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The name Seekh comes from being cooked on a seekh or a stick (a skewer). Tipically sheek kabab made with minced lamb or beef and traditionally cooked in a tandoor oven or grill. These kebabs can be served as a starter with lemon wedges or as a main course with rice and chutneys. 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.
Ingredients
2 lb or ½ kg ground lamb minced meat
1 small onion (finely chopped) ½ Small tomato (finely chopped) 2 tablespoon fresh cilantro or coriander (finely chopped)
2 teaspoon ginger paste 1 teaspoon garlic paste ½ teaspoon garam masala Salt to taste
1 onion (sliced into circular shape)
2 Green chili
1 capsicum (sliced into circular shape)
1 tomato (sliced into circular shape)
1 lime or lemon (sliced into circular shape)
How to cook
Put all the ingredients into a large mixing bowl. Use your hands or a wooden paddle to mix the ingredients thoroughly till they are well blended. Cover the bowl with cling film and put into the refrigerator for 6 hours/ maximum 1 day. Soak metal/bamboo skewers in water to prep for the kebabs.
Remove from fridge and divide the mix into equal portions. Take each portion and form it into a long sausage-like kebab while pressing on to a skewer. Do this till the mix has firmly adhered to the skewer. Put some oil on your hands to prevent meat from sticking to them. Do this till all the kebab mix is used up.
Ideally, kebabs should be cooked in a tandoor for about 12/15 minutes at 300F or until done. You can cook it in grill or oven if you do not have a tandoor. Grilling on a coal fire gives them a lovely smokey flavor. Turn once 6-7 minutes or as required, basting with cooking oil as required, till the meat is done. Remove from heat and serve hot with tonduri naan bread; plain vegitable salad with the onion, tomatos, cucampber and lime slices and beverage is a nice combination.
