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Lamb Seekh Kebab Recipe
Ground lamb with spices is wrapped around skewers and roasted on hot charcoal embers
Babur hired Hindu cooks who ground goat meat and spiced it up, wrapped around iron rods, slowly cooking it over open fire making Seekh Kebabs . The original skewers were made of iron rods with a diameter of about ½". Both ends of the rod were pointed to help threading meat. In late 1950s, I remember waking up to smell of roasting Seekh Kebab outside Jaama Masjid in Old Delhi. Normally, Seekh Kebab is cooked on hot charcoal embers. We will bake them in the oven. We will also use Bamboo skewers in place of metal skewers. You can use this recipe with mutton or beef as well.
How to make minced meat kebab?
Ingredients
1. Ground lamb: 2 Pounds
2. Finely Chopped onions: ¼ cup
3. Minced Garlic: ¼ cup
4. Finely chopped ginger: ¼ cup
5. Finely chopped Serrano: 2
(remove seeds and white membrane to reduce heat as desired)
6. Ground Cumin Powder: 1 Tablespoon
7. Ground Coriander: 1 Tablespoon
8. Ground Cloves: ½ teaspoon
9. Ground Cinnamon: 1 teaspoon
10. Ground Lal Mirch (Cayenne Powder): 1 teaspoon
11. Salt: 1½ teaspoon
12. Lime Juice: 1 Tablespoon
13. Dahi Yogurt: 2 Tablespoons
14. Besan (chickpea flour): ¼ cup
Bamboo Skewers (Water soaked): 10
Method
Mix all the ingredients except Besan. Sprinkle Besan Tablespoon at a time to knead the mixture like dough. Adjust amount of Besan for dough like consistency. Let it rest for two hours. Pinch about 4 ounces off the mixture. Cover the Bamboo skewer with the mixture about ¼" thick along the length. The meat will look like a cigar which has been pierced length wise by the skewer. Preheat oven to 375º F. Bake for 25 minutes. Serve hot.