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Seekh Kebabs Recipe

Seekh Kebabs

Rating 4-0 out of 5 - Most cooks definitely will make this recipe again
Graham

Recipe by  

Seekh Kebabs are a Mughalai dish that are served as great starter to your barbeques and also work well with all India breads as stuffing to make it into juicy rolls. You can also grill them in an oven.

Traditionally, these delicious, juicy kebabs can be made with any minced meat you like, but I like lamb best. They are a terrific appetizer but also make a nice side dish to the main meal. Serve them with green Mint-Coriander Chutney. or Onion, Tomato And Cucumber Raita

      Preparation Time: 15 Minutes

      Cooking Time: 10 Minutes

Ingredients for Seekh Kebabs

If you are not familiar with any ingredients, please check our International Cooking Terms page.
If you want to know more about Indian ingredients, check our Indian Spices and our Indian Pulses, Rice and Seeds pages.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to make 15:
1 lb
lean minced (ground) lamb
½ teaspoon
garam masala
3 teaspoons
ginger-garlic paste
2 tablespoons
chopped coriander leaves
1 small
tomato
1 small
onion
 
salt

 

How to Cook Seekh Kebabs

  1. Place the minced lamb, garam masala, ginger garlic paste and chopped coriander in a large bowl. Finely chop the tomato and the onion and add them to the minced meat. Now mix them all up together, season with salt to taste, then make long, sausage-like, rolls out of this mixture. Cook in a preheated moderate oven (Mk 3 - 325ºF - 170ºC) for 12 to 15 minutes, or grill over a barbeque for 6-8 minutes, turning frequently.

 
Graham GRAHAM'S HOT TIP:
Serve with slices of lemon to give a better taste. Or, better still, serve with Onion, Tomato And Cucumber Raita for a real treat
 
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Reviews of Seekh Kebabs

Rating 4 out of 5 - Many cooks will make this recipe again December 21 2014
Excellent! Don't just cut up a piece of lamb. Finely chopped or ground ingredients are a must-big chunks make the whole thing fall apart. Add bread crumbs to stiffen the mixture if you need to. Don't leave on the grill for too long as they cook faster than you may think. Goes well with a nice ale.
(6 reviews)
 

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