Seekh Kebab on Stove

On medium heat, toast whole cumin and coriander until fragrant. Crush the cumin and coriander in a mortar or spice grinder.

Take all the ingredients listed for marination in a food processor and grind for 1 minute until mixture is fine and dough-like.

Transfer this mixture to the bowl. Knead the grinded meat mixture with butter.

Cover it with a cling wrap and marinate in the fridge for at least 2 hours or preferably overnight.

Optional Step: Do a taste test by forming a small patty from kebab mixture and fry. Adjust salt or spices if needed.

Grease your hands then with the help of a pencil or chopstick roll the meat mixture into a long cylindrical kebab. Gently slide the kebab out of the pencil and gather on a plate.

Heat 1 tablespoon oil in a non-stick pan and fry 4-5 Kebab in a single batch. Flip sides of kebab as needed to cook evenly until golden. Remove kebab and serve hot immediately.

To smoke pan-fried or baked kebab, heat a piece of charcoal on direct flame until at least a corner is red.

Gather kebab in a pot and place a piece of foil in the centre. Carefully transfer hot coal on the foil with help of tongs. Drizzle few drops of oil over coal and cover the pot immediately with a tight lid. Let the kebab smoke for 5-7 minutes then serve.