Beef Seekh Kebab Lahori

Ingredients

• 500 g qeema (minced beef) (20% fat content — too lean and kebabs fall apart; ask butcher for karahi qeema)
• 1 medium pyaz (onion) (Very finely minced, then squeeze out ALL excess water in a cloth — critical step)
• 1.5 inch piece adrak (fresh ginger) (Finely grated)
• 6 cloves lahsun (garlic) (Finely minced)
• 4 whole hari mirch (green chillies) (Very finely minced)
• large handful hara dhania (fresh coriander) (Finely chopped)
• small handful pudina (fresh mint) (Finely chopped — Lahori seekh signature)
• 1 tsp lal mirch powder (red chilli powder)
• 1 tsp garam masala
• 0.5 tsp dhania powder (coriander powder)
• 0.5 tsp kala zeera (black cumin) (Adds authentic tandoor aroma)
• 1 tsp namak (salt)
• 2 tbsp besan (chickpea flour) (Binder that helps kebabs hold shape on the skewer)
• 1 piece koyla (coal) (For smoking — the authentic char step; charcoal briquette works)

Instructions

1. SQUEEZE THE ONION: Mince onion very finely and place in a clean cloth. Twist and squeeze out as much water as possible. This is the most important step — wet onion makes kebabs that fall off the skewer. HINT: Do this 2-3 times until no more liquid comes out.
2. MIX THE QEEMA: Combine minced beef with all ingredients in a large bowl. Mix with your hands for 5-7 minutes, almost kneading the mixture. The meat proteins will bind together and the mixture will become sticky. HINT: Stick your fist in and it should hold its shape — that's the right consistency.
3. REST THE MIX: Cover and refrigerate for 30 minutes minimum (2 hours is better). Resting lets spices meld and mixture firm up. HINT: Cold mixture is much easier to work onto skewers.
4. SKEWER TECHNIQUE: Wet your hands. Take a fist-sized portion of the mixture and press it around a flat metal skewer in a cylinder shape, about 6-8 inches long. Seal the ends by pressing firmly. The technique takes 2-3 tries to feel natural — don't get discouraged.
5. GRILL ON COAL: Cook on a charcoal grill or griddle on high heat for 4-5 minutes each side, turning carefully until charred and cooked through. For oven: broil at maximum heat for 8-10 minutes, turning once. Internal temperature should reach 75°C.
6. SMOKE FINISH (OPTIONAL BUT AMAZING): Once cooked, place kebabs in a tray. Put a small piece of lit coal in a foil cup in the centre, drizzle with a few drops of oil — it will smoke immediately. Cover tray tightly for 2 minutes. This replicates the coal tandoor flavour.
7. SERVE IMMEDIATELY: Remove from skewers, sprinkle with chaat masala and fresh lemon juice. Serve hot — seekh kebab waits for no one.