Entree: Pakistan – Mughlai Pakistani – سیخ کباب ➤ Seekh Kabab (Spiced minced meat skewers grilled until charred and juicy)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 12 min

Total 52 min

Ingredients

- 1 lb (454 g) ground lamb
- 1 small onion, finely grated, about 3 oz (85 g)
- 2 tbsp (30 ml) finely chopped fresh cilantro (coriander leaves)
- 2 tbsp (30 ml) finely chopped fresh mint
- 2 green chilies, finely chopped
- 1 tbsp (15 ml) ginger-garlic paste
- 2 tbsp (16 g) gram (chickpea) flour (besan)
- 1 large egg
- 2 tsp (10 g) garam masala
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (2 g) Kashmiri red chili powder or sweet paprika
- 1 tsp (5 g) salt, adjust to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) plain yogurt
- 2 tbsp (30 ml) vegetable oil, plus extra for basting
- 8–10 metal or wooden skewers (if wooden, soaked 30 min)
- Lemon wedges, sliced onion, and fresh cilantro to serve

Instructions

1. In a large bowl combine ground lamb, grated onion, cilantro, mint, green chilies, ginger-garlic paste, gram flour, egg, yogurt, garam masala, cumin, coriander, chili powder, salt, and pepper. Mix thoroughly with your hands until evenly combined and slightly sticky.
2. Cover and refrigerate the mixture for at least 30 minutes to firm up and meld flavors.
3. Divide the meat into 8–10 equal portions. With damp hands, press each portion onto a skewer, shaping into long cylinders about 1–1.5 in (2.5–3.8 cm) thick and 5–6 in (12–15 cm) long. Smooth surfaces to prevent cracking.
4. Preheat a grill to medium-high (or set a broiler to high and position rack 6 in/15 cm from heat). Brush kebabs lightly with oil.
5. Grill or broil the kebabs 3–4 minutes per side, turning to char evenly and baste once with oil; total cook time about 10–12 minutes, until internal temperature reaches 160°F (71°C) and juices run clear.
6. Rest kebabs 3 minutes off heat. Serve hot with lemon wedges, sliced raw onion, chopped cilantro and warm flatbread or naan.