Pakistan · Beef · No. 129
Beef Seekh Kebabs
Pakistani dinner for one, on the table in 18 minutes. About 610 kcal and 38 g protein. It brings some heat.
Per portion
610kcal
38 gProtein
47 gCarbs
30 gFat
Calories from protein 25%, carbs 31%, fat 44%. Estimated from the ingredients.
Roughly £1.80 a portion.
Spicy
Method
- 1
Mix the beef mince with ¼ tsp salt, the cumin, chilli flakes and garlic, and shape into two long kebabs.
- 2
Fry or griddle over medium-high heat for 8–9 minutes, turning, until cooked through.
- 3
Warm the flatbread.
- 4
Serve the kebabs with the warm flatbread, a dollop of yoghurt, the red onion and coriander and a squeeze of lemon alongside.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/beef-seekh-kebabs/
