Indian
Indian - Regional Mains
Seekh Kebab
Chef's Menu Description
Marinated in spiced yoghurt, Kashmiri chillies, and garlic, then roasted over roaring tandoor charcoal embers with charred edges.
Ingredients
- • 600g minced lamb
- • 2 tbsp gram flour (besan), dry-roasted
- • 1 onion, finely chopped
- • 1 tbsp ginger-garlic paste
- • 2 green chilies, finely chopped
- • 3 tbsp chopped coriander leaves
- • 1 tsp garam masala
- • 1 tsp roasted cumin powder
- • 2 tbsp mustard oil
Preparation Steps
1
Phase 1
Combine the mince with the besan, onion, ginger-garlic paste, green chilies, coriander leaves, garam masala, cumin powder, mustard oil, and salt; knead well and rest 30 minutes.
2
Phase 2
With wet hands, press the mixture tightly around greased skewers.
3
Phase 3
Cook over charcoal or in a 200C oven for 15-20 minutes, turning and brushing with a little of the mustard oil, until charred outside and juicy within.
4
Phase 4
Slide off the skewers and serve with mint chutney, sliced onion, and naan or paratha.