How to make Seafood Seekh Kabab -

White fish and prawns mixed with masalas, wrapped around satay sticks and grilledd.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : White fish fillets (सफेद मछली के फिले), Prawns (kolambi/jhinga)

Cuisine : Indian

Course : Snacks and Starters

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For more recipes related to Seafood Seekh Kabab checkout Fish Cakes With Cucumber Relish. You can also find more Snacks and Starters recipes like Potato Cutlets, Lamb Chops, Vegetable Finger, Kothimbir Wadi.

Seafood Seekh Kabab

Seafood Seekh Kabab Recipe Card

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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 16-20 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Seafood Seekh Kabab Recipe

  • White fish fillets minced 1 cup

  • Prawns (kolambi/jhinga) minced 1 cup

  • Onion chopped 1 medium

  • Fresh coriander leaves chopped 4 tablespo for garnishing

  • Green chillies finely chopped 2

  • Garlic cloves finely chopped 2-3

  • Ginger finely chopped 1 inch

  • Lemon juice 1 tablespoon

  • Salt to taste

  • Green cardamom powder 1 teaspoon

  • Garam masala powder 1 teaspoon

  • Oil 2-3 tablespoons

  • Butter for coating

  • Chaat masala 2 teaspoons

  • Onion rings to serve

Method

Step 1

Mix together minced fish, minced prawns, onion, coriander leaves, green chillies, garlic, ginger, lemon juice, salt and cardamom powder in a bowl. Add garam masala powder and mix.

Step 2

Dampen your palms and spread some portion of the prepared mixture around two satay sticks. Press firmly and prepare the remaining in a similar way.

Step 3

Heat oil in a non-stick grill pan. Place the prepared seekh kababs and grill on medium heat, turning from time to time, till evenly cooked from all sides.

Step 4

Remove from heat and brush some butter on the kababs.

Step 5

Sprinkle chaat masala on top, garnish with coriander leaves and serve hot with onion rings.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.