Seekh Kebabs

These kebabs are very popular amongst the Indians and Pakistanis. Use metallic skewers for grilling them. Add 1/2 cup of grated raw papaya, if available, as this will help to tenderise the meat. These kebabs are very delicate to handle, so make 1 kebab first, grill and test. If it breaks, add some more fresh bread crumbs to the mixture, to bind it.

Ingredients

1 kg finely minced lamb or beef
1 small onion, chopped
5 garlic cloves, chopped
1 inch piece of ginger, chopped
1 tsp each of red chilli, ground clove, cinnamon, cumin powders
2 tsp each of coriander powder, garam masala
2 fresh green chillis, chopped
2 tsp lemon juice
1 tbsp gram flour
2 tbsp cilantro, chopped
2 tbsp mint leaves, chopped
3 slices white bread
2 tsp salt
1 large egg, lightly beaten
1/4 c oil for grilling and greasing the skewers

Method

In a food processor, process the bread into bread crumbs. Add all the remaining ingredients (except the oil) to the food processor and process the mixture into a thick paste. Taste (if you can!) and adjust the salt. Keep the mixture in the fridge, overnight.

Grease the skewer. Take some mixture in your hand and using your palm and fingers, press the mixture on the skewer, to form a sausage shaped kebab, about 5 inches long. Similarly, make more kebabs along the length of the skewer. Work fast, as the meat tends to fall off.

Grill for about 20 minutes or until cooked, brushing with oil and rotating the skewers frequently.

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