Seekh Kabab Recipe in Urdu

Seekh Kabab Recipe in Urdu

Ajza aur Mikdaar

1. 1 kilo qeema bareek jali say nikala hua
2. 2 pyaz darmianay size ki chop karlain
3. 3 hari mirchain chop karlain
4. 1 gathi hara dhania bareek kaat lain
5. 2 anday
6. 1 tbsp laal mirch powder
7. Namak hasb-e-zaiqa
8. Chinese namak hasb-e-zaiqa
9. 1/2 tbsp dhara mirch
10. 1/2 tbsp garam masala
11. 1/2 tbsp sooka dhania
12. Cooking oil 2 tbsp
13. 1 tbsp ginger garlic paste
14. Meetha soda 1 tb sp

Bananay ka Tareeqa

1 bowl may tamam ajza daal dain or achi tarha mix karlain or 10 minutes tak mazeed mix kartay rahain  or phir cover karkay fridge may 1 ghantay kay liay rakh dain.1ghantay baad nikaal kar seekhon may lagaey or ingithi par rakh dain takreban 10 minute me tyaar hojaey ga.


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Seekh Kabab Recipe in English

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Seekh Kabab History: Origin, Evolution, and Cultural Significance

Seekh kabab is one of the most popular grilled meat dishes in South Asian and Middle Eastern cuisine. Made from minced meat mixed with spices and cooked on skewers, seekh kababs are known for their smoky flavor and juicy texture. The history of seekh kabab is deeply rooted in ancient grilling traditions and royal culinary heritage.

Origin of Seekh Kabab

The word “Seekh” comes from Persian and Urdu, meaning skewer. The term “Kabab” originates from ancient Middle Eastern languages, referring to roasted or grilled meat.

Seekh kabab originated in the Middle East and Central Asia, where nomadic tribes cooked minced meat on swords or metal skewers over open fire.

Mughal Influence on Seekh Kabab

Seekh kabab reached the Indian subcontinent with the arrival of Turkic and Mughal rulers between the 15th and 16th centuries. Mughal chefs refined the dish by:

Using finely minced meat

Adding aromatic spices

Mixing herbs, onions, and fats

This transformation turned seekh kabab into a flavorful and royal dish served in Mughal courts.

Role of the Tandoor

The introduction of the tandoor oven further enhanced seekh kabab. Cooking kababs in a tandoor allowed:

Even heat distribution

Smoky aroma

Juicy interior with a crisp exterior

Seekh kababs became especially popular in Punjab, Delhi, and Awadh (Lucknow).

Seekh Kabab in South Asian Cuisine

Over time, seekh kabab became a staple in Pakistani and Indian cuisine. Both beef and chicken seekh kababs gained popularity and were commonly served with naan, paratha, and chutneys.

In Pakistan, seekh kababs are an essential part of:

BBQ culture

Street food

Wedding and festival menus

Global Spread of Seekh Kabab

With South Asian migration, seekh kababs spread worldwide and are now popular in:

United Kingdom

Middle East

United States and Canada

Europe

They are featured in restaurants, food trucks, and BBQ menus globally.

Why Seekh Kabab Is So Popular

Seekh kababs remain popular because:

Rich and smoky flavor

High protein content

Easy to grill and serve

Versatile with spices and meats

Their bold taste and aroma make them universally appealing.

Modern Variations of Seekh Kabab

Today, seekh kababs come in many forms:

Chicken seekh kabab

Beef seekh kabab

Spicy and herb-flavored versions

Pan-fried and oven-baked styles

Despite these variations, traditional charcoal-grilled seekh kababs remain the favorite.

Conclusion

The history of seekh kabab reflects centuries of culinary evolution, from nomadic grilling practices to royal Mughal kitchens and modern BBQ culture. Its smoky flavor, simple preparation, and cultural importance have made seekh kabab one of the most iconic grilled dishes in the world.