|Nutritional Guidelines (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 26g||33%|
|Saturated Fat 7g||35%|
|Total Carbohydrate 6g||2%|
|Dietary Fiber 1g||3%|
|Total Sugars 2g|
|Vitamin C 4mg||19%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Kebabs are a delicious meaty appetizer that has taken many forms in the Middle East. Full of heavily seasoned ground meat, a skewer is cooked either on a grill or inside a clay oven. The origin is hard to pinpoint as many cuisines in the vicinity have multiple versions of kebab, but the meat always has plenty of spices and herbs and will be cooked to juicy perfection. Side dishes are also varied, but our version, the Indian-inspired seekh kebab, is made with lamb and can be served with mint chutney or cucumber raita.
These delicious kebabs can be made with any minced meat, and despite the common, but incorrect, belief that there is no beef consumption in India, there are many beef versions of this tasty dish. But lamb is preferred, although delicious chicken versions exist too. Terrific as an appetizer, kebabs make a nice side dish to the main meal. The other misconception is that seekh and shish kebabs are the same, but the first is made out of ground meat and the latter is made out of seasoned cubed meat.
This recipe will serve two people if served as a side dish and four 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 cook as instructed. Before you start, be sure to have bamboo skewers to build your kebabs.
For the Seekh Kebabs:
1.1 pounds/500 grams ground lamb
1 medium onion, finely chopped
1/2 cup fresh coriander, chopped
2 tablespoons unsweetened plain yogurt
2 tablespoons lemon juice
1 tablespoon garlic paste
1 tablespoon ginger paste
1 1/2 teaspoons kosher salt
1 teaspoon garam masala
2 to 3 green chilies
For Assembling and Cooking:
4 tablespoons vegetable oil, or as needed
1 large onion, cut into thin rings
Gather the ingredients.
Soak bamboo skewers in water to prep for the kebabs. Place all ingredients except the oil into a large mixing bowl.
Heat up your grill to medium-high. Use your hands or a wooden paddle to mix the ingredients thoroughly until they are well blended. Cover the bowl with cling film and put it into the refrigerator for 1 hour.
Divide the mix into 4 to 6 equal portions. Take each portion and form it into a long sausage-like kebab while pressing on to a skewer. Do this until the mix has firmly adhered to the skewer. Use some oil on your hands to prevent the meat from sticking to them. Repeat the process with each portion.
Grease the grate of the grill with oil to avoid sticking. If you can, use a fine grate to place the kebabs on. Baste with cooking oil as needed, until the meat is done. Turning often gives the kebabs an even crusty exterior and helps with even cooking. The minimum safe temperature for lamb consumption is 145 F—if possible, check with an instant-read thermometer.
Place the onion rings on a serving plate. Transfer the cooked kebabs onto the plate and, if working in batches, loosely tent with foil until you're done cooking the rest of the kebabs. Serve hot.
Can I Cook the Kebabs on the Stove or in the Oven?
Although nothing beats the smokey flavor of grilling the kebabs, not everyone has access to a grill. You can cook your kebabs on the stove and in the oven:
- If using the stove, heat up a large non-stick frying pan and add some oil to just grease the pan. Fry on each side for 3 to 4 minutes, or until done.
- If using the oven, preheat it to 450 F. Place the kebabs on a roasting pan and brush with oil on both sides. Bake for 25 to 30 minutes, carefully turning halfway.