Entree: Pakistan – Karachi – سیخ کباب ➤ Sīkh Kabāb (Spiced minced-meat skewers grilled over coals until smoky and charred)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 10 min

Additional 25 min

Total 55 min

Ingredients

- 1 lb (454 g) ground lamb (80/20) or ground beef
- 1 small onion, about 4 oz (115 g), finely grated and excess liquid squeezed out
- 2 tbsp (30 g) ginger-garlic paste
- 2–3 green chilies, finely chopped (about 1 oz / 30 g), adjust to heat preference
- 1/4 cup (15 g) cilantro, finely chopped
- 1 tsp (5 g) garam masala
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) ground coriander
- 1/2 tsp (2.5 g) red chili powder
- 1 tsp (5 g) salt
- 1/2 tsp (2 g) freshly ground black pepper
- 1 tbsp (8 g) gram flour (besan) or 1 tbsp (8 g) breadcrumbs (optional binder)
- 1–2 tbsp (15–30 ml) neutral oil or ghee for brushing
- Metal or soaked bamboo skewers
- Lemon wedges and sliced onion for serving (no measurement)

Instructions

1. In a large bowl combine ground meat, grated onion, ginger-garlic paste, chopped green chilies, cilantro, garam masala, ground cumin, ground coriander, red chili powder, salt, black pepper, and gram flour or breadcrumbs if using. Mix thoroughly by hand until mixture is evenly combined and slightly tacky; chill 20–30 minutes to firm up.
2. Wet your hands slightly and divide the mixture into 8 equal portions. Mold each portion evenly around a skewer into a long sausage shape about 5–6 inches (12–15 cm) long, pressing firmly so it adheres and is compact.
3. Preheat a grill, broiler, or grill pan to high. Brush kebabs lightly with oil or ghee. Grill over direct heat or under the broiler, turning every 2–3 minutes and basting with oil, until evenly charred and cooked through, about 8–10 minutes total; target an internal temperature of 160°F (71°C) for lamb/beef.
4. Remove from heat and rest 2 minutes. Serve hot with lemon wedges, sliced onion, chutney or raita, and warm naan or flatbread.