Indian cuisine · Meat & Kebab

Seekh Kebab

Spiced ground lamb with onions, ginger and garam masala, pressed onto skewers and grilled hot.

Ingredients · for 4 servings

• 600g ground lamb
• 1 onion
• 2 garlic cloves
• 1 piece ginger (3cm)
• 2 green chilies
• 1/2 bunch coriander
• 1 tsp garam masala
• 1 tsp cumin
• 3 tbsp chickpea flour
• 1 tbsp ghee
• Salt
• 8 wooden skewers (or flat metal skewers)

Instructions

1. Chop the onion very finely, squeeze it out firmly in a cloth and discard the juice – otherwise the mixture will slide off the skewer later.
2. Finely mince the ginger, garlic, chilies and coriander and knead vigorously with the ground lamb, garam masala, cumin, chickpea flour and salt for 3–4 min. into a sticky mixture.
3. Chill the mixture covered for 30 min. so it firms up; meanwhile soak the wooden skewers in water.
4. With damp hands, press a finger-thick portion of the meat mixture around a skewer and press the ends firmly.
5. Cook over glowing charcoal or under the oven grill at 240°C for 10–12 min., turning twice, until the surface is darkly speckled.
6. Brush briefly with the melted ghee and serve immediately while hot – flatbread and mint chutney go well with it.