Weather is warm these days. And summer is all about grilling.Enjoy the grilling season with these yummy soft and succulent kebabs. These delicious Seekh kebabs are our favorite.
- 500g Lamb mince
- 1 medium Onion-very finely chopped
- 1 tbsp Ginger and Garlic paste
- 1 tsp Badshah Garam masala powder or whole grinded
- 1 tsp Cumin powder
- 1 tsp Chat Masala
- 1 tsp Coriander powder
- 1 tbsp Shaan sheekh kebab masala
- 1 tsp Amchur powder
- 2-3 green chillies very finely chopped (optional) or 1 -2 tsp Green chili paste
- 1 tsp Black pepper powder or crushed pepper
- Salt to taste
- 1/2 cup Coriander and Mint leaves- chopped
- Vegetable Oil for cooking
- Fried Onions-optional
- 2-3 tbsp Bread Crumbs, if needed
- Cashew or Papaya paste-optional
- a pinch of Hing or Asafoetida-optional
- Clean and wash the lamb mince and drain the excess water.
- Combine all the ingredients into a large mixing bowl. Using hand or with a wooden spoon mix the ingredients thoroughly till they are well blended. Cover the bowl with a plastic wrap and put into the refrigerator for an hour.
- Next Pre-heat the oven. If you are using bamboo skewers, soak the skewers in water for 15-20 minutes.
- Remove the mixture from fridge and divide 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. Repeat till all the kebab mix is used up.
- Put them on the baking tray and bake till the meat is done and the color turns golden brown. Alternatively you can grill them. Take care not to overcook the kebabs or they will lose their juicyness. It generally takes 7-8 minutes to cook them overall.
- If you do not have an oven, after pressing the mixture on to the skewer, slowly pull out the skewer and fry the kebabs in hot oil.I tried frying the kebabs. Serve hot with some chutney, sliced onion and lemon wedges.