Pakistani Seekh Kebabs

    Pakistani Seekh Kebabs


    11 people made this

    About this recipe: Lamb ka keema and aloo seasoned with besan, dhania, jeera, garlic and adrak. Simple and SO good!

    Serves: 10 

    • 1 medium onion, quartered
    • 2 to 3 green chillies, or to taste
    • 4 large cloves of garlic
    • 2.5cm piece ginger
    • 2 medium potatoes
    • 675g lamb mince
    • 1 egg
    • 1 tablespoon besan- gram (chickpea) flour
    • 1/2 tablespoon salt
    • 1/2 tablespoon chilli powder, or to taste
    • 1/2 tablespoon coriander powder
    • 1/2 tablespoon cumin powder
    • good handful of finely chopped fresh coriander leaves
    • 1/2 lemon, juiced
    • 10 bamboo skewers, soaked in water

    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. Process the onion, green chillies, garlic and ginger in a food processor until finely chopped.
    2. Finely grate the potatoes and rinse thoroughly with water. Squeeze out as much water as possible by squeezing the grated potato in a sieve or clean tea towel.
    3. In a large bowl, combine the onion mixture and the potatoes with the mince and the remaining ingredients. Mix well. Cover, and leave in the refrigerator for a couple of hours or overnight.
    4. Take handfuls of the mixture and wrap around each skewer in the shape of a sausage. Place under a hot grill at the highest setting, or cook on a barbecue heated to high heat. Turn over once whilst cooking. Kebabs are done when both sides are crisp and browned, and when juices run clear.
    5. Serve hot with slices of onion and lemon wedges.

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