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Recipe Types: Chicken , Fish , Lamb , Shrimp

SEEKH KABAB

2019-06-20
seekh-kabob-little-india-belmar

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Ingredients

  • Oven temp: 375 F- 205 C
  • 2 cups keema (minced mutton/lamb/beef)
  • For Marination
  • 1 tbsp vinegar
  • 2 tbsp fenugreek leaves, chopped
  • 1/2 tbsp garlic paste
  • 1/2 tbsp ginger paste
  • 1- 1/2 tbsp salt
  • 1/4 tbsp black pepper, powdered
  • 1/4 tbsp garam masala
  • 2 tbsp coriander leaves, chopped
  • 1 tbsp green chillies, finely chopped
  • Skewers to make the kebabs
  • Oil for brushing
  • Chaat masala
  • Lemon wedges

Method

Step 1

For the Marination-

Step 2

In a large bowl, mix lamb mince with few Tbsp of vinegar, fenugreek leaves.

Step 3

Then add garlic paste, ginger paste, salt and black pepper as per taste.

Step 4

Add chopped coriander leaves and green chillies.

Step 5

Refrigerate the meat mixture, covered, to marinate for at least 5 hours.

Step 6

For the Kababs-

Step 7

About 25 minutes before serving, shape the meat mixture into long 'tubes' around the skewers (seekhs) and place on to a grill over a drip tray or into the pre-heated oven (also on a drip tray) and bake for 20-25 minutes.

Step 8

Brush them with oil and cook for another 2 minutes.

Step 9

Using oven mittens or a cloth, carefully push the kebab from one end, on to a serving dish.

Step 10

Garnish with the chaat masala, onions, lemons and serve along with green chutney.

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