Seekh kebabs are a standard item on the menu of kebab stalls in India, and they’re also my favorite type of kebab. They’re slightly hot and spicy and use a combination of toasted chickpea flour and egg as binding agents to hold the meat together. These kebabs are made with ground meat like beef, chicken, or mutton; I’m using American Lamb, which is excellent as it produces the best flavor and quality kebabs in this recipe. Unlike some other kebabs, seekh kebabs have an extra advantage. Because the meat is ground, they take the flavors from the spices quickly, and you don’t need to marinate it before cooking. Mix, shape, and grill. It’s quick and easy. Be careful when shaping the kebabs on the skewer; if the meat is too thick or thin, it won’t stay on properly and might fall off. It’s not the end of the world, but you want a nicely shaped cylindrical seekh kebab. To avoid the kebab from falling apart, I use flat skewers and once shaped, I keep them in the freezer to firm up for a few minutes before cooking them in the oven or grill. No reviews 2 Tbsp chickpea flour 1 Tbsp whole coriander 2 tsp whole cumin 1 lb/455 g ground American Lamb 2 shallots or 1 small onion, minced 6 garlic cloves, grated 2 Tbsp grated fresh ginger 2 Tbsp minced cilantro, tender stems and leaves 1 green chilli such as jalapeno, serrano, or bird’s eye 1 tsp garam masala, homemade or store-bought 1 tsp ground chilli powder 1 tsp fine sea salt 1 large egg, lightly whisked A little oil to help grease your hands while shaping the kebabs For the Pickled Onions 1 small red onion, halved and thinly sliced 1 tsp chopped cilantro 1 cup/240 ml apple cider vinegar 1 tsp sugar Fine sea salt Additional Accompaniments Kachumber Salad Naan for serving, homemade or store-bought For the Pickled Onions Comment * Name * Email * Website Save my name, email, and website in this browser for the next time I comment.
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