Kashmiri Seekh Kebab
Ingredients
- 750 g Lamb minced, (ground)
- 1 Ginger 2.5-cm / 1-inch piece fresh, peeled, and chopped
- 50 g onions (1/3 cup), chopped
- 3 1/2 tablespoons Mint leaves chopped
- 1 Coriander (Cilantro) large sprig, chopped
- 1/2 tablespoon Ginger Paste
- 1/2 tablespoon Garlic Paste
- 2 tablespoons Red chilli paste
- 1 teaspoon Garam Masala
- 1 teaspoon Fenugreek leaves ground dried
- 1 tablespoon Vegetable oil
- Butter melted, for basting
- Salt
Instructions
- Put the meat in a large bowl and add the ginger, onions, herbs, pastes, garam masala, fenugreek, and oil. Season with salt and mix well. Cover and allow to marinate in the refrigerator for about 30 minutes.
- Prepare a tandoor or charcoal grill for moderate heat, or alternatively preheat the grill (broiler) to medium.
- Divide the mince mixture into 16 equal portions and roll into balls. With damp hands, spread the balls along the length of metal skewers, flattening the mixture into a sausage shape until the kebabs are 10cm / 4 inches long and leaving 5 cm / 2 inches between each one. You can make 2 kebabs on one long skewer.
- Roast in a moderately hot tandoor, over a charcoal grill, or under the hot grill for 5-6 minutes. Remove from the heat and baste with melted butter then cook for a further 2-3 minutes.
Nutrition
Serving: 4gSodium: 115mgCalcium: 49mgVitamin C: 14mgVitamin A: 291IUSugar: 1gFiber: 1gPotassium: 501mgCholesterol: 137mgCalories: 578kcalSaturated Fat: 22gFat: 48gProtein: 32gCarbohydrates: 4gIron: 3mg
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