Seekh Kebabs | Hari Ghotra
4.8/5 rating (4 votes)

Seekh Kebabs

Skewered Kebabs

  • Heat Medium
  • Serves 4
  • Dietary Info LACTOSE-FREE HEALTHY
  • Prep 10 mins
  • Cook 15 mins
Seekh Kebabs

Spiced meat on a stick - need I say more?

Hari says

These are very quick and simple kebabs to make. All you need to do is throw everything into a blender and squeeze the mixture onto skewers. These are so versatile that they can be cooked in a frying pan, on a griddle, on the barbecue and they make a fun and delicious alternative to sausages for the kids (just leave the chillies out).

These kebabs work well with either a mint chutney or a hot green sauce.

  • Ingredients
  • Method
  • 500g lamb mince
  • 4 garlic cloves
  • 10cm piece of ginger, roughly chopped
  • 1 chilli, chopped
  • 1 tsp cumin seeds
  • 1 tsp garam masala
  • 1 tsp Kashmiri chilli powder
  • 1 tsp salt
  • handful of coriander (including stems)
  • 1 tbsp oil
  • wooden or metal skewers
  1. In a pestle and mortar roughly crush the cumin seeds, ginger, chilli and garlic then put into a blender.
  2. Then add the mince, garam masala, Kashmiri chilli powder, salt and coriander. Blend to paste and leave to rest in the refridgerator (or freezer) for 15 mins.
  3. If using wooden skewers, soak in cold water for at least 30 minutes.
  4. Coat your hands in a little oil and take a small ball (size of a walnut) of the lamb mixture and squeeze around the skewer. Set to one side and repeat with the remaining mixture. Refridgerate for at least 30 mins before cooking
  5. Cook in a frying pan or griddle for 10 minutes then turn to cook the other side until brown and a little crispy. These are also delicious on the barbecue.
  6. Serve with a fresh mint chutney.

Nutritional information

Typical values* per Serving
Calories199
Fat (g)5.6
of which saturates (g)1.1
Carbohydrates (g)0.2
of which sugars (g)0.1
Fibre (g)17
Protein (g)0.75
*Based upon calculated values, supplied by myfitnesspal.com. The values here may not be 100% accurate because the recipes have not been professionally evaluated.

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Comments

Comments (2)

  • Hari Ghotra

    Hari Ghotra

    16 June 2015 at 11:34 |
    Hi Gary Yes I totally get what you are saying these can be tricky. The trick is when you blend the meat don't whizz it too much, if it feels to wet you can add a little gram flour to thicken it. Also put it in the fridge (but the freezer may be better) until it's really cold. When you put it on the skewers don't put on too much meat on incase its too heavy for the skewers. I really hope this helps. Hari

    reply

  • Gary

    Gary

    14 June 2015 at 01:43 |
    when I make seekh kebabs they turn out mushy and not firm and full off the skewers why is this happening

    reply

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Hari Ghotra