Pakistani seekh kebabs
- 1 medium onion, quartered
- 2 to 3 green chillies, or to taste
- 4 large cloves of garlic
- 2.5cm (1 in) piece root ginger
- 2 medium potatoes
- 675g (1 1/2 lb) lamb mince
- 1 egg
- 1 tablespoon 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
- Process the onion, green chillies, garlic and root ginger in a food processor until finely chopped.
- 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.
- 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.
- 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.
- Serve hot with slices of onion and lemon wedges.
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I changed this a bit to take out the potato and it was yummy - sorry I just don't think potato belongs in a kebab! Basically just leave the raw kebabs in the fridge for a good few hours or overnight if you have time, so they don't fall apart. Added a bit more gram flour as well and it was yum - 31 Jul 2012
love this very tasty nice heat - 13 May 2012
Simply Amazing - 23 Feb 2013