Seekh Kebab

Makes about 5 kebabs

Ingredients:

Minced lamb/ chicken – ¾ lbs

Onion – 1 medium or ½ large

Mint leaves – about 10-15 leaves only, chopped

Coriander leaves – ¼ cup, chopped

Paprika – ½ tsp

Cumin powder – ½ tsp

Coriander powder – 12 tsp

Chili powder – ¼ tsp

Dry parsley leaves – ½ tsp

Ginger powder – ¼ tsp

Egg - 1

Olive oil- ½ tsp

Lemon- ½

Salt – ½ tsp (or as per taste)

Before telling you how to make these Seekh Kebabs, please read the following: 

When I make kheema parathas I have noticed that the kheema tends to give out a lot of oil/fat. So in order to remove the excess oil/fat from the kheema I tried pouring water on it, only to notice that the kheema was getting separated. So after washing it, I strained it and drained all the water. I don’t know how others make their kheema, but I felt this technique was pretty good to take out the excess oil.

Method:

Now to make the mix for the kheema, in a mixing bowl, add the minced lamb, add in the chopped onions, mint leaves, coriander leaves, all the masala (Paprika, cumin, coriander, chili, ginger and dry parsley leaves) and salt and mix everything well. Now add the egg, and combine all the ingredients well. Now take a sheet of cling film and place it on the counter. Apply a little of the kheema mix onto the cling film, and on top of it place a skewer and fold both side and secure (Please see the video below). Continue doing for the rest of the mixture, place them in a plate and freeze this for about 5 to 6 hrs. Now once these are frozen, take them our and let it defrost for about 20-30 min, carefully take out the skewers and fry them in a pan with olive oil till both sides have browned and the kheema is cooked. Serve hot with humus and pita bread.

Note: Instead of kebabs you can make them in small round cutlets and freeze this and use it whenever you want.

Enjoy!

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