Seekh Kebab


This was one of my dad’s favourites whenever we had a BBQ.  Great to cook on the grill and an amazing starter.  The best part, you can make them as spicy or mild as you want – this version only has one Indian spice: garam masala.

Ingredients:

IMG_4765-Edit

500 grams of minced meat – lamb works best, but anything can be used
1/2 a medium onion, minced
2 cloves of garlic, minced
1 egg
Juice of 1/2 a lemon
Some coriander leaves (as much or as little as suits your palate)
2 tsp garam masala (more if you like it spicier)
1 Cayenne chilli – seeds & pith removed, finely minced
Salt and pepper to taste

Method:

Season your mince to taste – make sure you use plenty of seasoning to bring out the flavours in your meat.  Make sure you use a non-metallic bowl – a metal bowl will react with the acidic ingredients and taint your flavours.

IMG_4781

Mince your coriander leaves, garlic, chilli (if using) and onion.  I like texture in my kebabs, so I keep my onion moderately fine, but you can mince it to a paste, if you just want the flavouring.

IMG_4782

Add your coriander, onion, garlic, and chilli to your meat.

IMG_4783

Combine with your hands – don’t be shy – get the kids involved – the wonderful feeling between your fingers aside, it also aids in the texture of the kebabs.

IMG_4785

Add your egg and get your hands back in there – squeeze the meat between your fingers so you get the texture of sausagemeat.

IMG_4789

Time to add your spices – add as little or as much as you want.  You can also add other ground spices like coriander or cumin – but garam masala is fine on its own.  Combine again.

IMG_4790

Add in the juice of half a lemon and combine some more.  Once combined, cover and keep in the fridge for 30 mins.

IMG_4793

Time to make your kebabs – wet your hands so they are slightly damp – take a ball of the meat mix and press it onto the skewers – if you don’t have skewers, don’t stress, these can easily be made into patties and cooked like hamburgers.

IMG_4812

Squeeze tightly to make the meat stick to the skewer

IMG_4815

Open your hand completely, then squeeze again.  Keep opening fully and squeezing until the kebab holds onto the skewer.

IMG_4814

To cook, I like to grill these on the BBQ – if you don’t have time (or don’t have a grill) then under the grill (broiler) in your oven is your next best bet – you want something that’ll give you direct heat.  Worst case scenario is in a frying pan with a little oil.

IMG_4818

Turn gently – nothing like losing your meat between grills to ruin your day.  Keep turning till fully cooked.

IMG_4822

Serve with a little Raita and Pita/naan bread.  Enjoy!

IMG_4832

2 responses to “Seekh Kebab

  1. Just made this in a broiler, didn’t have any skewers so I made flat beef patties; absolutely delicious, thank you!

    FYI I doubled the garam masala, I like some kick.

    • Sounds great! I always have a little meat left over and not enough skewers, so I make them in to patties, too! Shove them in some pita with a mint raita and some salad and you have an amazing lunch dish!

      Great that you adapted the recipe, too – always add in more spice if you like it – I know I do!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s