Reshmi kebab is a popular Pakistani BBQ item prepared by marinating minced meat with a blend of spices, including coriander, cumin, and garam masala. The mixture is then shaped onto skewers and grilled to perfection, resulting in tender, juicy kebabs with a hint of smoky char.
Exploring the Origins and Popularity
Reshmi Seekh Kebab is a staple BBQ item all over South Asia and loved all over Pakistan. The word "reshmi" translates to "silk" in Urdu derived from the word "Resham," reflecting the smooth and velvety texture of these kebabs. Reshmi Kebabs are almost always made with chicken. I have really perfected this recipe and so excited for you to try it!
What Sets this Reshmi Seekh Kebab Apart?
Reshmi literally means "silky" in Urdu and to really create that smooth and tender taste, I add three ingredients you may not find in other recipes. These ingredients are also used by many restaurants so it's a well-kept secret! To make restaurant quality Reshmi kebabs, you'll want to add beef or mutton fat (I prefer beef cause mutton/lamb can have a strong smell), mozzarella cheese and heavy cream. Just ask your butcher to do the heavy lifting because fat by itself is not available in most supermarkets. These ingredients will make them tender not just when served fresh but the leftovers will also taste deliciously tender!
Best Tips for Perfect Reshmi Seekh Kebabs
Creating my perfect Reshmi Seekh Kebabs requires few key techniques. Here are some tips to ensure your kebabs turn out perfectly every time. These are the same steps that I use for my Beef Seekh kebab and Koobideh Kebab:
- Strain the onions: To prevent excess moisture in the mixture, strain the finely minced onions, ginger, garlic, chili and coriander before adding them to the chicken mixture. It's easy to blitz these ingredients in a food processor and just squeeze out the liquid in a cheesecloth or kitchen towel. Moisture will 100% make your kebabs fall off the skewer! This ensures that the kebabs hold their shape and don't fall off the skewers during cooking.
- Use enough fat: Incorporating beef or mutton fat into the mixture not only adds flavor but also helps bind the ingredients together. This ensures that the kebabs remain moist and juicy, resulting in a deliciously tender texture.
- Char the kebabs: While Reshmi Seekh Kebabs may not brown easily in the oven, finishing them off on an open flame adds a charred texture and smoky aroma that enhances the overall flavor profile of the dish. This step adds an authentic touch to the kebabs, replicating the experience of traditional barbecue cooking. Char= Flavor!
Why You Should Make This Recipe
- Easy Preparation: With simple ingredients and easy-to-follow steps, this recipe allows you to create restaurant-quality kebabs at home.
- Customizable to Your Taste: Adjust the spices and ingredients to suit your preferences. Up the spice level if you like it more spicy! The current measurements have a medium spice to it.
- High in Protein: Chicken is leaner than red meat and is packed with protein. You can omit the beef fat but I personally can't make this without it. The taste is unparalleled.
What Can You Make with Leftovers?
My favorite way to use up leftovers is to wrap the Reshmi kebabs in paratha with pickled red onions and mint raita and make a delicious paratha roll. You can also chop up the kebab and make it into a sandwich or stuff it inside a frozen puff pastry with cheese. Just use it like you would any leftover meat!
How to Make Reshmi Seekh Kebab:
Ingredients:
- 2 lb chicken thighs
- 10 grams beef or mutton fat
- 4 teaspoon ground coriander
- 3 teaspoon ground cumin
- ½ teaspoon garam masala
- ¼ teaspoon nutmeg
- ¼-1/2 teaspoon red chili powder
- ½ teaspoon black pepper
- 1 teaspoon salt
- 1 green chili
- ½ red onion, finely chopped and strained
- 5-6 garlic cloves
- A thumb-sized piece of ginger
- ½ cup coriander leaves
- ½ cup mozzarella cheese
- 4 tablespoon heavy cream
Method:
- Grind the onion, garlic, ginger, green chili, and coriander in a chopper until finely minced.
- Add this mixture along with all the spices to the chicken and mix well.
- Add cheese and cream to the mixture and combine thoroughly.
- Put the mixture onto skewers and shape them.
- Bake in a preheated oven at 475°F for 12-13 minutes.
- Finish by roasting the kebabs one by one on an open flame until charred.
- Serve hot and enjoy the irresistible flavors of Reshmi Seekh Kebab.
Watch how to make Reshmi Chicken Seekh Kebab
Reshmi Seekh Kebab
Ingredients
- 2 lb chicken thighs
- 200 grams beef or mutton fat or 10% of the chicken weight
- 4 teaspoon ground coriander
- 3 teaspoon ground cumin
- ½ teaspoon garam masala
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice this is ground allspice berries also called Pimento, not to be confused with allspice blend
- ¼-1/2 teaspoon red chili powder increase to 1 teaspoon if you can handle the heat
- ½ teaspoon black pepper
- 1 teaspoon salt
- 1 green chili
- ½-3/4 red onion
- 5-6 garlic cloves
- 1 thumb-sized piece of ginger
- ½ cup coriander leaves
- ¼ cup mozzarella cheese
- 2-4 tablespoon heavy cream
Instructions
- Ask your butcher to give you ground chicken thighs mixed with 10% beef or mutton fat.
- Grind the onion, garlic, ginger, green chili, and coriander in a chopper until finely minced. Do not add water.
- Strain the mixture in a cheesecloth or kitchen towel to remove the moisture.
- Next, add this mixture along with all the spices to the chicken and mix well. You want to mix it so well that the mixture sticks together and comes together in a round ball about 3-4 minutes.
- Add cheese and cream to the mixture and mix thoroughly.
- Put the mixture onto skewers and shape them. Create indentations in the kebab gently by pressing it with you thumbs and forefinger.
- Bake in a preheated oven at 475°F for 12-13 minutes.
- Finish the kebabs by roasting them one by one on an open flame until charred. You can alternatively set the oven to the "Broil" setting but this may still take long to char and we don't want to overcook the chicken and dry it out.
- Serve kebabs hot with naan, mint raita and pickled red onions.
Muneebah
These are perfectly moist and flavorful. Wouldn’t change a thing in the recipe.