Lamb Seekh Kababs
- PREP TIMEMins
- COOK TIMEMins
- Total TimeMins
- SERVINGPeople
Ingredients
- 2 lbs. ground chicken (feel free to use or ground lamb)
- 2 large garlic cloves, finely minced
- ½ inch piece of fresh ginger, peeled and finely minced
- 1 medium onion, finely diced
- 2 tsp. cumin Powder
- 1 tsp. coriander Powder
- 2 tsp. garam masala Powder
- 1 tsp. red chili powder
- 1 tsp crushed red chili flakes
- 2 large eggs beaten
- 2 tbsp oil (any Vegetable oil)
- 1 Bunch freshly chopped cilantro leaves
- Salt & pepper to taste
- Skewers, metal or wooden
- Lemon or lime wedges for garnish
- vegetable or canola oil for basting
METHOD
- If you are using wooden skewers, they need to soak in water for 30 minutes so that it will not burn.
- In a large mixing bowl, thoroughly combine all the ingredients (except the oil for basting and the lemon/lime wedges) and refrigerate for at least 2 hour (longer is better).
- Then divide the mixture into equal portions and spread each portion onto a skewer creating a uniformly flattened shape around each skewer. Brush them with a little oil.
- Grill the kabobs on an outdoor barbeque grill or an indoor grill pan until done. You can also use kitchen oven, just preheat to 350 deg. and place the skewers on a foil lined baking sheet for 10-12 minutes until cooked. Garnish with lemon or lime wedges and serve with delicious fresh cilantro or mint chutney.
RECIPE REVIEWS
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Paul
Five star too
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Pushpa saraf
I made Lamb seekh kababs tonight . very easy recipe to follow Thanks
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Ronita
I tried this recipe, very easy to follow and turned out really good.
