Kebabs / Kebobs/ Kababs doesn’t matter how you spell or pronounce them. The rule is simple, you stick it on a skewer and it’s the same old ***beep*** (word censored)! However, if you were to search for Seekh Kebab on the internet, not only would you catch yourself salivating excessively while looking at those breath taking photos of kebabs, you would find a massive database of Seekh Kebab recipes from around the world. Thats right, countries have their own variation, and so do many households – from grandparents to parents and so forth. Seekh Kebabs are very popular in Middle Eastern and South Asian countries, especially parts of India and Pakistan. These kebabs can be made with ground lamb, chicken, turkey or beef. I haven’t made these kebabs with pork or venison but you can sure give it a try and let me know what you think. I have to admit…for the longest time I was quite intimidated by the idea of making kebabs at home, but I also belong to the category of people who only learn from their mistakes — which may turn out to be to your benefit. This is a recipe that has been tried and tested from start to finish. Also included, is the act of the kebabs disappearing from the platter in less than 10 minutes. So follow the recipe like a robot and be prepared to make this dish a part of your culinary repertoire.

 

Yields 8

Prep time: 15 mins and Cook time: 26 mins

INGREDIENTS

• Lamb — 1 lb. (453 g)
• Shallot — 1, small
• Garlic cloves — 4 to 6, peeled
• Ginger — 1/2-inch knob, peeled
• Green chili — 1 to 3 (depending on your tolerance for heat from 1 being low to 3 being high)
• Cilantro — 1/4 cup
• Mint — 1/4 cup
• Cumin seeds — 1 teaspoon
• Coriander seeds — 1 teaspoon
• Crushed red pepper (optional)— 1/4 to 1/2 teaspoon
• Salt — 1/2 teaspoon
• Lemon — 1/2, cut into wedges
• Olive oil, butter or ghee — 2 tablespoons

DIRECTIONS

Prepping for Kebab

1. First step will be to prep your skewers. If using metal skewers move on to step two but if you are using bamboo skewers you will need to soak them in water for at least a couple of hours before grilling. This is done so that the bamboo skewers don’t absorb all the moisture and to avoid the skewer from burning while cooking on the grill.
2. The next step would be to bloom the spices. Heat a pan on medium heat, add the cumin, coriander and crushed red pepper. Dry roast them until the spices turn slightly brown. It should take about 3 to 4 minutes. Keep a close eye on the spices, it takes seconds to burn it. Transfer the roasted spices into a spice grinder or mortar pestle and grind it. 
   Some spice grinders require you to cool the spices before grinding.
3. Now prepping the herbs, chili, and aromatic roots. In a food processor or chopper, add the cilantro, mint, chili, ginger, garlic and shallot. Give it a whirl until they are finely chopped.
   Remember, finely chopped and not a paste
4. The last step in prepping the kebab mixture is to incorporate everything. In a large bowl, add the lamb, spices, chopped herbs and roots mixture. Mix it together until all combined.
5. Let it rest at room temperature for somewhere between 1 to 3 hours. You can leave it in the refrigerator up to a night but make sure to bring it to room temperature before grilling.
6. Grease your hands and metal skewer with some ghee.
7. Grab a handful of the meat and pierce it through the skewer. Working carefully, evenly spread the meat on the skewer with your hands. Repeat the process until you have your desired number of kebabs.

Grilling in the oven

1. Pre-heat the oven to 450F (232.2C) and line a baking sheet with some foil.
2. Place a roasting or metal cooling rack on top of the baking sheet. The Kebabs will sit on the roasting rack in the oven and the pan will catch the drippings.
3. With a pastry brush, grease the roasting rack with some ghee. Place the kebabs on the roasting rack and grill it in the oven for about 20 to 22 minutes. Make sure to flip them after 11 minutes or so. You can also brush on some ghee or olive oil.
4. Now turn the oven to broil and broil them on high for a minute or so.

Grilling on the grill

1. Turn on your grill and let it heat up. Grease the rack of the grill.
2. Then place the kebabs on the grill and cook them on medium until they are medium well to well done. Should take somewhere between 12 to 13 minutes.
3. Transfer the kebabs onto a platter and serve with some greens, pickled onions, lemon wedges and assortment of chutneys.

NOTES

• Storing: These Kebabs even after grilling freeze beautifully. You can thaw them and heat them when needed.
• Shallot: If you wish to use onions, finely chop the onion and remove the excess moisture from the onion before adding it to the lamb. To do this you can lay it on a paper towel for 10 minutes, or squeeze the excess juice out.
• Chili: Depending on your tolerance for heat you can add green chili of your choice. Birds eye chili being the hottest and serrano being the mildest. You can also choose to skip this ingredient completely.
• Choice of meat: If using lamb, make sure to use the leanest lamb meat. If using beef, 90% lean 10% fat should do.
• Spice: Instead of using whole spices, you can use ground cumin and coriander. The measurements and the process to roast the spices should be the same.