seekh kabab recipe

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.

Ingredients:

• 1 lb lamb mince or Ground Beef
• 1 medium sized onion chopped very fine
• 1 tbsp garlic paste
• 1 tbsp ginger paste
• 1/2 cup fresh chopped coriander
• Juice of 1/2 lemon/ lime
• 1/2 stick of shortning/margerine 
• 1 tsp garam masala
• 2-3 green chilies very finely chopped (optional)
• Salt to taste
• Vegetable/ canola/ sunflower cooking oil for basting kebabs while cooking
• 1 large onion cut into thin rings (to serve the kebabs on)

Preparation:

• 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.
• Grill the kebabs - grilling on a coal fire gives them a lovely smokey flavor - basting with cooking oil as required, till the meat is done. Turn as often as required.
• Serve piping hot on a bed of onion rings, with Mint-Coriander Chutney!