Lamb Seekh Kebab
The Seekh Kebab is a mouthwatering Indian delicacy, native to the Indian subcontinent. Made with indian spiced minced lamb, these succulent cylindrical delights are grilled on the barbecue or in a pizza oven. Bursting with a blend of authentic Indian flavors, Seekh Kebabs are best enjoyed with a side of fresh salad, red onion pickle, lemon wedges, and accompanied by the zing of green chutney. Savour these kebabs with warm naan or parathas. Indulge in the rich and aromatic taste of the Indian subcontinent, with this fakeaway in the comfort of your own home.
Cooking surfaces
BBQ Temperature
Ingredients
- 500g minced lamb
- 1/2 egg, beaten
- 1/2 onion, finely chopped
- 1/4 cup, fresh coriander leaves, finely chopped
- 2 tsp ground coriander
- 2 tsp garam masala
- 1 tsp salt
- 2 thai green chillis, deseeded and chopped finely
Method
- Mix all the kebab ingredients together in a bowl. Ensure all the ingredients that require chopping are chopped finely and evenly; otherwise, the mixture can break up as it cooks.
- Keep mixing until the mixture starts to go sticky. This will take a good few minutes. This stage is important so the kebabs hold together.
- Cover and chill in the fridge for at least 2 hours.
- Divide the lamb mixture into four equal portions. Firmly mould each portion onto skewers to form a kofta (sausage) shape. Tip: Pop them back in the fridge for about 15 minutes until you’re ready to cook. This will help keep them whole when cooking.
- Setup your Egg for a direct cook at 200°C with just the stainless grid above your charcoal.
- Place your skewers onto the grid and cook for 5 minutes.
- Turn frequently. You want them to be golden brown. Keep grilling until the lamb reaches a minimum internal temperature of 71°C.
- Take off the Egg and serve with salad or flatbreads.