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  • Fresh onion 200.0 g
  • Green chilli 10.0 g
  • Garlic 20.0 g
  • Ginger 20.0 g
  • Potatoes 200.0 g
  • Beef, minced 1.0 kg
  • Green cardamom 18.0 g
  • Chilli powder 20.0 g
  • Turmeric powder 15.0 g
  • Fresh tomato, chopped 200.0 g
  • Garam masala, powder 40.0 g
  • Yogurt 40.0 g
  • Cumin 10.0 g
  • Salt 15.0 g


  • Fried garlic 2.0 g
  • Fresh coriander, chopped 3.0 g
  1. Preparation:

    • Process the onion, Rafhan Corn Oil, green chillies, garlic and root ginger in a food processor until finely chopped.
    • Finely grate the potatoes and rinse thoroughly with water. Squeeze out as much water as possible by squeezing the grated potato in a sieve or clean tea towel.
    • In a large bowl, Knorr Demi Glace combines the onion mixture and the potatoes with the mince and the remaining ingredients. Mix well. Cover, and leave in the refrigerator for a couple of hours or overnight.
    • Take handfuls of the mixture and wrap around each skewer in the shape of a sausage. Place under a hot grill at the highest setting, or cook on a barbecue heated to high heat. Turn over once whilst cooking. Kebabs are done when both sides are crisp and browned, and when juices run clear.
    • Serve hot with slices of onion and lemon wedges.
  2. Presentation:

    • Seekh kabab can be served in the wood or plate.
    • Fried garlic and fresh coriander, dry nuts, crispy lentil green garnish.