Lamb Seekh Kabobs
Lamb Seekh Kabobs
Like many South and Western Asian countries, Pakistan has their version of ground meat kababs. Seekh kabobs consist of heavily seasoned ground lamb or beef formed around skewers. They can be either grilled or broiled, only taking 10-12 minutes to cook. Serve the kabobs with cucumbers, tomatoes, yogurt sauce, and parathas.
Equipment
- metal skewers
Ingredients
- 1 lb ground lamb or ground beef
- 1/2 medium red onion finely chopped
- 1 cup cilantro finely chopped
- 4 garlic cloves minced
- 1 tbsp ginger grated
- 2 bird’s eye chilies finely chopped
Spice Blend
- 1 tsp black peppercorns
- 1 tsp coriander seeds
- 1/2 tsp cumin seeds
- 1 whole clove
- 1 bay leaf
- 1 tsp paprika
- 1/4 tsp cayenne pepper
- 2 tsp salt
- 1 tsp sugar
Instructions
- Grind the whole spices in a spice grinder. Combine with the rest of the spices.
- Mix together all of the ingredients. Let rest in the refrigerator for an hour.
- Depending on the size of the kabobs you’re looking for, portion out the lamb into 4-6 servings. Thread the wads of the meat onto a metal skewer. Turn on your oven’s broiler. Place the kabobs on a rack on a baking sheet lined in foil.
- Broil the lamb kabobs for 6 minutes a side. Let rest for 5 minutes.
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