Dish

Seekh kabab

Indian/Pakistani lamb kebab

Seekh kabab is made by mixing ground lamb with a blend of spices, including cumin, coriander, and garam masala. The mixture is then shaped into long, thin sausages and grilled over an open flame. This dish is a great source of protein and healthy fats, making it a nutritious and delicious meal option.

Asian cuisine› Pakistani cuisine

Meat Dish› Lamb/Mutton Dish

Origins and history

Seekh kabab has been a staple in Indian cuisine for centuries. It is believed to have originated in the Mughal Empire, where it was served to royalty and nobility. Today, it is a popular dish throughout India and is often served as an appetizer or main course.

Dietary considerations

Gluten-free, dairy-free

Variations

There are many variations of Seekh kabab, including different spices and cooking methods. Some recipes call for the lamb to be marinated in yogurt or lemon juice, while others use a combination of herbs and spices. Some cooks prefer to grill the kababs over an open flame, while others use a grill pan or broil them in the oven.

Presentation and garnishing

Seekh kabab is traditionally served with a side of naan bread and cucumber raita. The kababs can be garnished with fresh cilantro and a squeeze of lemon juice.

Tips & Tricks

To ensure that the kababs are cooked to perfection, it is important to shape them into long, thin sausages and grill them over an open flame. This will help to ensure that they are cooked evenly and have a nice charred flavor. Additionally, be sure to let the kababs rest for a few minutes before serving to allow the juices to redistribute throughout the meat.