Seekh kebab
Long, juicy lamb mince kebabs with green chilli, onion and fresh coriander, cooked on skewers over a hot grill.
- Serves4
- Prep25 min
- Chill30 min
- Cook15 min
- HeatHot
A seekh kebab that stays on the skewer comes down to three things: fat in the mince, onion squeezed dry, and a long knead until the mixture turns sticky. Wide, flat metal skewers help most of all.
Ingredients
Ask at the counter for750g lamb mince with about 20% fat
Cut: Mince (lamb)
Method
Put everything in a bowl and knead with your hands for 4 to 5 minutes, until the mince turns sticky and pulls away from the sides.
Cover and chill in the fridge for 30 minutes so the fat firms up.
Divide into 10. With wet hands, squeeze each piece along a flat skewer into a sausage about 2cm thick, pressing the ends so they grip.
Cook over a hot BBQ or under a hot grill for 10 to 12 minutes, turning every 2 or 3 minutes, until browned all over and cooked right through with no pink inside.
Serve hot with naan, sliced onions, lemon and mint raita.
Tips
- No skewers? Shape them into sausages and fry in a little oil for 10 to 12 minutes, turning often.
- Mince must be cooked right through. Cut the thickest one open to check.
Good to know
- Make ahead and freezing
- Freeze raw kebabs on a tray, then bag them. Defrost in the fridge before cooking.
- Heat
- Hot. Use fewer chillies for a milder version.