Wednesday, 15 April 2015

Seekh Kebab Barbecue


Lamb mince - 1 kg

Onion - 1 (finely sliced)
Green Chilli - 3 (finely sliced)
Coriander leaf - 7 (roughly chopped)

Ginger - 1 table spoon (peeled and finely grated)
Garlic cloves - 5 (peeled and finely grated)
Coriander Seeds - 1 table spoon
Cumin Seeds - 1 table spoon
Black Pepper - 1 table spoon

Mustard Oil - 1 table spoon

Salt - 1 and 1/2 table spoon (or to taste)

Lemon - 1


  1. 2 hours before barbecue, lightly toast coriander, cumin and black pepper in a pan, crush the 3 ingredients in a mortar and pestle.
  2. Add onion, green chilli, coriander leaf, ginger, garlic, crushed spices (coriander, cumin and black pepper), salt and mustard oil to the lamb mince, mix well.
  3. Now leave the marinade for 2 hours.
  4. Get the barbecue ready.
  5. Make round balls of mince, insert in skewer and flatten it around the skewer in the shape of seekh kebab, barbecue.
  6. Remove from skewer once done, and squeeze 3-5 drops of lemon on each kebab (absorbs lemon more easily when it has just come off barbecue).
Note: 1 kg lamb will make approximately 18-20 seekh kebabs.

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