Shan Seekh Kabab Masala 50g

Shan Seekh Kabab Masala 50g in Thailand

Shan Seekh Kabab Masala solves the number-one challenge home cooks face when preparing minced meat skewers: achieving that elusive tender, juicy, melt-in-the-mouth texture without the kababs breaking or slipping off the skewers. Tracing its heritage to Mughal court banquets and Lucknowi kebab masters, Seekh Kabab demands finely ground meat, rich aromatics, and precise moisture retention.

Shan’s formulation incorporates natural dried papaya powder for gentle enzymatic tenderization, alongside coarsely crushed coriander, cumin, and carom seeds that impart aromatic bursts when grilled over direct heat.

Key Flavor & Structural Attributes

• Natural Papaya Tenderizer: Softens dense beef or mutton mince fibers to ensure every bite remains exceptionally juicy.
• Superior Binding: Formulated to create a smooth, elastic mince mixture that clings securely to flat skewers.
• Robust Roasted Aromatics: Toasted coriander seeds and carom (ajwain) provide authentic smoky dhaba character.
• Pure Ingredients: 100% Halal certified, completely free from artificial colorings or chemical preservatives.

Authentic Seekh Kabab Recipe

1. Mince Preparation: Take 1kg finely minced beef, mutton, or chicken (containing 15–20% fat for maximum juiciness). Squeeze out all excess moisture from 1 finely chopped onion through a cloth.
2. Kneading & Spicing: Combine the minced meat, squeezed onions, 2 tbsp ginger-garlic paste, 1 egg, and 1 packet (50g) Shan Seekh Kabab Masala. Knead vigorously by hand for 5 to 7 minutes until the meat fibers become sticky and cohesive. Rest in the refrigerator for 1 hour.
3. Molding on Skewers: With wet hands, take a handful of mince and mold evenly around flat metal skewers or soaked thick bamboo skewers into 6-inch sausage shapes.
4. Grilling or Pan-Frying:
   • Charcoal / BBQ: Grill over medium-hot coals for 8–10 minutes, rotating frequently and brushing with melted butter.
   • Stovetop Pan: Shallow fry in 2 tbsp oil in a grill pan over medium heat, turning gently until golden brown on all sides.
5. Serving: Slide gently off skewers using a piece of warm naan bread. Serve with fresh lemon wedges, thinly sliced red onions, and mint raita.

Technical Specifications Matrix