Entree: Pakistan – Lahore Street Food – سیخ کباب ➤ Sīkh Kabāb (Spiced skewered ground meat shaped on skewers and grilled over high heat)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 30 min

Total 45 min

Ingredients

- 1 lb (454 g) ground lamb or beef, preferably 80/20 fat
- 1 small onion, finely grated, about 3 oz (85 g)
- 2 tbsp (30 ml) ginger-garlic paste
- 2 green chilies, finely chopped, about 0.6 oz (18 g)
- 1/2 cup (15 g) fresh cilantro, finely chopped
- 2 tbsp (8 g) fresh mint, finely chopped
- 2 tsp (4 g) ground coriander
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) Kashmiri or mild red chili powder (adjust to taste)
- 1/2 tsp (2 g) ground black pepper
- 1 tsp (5 g) garam masala
- 1 tsp (6 g) kosher or sea salt, adjust to taste
- 1 tbsp (15 ml) lemon juice
- 1 tbsp (15 ml) vegetable oil, plus extra for grilling
- 8 metal skewers or 8 soaked bamboo skewers
- Lemon wedges and green chutney (mint-cilantro chutney) to serve

Instructions

1. In a large bowl, combine the ground meat, grated onion, ginger-garlic paste, chopped green chilies, cilantro, mint, ground coriander, ground cumin, red chili powder, black pepper, garam masala, salt, lemon juice, and 1 tbsp (15 ml) oil. Mix thoroughly by hand until the mixture becomes sticky and holds together, about 3–5 minutes.
2. Cover the bowl and refrigerate the mixture for at least 30 minutes to let flavors meld and to firm up for shaping.
3. Preheat a grill to medium-high (or heat a heavy skillet or broiler). Divide the meat into 8 equal portions. Wet your hands slightly, take one portion and press it evenly along a skewer into a long sausage shape about 6–7 inches (15–18 cm) long and 1–1.25 inches (2.5–3 cm) thick. Repeat for remaining portions.
4. Oil the grill grates (or brush the kebabs lightly with oil) to prevent sticking. Grill the skewers over direct heat, turning every 2–3 minutes, until browned and cooked through, about 10–12 minutes total (internal temperature 160°F / 71°C for beef/lamb).
5. If using a broiler or skillet, cook the skewers, turning to brown all sides evenly until cooked through.
6. Remove kebabs from skewers, serve hot with naan or paratha, lemon wedges, and mint-cilantro chutney.