Time
145 min
Serving
8 persons
Calories
311
These lamb seekh kebabs are a spicy and extremely flavorful recipe that will surely be a hit at any outdoor party.
Ingredients
- lean ground lamb: 2 pound
- onions: 2 medium (chopped)
- mint leaves: 0.5 cup (chopped, fresh)
- cilantro: 0.5 cup (chopped)
- ginger paste: 1 Tbsp
- green Chili paste: 1 Tbsp
- ground cumin: 2 tsp
- ground coriander: 2 tsp
- paprika: 2 tsp
- salt: 2 tsp
- cayenne pepper: 1 tsp
- skewers: 8 piece
- vegetable oil for brushing: 0.25 cup (or as needed)
Metric Conversion
Stages of cooking
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Mix ground lamb, onions, mint, cilantro, ginger paste, and chile paste together in a large bowl. Season with cumin, coriander, paprika, salt, and cayenne. Cover and chill in the refrigerator for 2 hours. Soak skewers in cold water.
-
Divide lamb mixture into 8 equal portions; mold portions onto skewers to form a sausage shape. Refrigerate skewers until you are ready to grill.
-
Preheat an outdoor grill for high heat and brush the grate liberally with oil.
-
Cook skewers on the preheated grill, turning frequently, until nicely browned on all sides and meat is no longer pink in the center, about 10 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).
