A seekh kebab will change your need for a meaningful relationship.
Tender lamb, cilantro, garlic, ginger, and a variety of amazing spices make these kebabs like nothing you’ve ever had. Any occasion is good for a seekh kebab. They’re great for parties, a random summer night, or those times you realize that life is awesome.
Everyone always thinks curry when they think of Indian or Punjabi food. And then they’re shocked to realize that curry is a very small portion of the cuisine, and that curry just means gravy. Punjabi food is complex and a true amalgamation of flavors that brought through trade routes. We have a lot of grilled meats, stewed lentils and veggies, and of course a lot of mince meat kebabs. My favorite being the seekh kebab. It’s just the perfect blend of flavors. Making them spicy, savory, and so juicy. Other favorites include the chapli kebab or shammi kebab – which I like to use as a burger patty for a kebab burger.
Most Punjabi meals are served with raita, salad, and a whisky or seven, and kebabs are no different. Though traditionally an appetizer, these work well as a main course if you wrap them in a roti or parantha with some chutney and salad. I like to serve the kebab as an appetizer with a side of mint chutney and raita, as dips, or over rice, as a main meal. I also like adding a skewer or two over a salad, for a light lunch.