Seekh Kabab

also called seekh kebab · sheekh kabab · seekh kebabs · lamb seekh · shami's cousin

The table

2 lb(900 g; 20% fat, ground twice)ground lambknead 5 min, until it turns tacky and pulls at the bowlchill 1 hrpress onto flat skewers in a long sleevegrill 10 min, turning by the handle
1 medium(grated and wrung dry in a cloth)yellow onion
2 Tbs(34 g)ginger-garlic paste
2(chopped fine)green chiles
1/4 cup(chopped)cilantro
2 Tbs(chopped)mint
2 tspgaram masala
2 Tbs(20 g)roasted gram flour
2 tspkosher salt
2 Tbs(28 g)melted ghee
Flat skewers and not round: a round one turns and the meat stays where it was. Wring the grated onion out
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.12 things to get out.

Pans and tools

1knead 5 min, until it turns tacky and pulls at the bowl

4grill 10 min, turning by the handle

goes in with what step 3 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 1 hr 15 min1 of 4 steps gives no time
Needs you
about 15 min
If you get it wrong
Unforgiving — ground meat on a skewer is cooked all the way through or it is not served, and that is ten minutes over live fire
What you'll wash
Two things — the bowl the mince is kneaded in, the flat skewers

  1. knead 5 min, until it turns tacky and pulls at the bowl

    5 minneeds youfrom the start

  2. chill 1 hr

    1 hrwalk away5 min in

  3. press onto flat skewers in a long sleeve

    not timed1 hr 5 min in

  4. grill 10 min, turning by the handle

    10 minneeds you1 hr 5 min in

You'll need bowl · skewers

Goes with

See how it is written
>> title: Seekh Kabab
>> category: Smoked & Grilled
>> tags: lamb, indian, minced, grill, starter
>> counters: Curry House
>> aka: seekh kebab, sheekh kabab, seekh kebabs, lamb seekh, shami's cousin
>> pairs-with: mint-chutney, kachumber, naan
>> servings: 6
>> time: 1 hr 45 min
>> slack: unforgiving — ground meat on a skewer is cooked all the way through or it is not served, and that is ten minutes over live fire
>> washing-up: the bowl the mince is kneaded in, the flat skewers

>> step: knead 5 min, until it turns tacky and pulls at the bowl
Knead @ground lamb{2%lb}(900 g; 20% fat, ground twice), @yellow onion{1%medium}(grated and wrung dry in a cloth), @ginger-garlic paste{2%Tbs}(34 g), @green chiles{2}(chopped fine), @cilantro{1/4%cup}(chopped), @mint{2%Tbs}(chopped), @garam masala{2%tsp}, @roasted gram flour{2%Tbs}(20 g) and @kosher salt{2%tsp} in a #bowl{} ~knead{5%min}, pushing it against the side with the heel of your hand until it turns tacky and starts pulling back at you.

>> step: chill 1 hr
Chill @&(~1)kabab mixture{} ~chill{1%hr}.

>> step: press onto flat skewers in a long sleeve
Press @&(~1)chilled mixture{} onto flat metal #skewers{} with a wet hand, into a sleeve as long as your palm and no thicker than a thumb, then rake it lengthways.

>> step: grill 10 min, turning by the handle
Grill @&(~1)skewers{} over hard charcoal ~grill{10%min}, turning them by the handle every two minutes and basting with @melted ghee{2%Tbs}(28 g), until the ridges are dark and the fat is dropping.

Flat skewers and not round: a round one turns and the meat stays where it was. Wring the grated onion out.