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Seekh Kababs PDF Print E-mail
Written by Yorky   
ImageIngredients
  • 1 tblsp Lemon juice
  • 2 tblsp Fresh mint, chopped
  • 4 tblsp Coriander leaf, chopped
  • 25 gm Raw cashews
  • 1 Medium onion, chopped
  • 2 Garlic cloves, chopped
  • 2 Fresh green chilies, minced
  • 700 gm Minced lean lamb
  • 2 tsp Ground coriander
  • 2 tsp Ground cumin
  • 1 tsp Ground caraway seeds
  • 1/2 tsp Garam masala
  • 1 tblsp Tomato puree
  • 1/2 tsp Ground black pepper
  • 1 Egg yolk
  • 1/2 tsp Chili powder
  • 1 tsp Salt
  • 4 tblsp Vegetable oil
  • 2 tblsp Ground white poppy seeds
  • 2 tblsp Ground sesame seeds
Method

Put the lemon juice, mint, coriander leaf, cashews, onion, garlic and green chilies into a blender and blend to a smooth paste. Transfer the mixture to a large bowl.

Place the mince in the blender in small batches and blend until a smooth paste. Add the meat to the bowl.

Add the rest of the ingredients, except the oil, and mix thoroughly until smooth. Chill the mixture for 30 minutes.

Preheat the oven to 240 degC and line a roasting tin with foil. Divide the kabab mixture into about 18 pieces and form each piece around a wooden skewer in a sausage shape.

Place the kababs in the roasting tin and brush will some of the oil. Roast for 6 - 8 minutes then turn and brush with the remaining oil. Roast for a further 6 - 8 minutes.

Leave to cool slightly before removing the skewers.
 
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