Appetizers & Snacks, Main Courses, Non-Veg

Seekh Kebab

Cooks in 10 minutes Difficulty Medium 0 comments

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.

Seekh Kebab

0 from 0 votes
Recipe by Priya Course: Main Courses, AppetizersCuisine: PunjabiDifficulty: Medium
Servings

6

servings
Prep time

10

minutes
Cooking time

10

minutes
Calorieskcal

Ingredients

  • 2 lbs ground lamb (the higher the quality the better – I really like the Simple Truth brand)

  • 1 onion, pureed

  • 6 gloves garlic, pureed

  • 4 tbsp ginger, pureed

  • 2 serrano pepper, pureed

  • 1 tsp whole jeera (cumin seed), ground

  • 1 tsp dhaniye de beej (coriander seed), ground

  • 1/2 bunch cilantro, minced

  • 1 packet of Laziza Seekh Kebab spice mix

Directions

  • Marinade:
  • In a large mixing bowl add in spice mix, onion, garlic, ginger, serranos, cumin, coriander seed, and cilantro.
  • Mix in meat, making sure to incorporate the spice mixture above thoroughly – otherwise you’ll end up with pockets of powdered spice and unflavored meat. NOTE: don’t pound the meat you don’t want it to become too tough.
  • Do NOT follow the spice packet instructions and add butter. It’ll make the meat too greasy.
  • Let sit for 4 hours minimum.
  • Cooking Kebabs:
  • These kebabs are best made flatter instead of round – it’ll ensure even cooking and reduce the likelihood of the kebab being hard.
  • Gently wrap the meat around the skewer and set aside.
  • Heat your grill, making sure to grease it just enough to prevent sticking.
  • Place the skewers on the grill and close the lid. Cooking for 2-3 minutes on each side.
  • I like to remove them from the grill when they’re medium rare because inevitably the meat cooks a little bit even off the grill.

Recipe Video

https://youtu.be/6axXT_VVmXo

Did you make this recipe?

Tag @mistressghee on Instagram and hashtag it #lovemygheespot

Like this recipe?

Follow us @mistressghee on Pinterest

Did you make this recipe?

Like us on Facebook

Leave a Comment

Your email address will not be published. Required fields are marked *

*