the meat mixture in a food processor or blender. 

Add minced meat into a food processor

Blend the meat mixture together

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6. The meat mixture is now ready to be put on skewers.

Blended meat mixture
Image Credit: Stefan Lindeque/Gulf News

7. Before you do so, wet your palms with water so that the meat mixture does not dry out and stick well to the skewer. 

Wet your palms before putting the meat on the skewer
Image Credit: Stefan Lindeque/Gulf News

8. Put the kebab mixture on the skewer. 

Put the kebab mixture on the skewer
Image Credit: Stefan Lindeque/Gulf News
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9. Spread the kebab mixture on the skewer with your hands, pressing from up to down. 

Press the kebab mixture on the skewer
Image Credit: Stefan Lindeque/Gulf News

10. Add the skewer in the open tandoor or cylindrical clay oven carefully. If you are using a barbeque, then oil the grill gates and heat it on medium to high heat. Cook the kebabs for 8 to 11 minutes and keep turning it over every few minutes.

In an open tandoor, add the skewer
Image Credit: Stefan Lindeque/Gulf News

11. Remove the seekh kebabs onto the freshly baked naan bread. 

Remove the seekh kebab onto the freshly baked naan bread
Image Credit: Stefan Lindeque/Gulf News

How to make the perfect naan bread:

Note: You can cook the naan on a hot griddle just like parathas. 

1. After leaving the dough to rise for about one hour, dust a clean surface with flour and place the dough on it.

Roll the dough into a perfect round shape
Image Credit: Stefan Lindeque/Gulf News
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2. Press the dough with your fingers and flatten it. Turn it over a few times and keep pressing it flat.

Press the dough roll with your fingers to flatten it
Image Credit: Stefan Lindeque/Gulf News

3. Stretch the bread a little with your hands. Be careful to not tear it apart. 

Stretch the bread
Image Credit: Stefan Lindeque/Gulf News

4. Dust some dry flour on the rolled dough. 

Sprinkle flour on the rolled dough
Image Credit: Stefan Lindeque/Gulf News

5. Fold the dough inwards, one inch fold at a time. 

Fold the dough inwards (one inch fold)
Image Credit: Stefan Lindeque/Gulf News

6. Fold the dough inwards, making a spiral. Hold the centre of the spiral with your index finger.

Roll the bread inwards, making a spiral
Image Credit: Stefan Lindeque/Gulf News
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7. Keep rolling the naan bread inwards until a round shape is achieved.

Keep rolling till it forms a spiral
Image Credit: Stefan Lindeque/Gulf News

8. Keep holding the centre with your index finger.

Make a spiral with the dough
Image Credit: Stefan Lindeque/Gulf News

9. Sprinkle some coriander leaves on the dough and press it gently with your fingers so they stick to it. 

Sprinkle some coriander leaves on the dough
Image Credit: Stefan Lindeque/Gulf News

10. Put flour on the dough ball and dust away any excess flour before you start pressing it with your fingers.

Put flour on the dough ball
Image Credit: Stefan Lindeque/Gulf News

11. Press the dough with your fingers and flatten it. 

Press the bread
Image Credit: Stefan Lindeque/Gulf News
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12. Slap the naan bread on the insides of the tandoor using a gaddi (bread pad). Be careful as the tandoor would be very hot at this point. 

Put the tandoor bread into a tandoor

Seekh kebab

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13. The bread will begin to rise as dark brown spots will appear on them.

The bread will begin to rise
Image Credit: Stefan Lindeque/Gulf News

14. Remove the bread from the tandoor using the end (hooked part) of the skewers. Using two skewers is advised.

Remove the naan bread
Image Credit: Stefan Lindeque/Gulf News

14. Brush clarified butter or ghee on the naan bread as you take it out of the tandoor. 

Brush oil on the naan
Image Credit: Stefan Lindeque/Gulf News

15. Place the seekh kebabs on the naan bread carefully using a knife.

Remove the seekh kebab onto the freshly baked naan bread
Image Credit: Stefan Lindeque/Gulf News
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Garnish with onions and lemon and serve hot. 

Seekh kebab served on naan
Image Credit:
Ustaad Hira
Ustaad at the Mumbai-based legendary Indian restaurant - Copper Chimney restaurant, Dubai.
Ustaad Bharat Singh
Ustaad at the Mumbai-based legendary Indian restaurant - Copper Chimney restaurant, Dubai.

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