Smoked Seekh Kababs Recipes

INDIAN STYLE SHEEKH KABAB

Steps:

• In a large bowl, mix ground lamb, onions, mint, cilantro, ginger paste, and chile paste. Season with cumin, coriander, paprika, cayenne, and salt. Cover, and refrigerate for 2 hours.
• Mold handfuls of the lamb mixture, about 1 cup, to form sausages around skewers. Make sure the meat is spread to an even thickness. Refrigerate until you are ready to grill.
• Preheat grill for high heat.
• Brush grate liberally with oil, and arrange kabobs on grill. Cook for 10 minutes, or until well done, turning as needed to brown evenly.

SMOKED SEEKH KABABS

Steps:

• Wash the mince meat.
• Put into a sieve and press to remove excess water.
• Grind the next seven ingredients mentioned (after mince meat) to a paste.
• Combine the mince with the paste, powdered masalas (garam masala, cumin-corriander powder and red chilli powder) and salt.
• Mix very well.
• Put the mince in a large bowl.
• Make a depression in the centre.
• Light the charcoal till it is burnt red.
• Keep it in the centre.
• Pour a tsp.
• of ghee on it.
• Cover the bowl immediately.
• Keep aside for 20 minutes.
• Remove the charcoal.
• Mix the mince well again.
• Take equal sized balls of mince.
• Shape them in long seekh kebabs.
• Slide them into the greased pan.
• Using a spoon pour little oil on the kebabs.
• Change the side when they are reddish brown, allow the other side to cook well.
• Enjoy hot seekh kebabs with chutneys, naan, paratha, rice, etc.
• You may also put these in a brown bag, jump into your wagon and go enjoy these on a picnic!