Entree: Pakistan – Khyber Pakhtunkhwa – سیخ کباب ➤ Sīkh Kabāb (Spiced minced meat molded onto skewers and grilled until charred and juicy)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Additional 45 min

Total 1 hr 5 min

Ingredients

- 1 lb (454 g) ground lamb (20–25% fat) or ground beef
- 1 large egg, beaten, approx. 50 g
- 1 small onion, finely chopped (about 3 oz / 85 g), excess moisture squeezed out
- 2 tbsp (30 g) fresh cilantro, finely chopped
- 1–2 green chilies, finely chopped (optional)
- 1 tbsp (15 g) ginger paste
- 1 tbsp (15 g) garlic paste
- 2 tsp (10 g) ground coriander
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) garam masala
- 1/2 tsp (2 g) Kashmiri red chili powder or paprika
- 1 tsp (5 g) fine salt, or to taste
- 2 tbsp (30 ml) vegetable oil, plus extra for brushing
- 8–10 metal skewers or wooden skewers soaked in water if using wood

Instructions

1. In a large bowl combine ground meat, beaten egg, chopped onion (squeezed), cilantro, green chilies, ginger paste, garlic paste, ground coriander, cumin, garam masala, red chili powder, and salt. Mix thoroughly by hand until the mixture is uniformly combined and slightly tacky.
2. Cover and refrigerate the mixture 30–60 minutes to firm up, which helps it adhere to skewers.
3. Divide the mixture into 8 equal portions for long kebabs or 10 portions for shorter ones. With wet hands, mold each portion around a skewer into a long cylinder about 3/4 inch (2 cm) thick, compacting tightly to prevent falling off.
4. Preheat a grill to medium-high or heat a grill pan; oil the grates or pan lightly. If broiling, preheat the broiler and line a tray with foil.
5. Grill the skewered kebabs 8–10 minutes, turning and basting lightly with oil, until evenly browned and cooked through with a slight char. If broiling, broil 6–8 minutes per side until done.
6. Remove from heat and rest 2 minutes. Slide kebabs off skewers onto a platter, squeeze fresh lemon over them, and serve with naan, raita, or chutney.