Homestyle Spiced Lamb Seekh Kabab

Ingredients

• 500g (1.1 lb) ground lamb 500g (1.1 lb) ground lamb
• 1 small onion, finely chopped 1 small onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 green chilies, finely chopped 2 green chilies, finely chopped
• 2 tablespoons fresh cilantro, chopped 2 tablespoons fresh cilantro, chopped
• 1 tablespoon fresh mint leaves, chopped 1 tablespoon fresh mint leaves, chopped
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Bamboo skewers, soaked in water for 30 minutes Bamboo skewers, soaked in water for 30 minutes

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 24g, 9g
• Carbohydrates (total, sugars): 2g, 1g
• Protein: 24g
• Fiber: 1g
• Salt: 0.6g

Preparation

1. 1.
   In a large mixing bowl, combine the ground lamb, chopped onion, minced garlic, grated ginger, chopped green chilies, cilantro, mint leaves, ground cumin, ground coriander, red chili powder, garam masala, turmeric powder, salt, black pepper, lemon juice, and vegetable oil. Mix well to ensure all the ingredients are evenly incorporated.
2. 2.
   Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.
3. 3.
   Preheat your grill to medium-high heat.
4. 4.
   Take the soaked bamboo skewers and divide the lamb mixture into equal portions. Take each portion and shape it into a long, cylindrical kebab around the skewer, pressing firmly to ensure it holds its shape.
5. 5.
   Place the kebabs on the preheated grill and cook for about 10-12 minutes, turning occasionally, until they are evenly browned and cooked through.
6. 6.
   Once cooked, remove the Seekh Kababs from the grill and let them rest for a few minutes.
7. 7.
   Serve the Homestyle Spiced Lamb Seekh Kababs hot with mint chutney, naan bread, and a side of fresh salad.

Treat your ingredients with care...

• Ground lamb — Ensure that the ground lamb is fresh and has a good fat-to-lean ratio for juicy and flavorful kebabs.
• Ginger and garlic — Use fresh ginger and garlic for the best flavor. Grating the ginger and mincing the garlic will help distribute their flavors evenly.
• Green chilies — Adjust the amount of green chilies according to your spice preference. Remove the seeds for a milder heat.
• Bamboo skewers — Soaking the skewers in water prevents them from burning during grilling.

Tips & Tricks

• For an extra smoky flavor, you can add a small amount of charcoal to the grill while cooking the kebabs.
• If you don't have a grill, you can also cook the Seekh Kababs in the oven under the broiler for a similar charred effect.
• Serve the kebabs with a squeeze of fresh lemon juice for a tangy kick.
• You can customize the spice level by adjusting the amount of red chili powder and green chilies.
• Leftover kebabs can be stored in the refrigerator for up to 3 days and reheated in a skillet or microwave before serving.

Serving advice

Serve the Homestyle Spiced Lamb Seekh Kababs as a main course with mint chutney, naan bread, and a side of fresh salad. They can also be enjoyed as an appetizer or part of a larger Pakistani feast.

Presentation advice

Arrange the grilled Seekh Kababs on a platter, garnished with fresh cilantro leaves and lemon wedges. Serve them alongside the mint chutney and warm naan bread for an inviting and visually appealing presentation.