Beef seekh kabab 


 Ingredients:

 Beef mince: 1/2 kg

 Kidney fat - 1/2 foot

 Coriander: 1/4 bunch

 Onion 1 no

 Green chillies: 3-4 nos

 Ginger: 1 medium piece

 Post-hot spices 1 teaspoon

 Pusazira: 1 tea spoon

 Ground Coriander: 1 teaspoon

 Salt to taste


 Recipe:


 In the first chopper, add 1/2 kg beef mince, 3-4 green chillies, 1 medium piece of ginger, 1 onion and 1/4 bunch of harad henna and grind it very well. Also add 1/2 cup of kidney fat and grind for one to two minutes more.

 Then add 1 teaspoon of hot spices, 1 teaspoon of pisazira, 1 teaspoon of coriander and salt to taste and grind for another one to two minutes.

 When the minced meat becomes a fine paste, take it out in a bowl.

 Now keep ice cold water in a separate bowl.

 Then wet your hands with cold water and start wrapping the minced meat on the skewers like a kebab.

 When all the skewers are cooked, place all the skewers together on the ring and after half a minute, change the side. Take care that the coal fire is not too fast.

 When all the sides get a nice golden color, take out the hot kebab and serve.