These delicious, juicy kebabs can be made with any minced meat you like, but I like lamb best. They are a terrific appetizer but also make a nice side dish to the main meal. Serve them with green Mint-Coriander Chutney. This recipe will serve 2 people if served as a side dish and 4 people if served as an appetizer. While Seekh Kabab is best made and eaten fresh, the raw mix can be prepared in advance and frozen. When you are ready to eat just thaw to room temperature and prepare as per recipe below.
- 1.1 pounds (500 grams) lamb mince
- 1 medium sized onion chopped very fine
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 1/2 cup fresh chopped coriander
- Juice of 1/2 lemon or lime
- 2 tablespoons fresh, unsweetened yogurt (not sour)
- 1 teaspoon garam masala (see link below for recipe to make your own)
- 2-3 green chilies very finely chopped (optional)
- Salt to taste
- 4 tablespoons Vegetable cooking oil for basting kebabs while cooking
- 1 large onion cut into thin rings (to serve the kebabs on)
- Put all the ingredients into a large mixing bowl.
- Use your hands or a wooden paddle to mix the ingredients thoroughly till they are well blended.
- Cover the bowl with cling film and put into the refrigerator for 1 hour.
- Soak bamboo skewers in water to prep for the kebabs.
- Remove from fridge and divide the mix into equal portions. Take each portion and form it into a long sausage-like kebab while pressing on to a skewer. Do this till the mix has firmly adhered to the skewer. Put some oil on your hands to prevent meat from sticking to them. Do this till all the kebab mix is used up.
|Nutritional Guidelines (per serving)|
|Total Fat||26 g|
|Saturated Fat||8 g|
|Unsaturated Fat||11 g|
|Dietary Fiber||2 g|