Restaurant-Style Seekh Kebabs

Peel and roughly chop the onions. Place them in a food processor and process until finely chopped. Transfer the chopped onions to a cheesecloth or fine mesh sieve placed over a bowl. Squeeze out as much water as possible. Discard the water.

Peel the ginger and garlic. Roughly chop the green chilies. Add ginger, garlic, and green chilies to the food processor. Process until a coarse paste forms.

In a large bowl, combine the ground beef, beef fat, squeezed onions, ginger-garlic-chili paste, salt, and baking soda. Mix thoroughly with your hands, ensuring everything is well incorporated.

Knead the mixture for about 4-5 minutes. This helps to develop the texture and bind the ingredients. The mixture should become slightly sticky and cohesive.

Cover the bowl and refrigerate the kebab mixture for at least 30 minutes. This allows the flavors to meld and makes the mixture easier to handle.

In a small bowl, combine cumin seeds, black peppercorns, red chili powder, coriander seeds, and pippali (long pepper). Grind these spices together using a mortar and pestle or a spice grinder until you have a coarse powder.

Add chili flakes and garam masala to the ground spices. Mix well. Add a few drops of lemon juice to enhance the flavor. Set aside.

Take the chilled kebab mixture. Wet your hands with room temperature water to prevent sticking. Take a portion of the mixture (about the size of a small lime) and roll it into a ball.

Remove any excess mixture from your hands. Place the ball on a skewer. Gently press and roll the mixture around the skewer, shaping it into a long, even kebab. Ensure there are no cracks. Repeat with the remaining mixture.

Heat a tawa or a flat griddle over medium-high heat. Add about 2 tablespoons of cooking oil and let it get hot.

Carefully place the skewered kebabs onto the hot tawa. Cook for about 1-2 minutes per side, turning them frequently, until they are lightly browned and slightly firm. This initial searing helps them hold their shape.

Reduce the heat to medium. Continue cooking the kebabs, turning them regularly, for about 4-5 minutes, or until they are cooked through and nicely browned. Be careful not to overcook, as they can become dry.

In a small bowl, combine chopped fresh coriander, chopped tomatoes, thinly sliced red onions, and a squeeze of lime juice. Season with salt and freshly ground black pepper to taste. Gently toss to combine.

Serve the seekh kebabs hot, accompanied by naan or roti, and the prepared salad. Enjoy your delicious homemade seekh kebabs!