Comments on: Seekh Kebab: Punjabi Comfort Food

By: Laughingrat

Laughingrat — Mon, 16 Mar 2009 15:11:37 +0000

Interesting you should mention Sher e Punjab–I’d personally found the food quality there was declining pretty quick over the last couple years, but maybe I was unlucky a few times? At any rate, they’ve closed up shop and a Korean place just opened in the storefront.

By: Raja

Raja — Mon, 23 Jun 2008 21:27:46 +0000

thanks for the recipe and wonderful pics..how do you get it to stick to the skewer? I tried the heating skewer method and it still fell off – as it cooks, the kebab splits open…any thoughts on what I might be doing wrong?

thanks!

Raj

By: vimmi

vimmi — Wed, 06 Feb 2008 03:31:48 +0000

I am from punjab but never made seekh kabab at home. hanging my head in shame. Hats off to you.

By: greg

greg — Wed, 25 Jul 2007 20:35:48 +0000

Add some finely chopped onions to the mix and mint leaves,,this will take the flavour straight to the bade Mias flavour

By: Barbara

Barbara — Wed, 18 Jul 2007 20:10:09 +0000

Gauri–I had not seen or heard of that technique before now, but I will try it next time I make seekh kebab. Thank you for the tip–that is great.

I think that is best part of food blogging–is we get to learn from each other and share tips across cultures and distances. It is a wonderful gift to be able to come together this way. Thank you again.