Seekh Kebab
Pakistan and North India's spiced minced meat skewer — lamb mince worked to a paste with raw onion, fresh chillies, ginger, garlic and an aromatic blend of spices, hand-moulded directly onto flat skewers and grilled over charcoal until charred outside, juicy within.
- Total
- 50 min
- Serves
- 4
- Level
- Medium
Prep 20 min · Cook 30 min
Ingredients
Method
Grate the onion on the fine side of a box grater. Squeeze out ALL liquid through a clean cloth or kitchen paper until barely any moisture remains — this is the most important step.
About 5 min
Combine lamb mince, dry onion, all herbs, spices, egg and salt. Knead vigorously for 5 minutes — the mixture should become sticky and cohesive, like a paste. Refrigerate 1 hour.
About 11 min
Wet your hands. Divide into 8 portions. Mould each portion around a flat metal skewer, squeezing firmly to adhere. Press the meat into a log about 12 cm long with tapered ends. The flat skewer is essential — round skewers spin and the meat falls off.
About 11 min
Grill over very hot charcoal for 4–5 minutes per side until nicely charred on the outside. Handle gently when turning — do not press.
About 11 min
Remove from skewers by placing a piece of bread around the kebab and pulling — the bread tears the kebab off cleanly.
About 11 min
Serve on naan with sliced raw onion, mint chutney, lemon juice and a pinch of chaat masala.
About 3 min
Nutrition per serving (estimate)
- Calories
- 460
- Protein
- 38 g
- Carbs
- 8 g
- Fat
- 30 g
- Fibre
- 2 g
- Sugar
- 2 g
- Sodium
- 780 mg
Contains: eggs
You might also cook
Recipe by Boon Tools.