Made with keema (lamb or beef mince) and traditionally cooked in a tandoor oven, Seekh Kabab is a traditional South Asian cuisine. Seekh Kabab consists of small cubes of meat threaded on a skewer that are grilled or roasted. Here we are using lamb mince but you can use any kind of meat according to your taste. Lamb Seekh kebab and beef seekh kebabs are the most popular.
- 450 gm (1lb): Lamb mince
- Following should be all chopped together:
- 2 medium size: Onions
- 5 cloves: Garlic
- 1.5cm: (0.5 inch) of ginger
- 1-2: Green chilli (de-seeded)
- 2-4 sprigs: Fresh coriander
- Dry Masala:
- 2-3: Cardamoms (small, green, ground)
- 1-2: Cardamom (Black, ground large)
- A pinch to 1/2 a tbs: Chilli powder
- 1/2 a tbs: Salt
- 1/2 a tbs: Garam masala
- 1/2 a tbs: Cumin seeds (whole)
- 1 tbs: Dry coriander
- Put all the mince lamb in a large bowl and add chopped onions, garlic, ginger, chillies and coriander. Then add whole of the ground masala and mix thoroughly with either your hand or a wooden spoon.
- Take a large hand-full and make into a long kebab using the handle of a wooden spoon.
- Put foil on to your grill and put your kebabs under a hot grill. Cook on all sides until brown.
- Serve on a bed of lettuce. Garnish with tomatoes, onion rings, chillies and coriander.