Techa Kebab Recipe
Ingredients:
500grm minced meat (with 15% fat)
15-20 garlic buds
7-8 green chillies
½ cup coriander with stems
1 large sized onion
*½ tsp turmeric powder
*½ tsp roasted cumin powder
½ tsp crushed red chillies
½ tsp garam masala
1 tsp salt
powder of 3 tbsp roasted chickpeas
1 lemon juice
oil for cooking
Let’s Start Recipe
Today, we’re sharing a recipe for **Techa Kebab**—a delicious and juicy kebab that will not fall apart, and will stay tender and flavorful! Many people complain that their kebabs turn out dry or fall apart, but this recipe will solve that problem. It’s easy to make and perfect for Festival. So, do give this recipe a try and let us know your feedback! If you like it, like the Post and share it with your friends.
Step 1: Preparing the Minced Meat
We’re using 500 grams of finely minced meat (keema) for this recipe. We have finely ground the meat in a mixer, making sure it’s smooth and without any water. If there’s water, the kebabs can fall apart, so make sure the keema is dry. Now, place the keema in a bowl.
Step 2: Frying Garlic and Green Chilies
Next, heat a pan on medium heat and add 1 tablespoon of oil. You don’t need too much oil. Once the oil heats up, add 15–20 garlic cloves (use desi garlic, or if using big garlic cloves, take about 10-12) and 8-10 green chilies. Fry them until they turn golden brown. Once fried, remove them and let them cool down.
Step 3: Grinding the Mixture
Take the fried garlic and green chilies and place them in a mixer jar. Add half a cup of chopped fresh coriander (with stems, as it adds flavor). Grind it into a coarse paste.
Step 4: Mixing the Spices
Next, we’ll add the following spices to the keema:
*½ teaspoon turmeric powder
*½ teaspoon roasted cumin powder
½ teaspoon red chili powder
½ teaspoon garam masala
1 teaspoon salt (adjust to taste)
3 tablespoons roasted chickpeas (crushed)
Add the coarsely ground garlic, green chili, and coriander paste, along with the juice of 1 lemon (about 2 tablespoons). Mix everything thoroughly.
Step 5: Mixing the Keema
Mix the ingredients well. You should knead it like dough so that the spices blend into the meat and the flavor is absorbed well. If you’re using 1 kg of keema, you can add 30% spices for a good flavor. Let the mixture sit for 30 minutes to allow the flavors to develop.
Step 6: Shaping the Kebabs
After 30 minutes, take skewers (wooden ones work well; you can also use pencils, chopsticks, or even the back of a spoon). Grease your hands with oil and take small portions of the keema mixture, shaping them around the skewers. Make sure the kebabs are even and compact, so they don’t fall apart during cooking. If you’re using wooden skewers, soak them in water for 10-15 minutes before using them to prevent the kebabs from sliding off.
Step 7: Cooking the Kebabs
Heat a grill pan or a regular pan on medium heat. Add 2–3 tablespoons of oil. Once the pan is hot, place the kebabs on the pan. Cook them on medium heat, turning occasionally, to ensure they cook evenly and get a beautiful color on all sides.
Step 8: Getting the Perfect Color
After 12-15 minutes, when the kebabs have cooked on all sides and the color looks perfect, turn the heat to high. Let the kebabs cook on high heat for a few minutes to get a crisp, golden-brown color on all sides.
Step 10: Serving the Kebabs
Once the kebabs are perfectly cooked and crispy, remove them from the pan and place them on a serving plate. These kebabs are juicy, flavorful, and incredibly delicious. Serve them hot!
Techa Kebab is a must-try for festival or any special occasion. It’s easy to make, juicy, and everyone who tastes it will love it! Do try this recipe and share your feedback with us. Also, let us know which country, city, and time you’re watching this recipe from. Thank you for your love and support. Take care, and always keep us in your prayers.
Thank you…