Kandahari Seekh Kabab
A short home-style guide to Kandahari Seekh Kabab, with steps for the usual way and for the air fryer. Basics like salt, oil, haldi, red chilli, cumin, garam masala, ginger-garlic, vinegar, chilli sauce and ketchup are assumed.
Ingredients
- Mince (qeema)No mince (qeema)? Use finely chopped chicken or soya granules.
- Onion (Pyaz)No onion? Use spring onions, or a little onion powder (less depth).
- Green chilli (Hari mirch)No green chilli? Use red chilli flakes or extra red chilli powder.
On the grill
- Mix coarsely ground qeema with onion, salt and pepper, press onto skewers and grill with minimal spices.
In the air fryer (about 35 min)
- Mix coarsely ground qeema with onion, salt and pepper and press onto skewers.
- Air fry at 200°C for 12 to 14 minutes, turning halfway, until browned and cooked through.
Air fryer tip: Use short skewers that fit inside the basket, or cook the pieces without skewers.
Air fryer basics: Heat the air fryer for 3 to 5 minutes first. Don't fill the basket more than halfway. Brush or spray a little oil. Turn or shake halfway. Use paper liners with holes. Air fryers vary, so check a few minutes early the first time.