作法
- 絞肉與酥油以外的所有材料混合，用力揉5分鐘——混合物應從顆粒狀轉為光亮、近乎泥狀，蛋白質產生黏結。
- 蓋好冷藏至少4小時，最好過夜。靜置能讓調味滲入、質地凝固。
- 雙手沾冷水。取一份混合物（約80克）沿鐵籤包成長條腸狀，約12公分長、兩端略尖。緊壓使肉與籤貼合。
- 點燃炭火——seekh kebab必須以炭火做，煙香就是它的招牌。木炭燒至深紅熾光、無明火。
- 鐵籤跨置於炭火上方（用支架或橫架於烤網上）。每面烤3分鐘並翻面，每次刷酥油，共烤12分鐘。
- 肉串應於表面深焦斑、內裡剛熟仍帶汁。從鐵籤滑入饢餅中。配檸檬洋蔥、薄荷青醬、優格醬與新鮮綠辣椒享用。
Common questions
Can Seekh串烤肉 be made ahead?
Seekh串烤肉 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 15 minutes.
Is Seekh串烤肉 spicy?
Seekh串烤肉 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is Seekh串烤肉 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is Seekh串烤肉 to make at home?
Seekh串烤肉 sits at intermediate difficulty — total time about 45 minutes. The ingredients are not unusual but the timing requires attention.
Can Seekh串烤肉 be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
Seekh kebab是巴基斯坦—蒙兀兒式烤肉——從喀拉蚩的Bundu Khan到拉合爾的Phaja Sii Phaaja，每個街頭烤肉攤都做。源自蒙兀兒—波斯傳統；「seekh」是波斯語「鐵籤」之意。木瓜泥是巴基斯坦人偏愛的嫩肉劑——木瓜酵素能溫和分解肉中蛋白質。鐵籤烹調比平鍋煙香更重；多在街邊烤製，少在家做。巴基斯坦的宰牲節（Eid-ul-Adha）少不了seekh kebab。
