Lamb Seekh Skewer

Kebabs are one of the most popular Mughlai food in India and cooked in clay oven heated by coals called "Tandoor" by wrapping the marinated meat around the skewer.




Ingredients: Ground lamb 2 lbs (Or Ground turkey 2 lbs) 1 large Onion coarsely chopped 2 Tbsp sour cream 1 piece Ginger root 8 cloves of Garlic 2 Green chilies (with seeds removed) 1 cup Coriander leaves 1 Tbsp Ground coriander 1 teaspoon Ground cumin 1½ teaspoon Salt or to taste *Garam masala - See recipe in notes 2 Tbsp Oil Onion rings and lemon slices for garnishing

Nutritional information

No nutrition information available


Put ground lamb in a large mixing bowl. Add garlic, ginger and green chilies to the food processor and grind coarsely. Add onions, coriander leaves, oil and sour cream and grind it together. Add this mixture to the ground lamb and mix well so that it looks like a smooth dough. Cover it with plastic wrap and let it marinate for two hours in the refrigerator. Preheat the oven to 400°F. Cover a baking sheet with the aluminum foil and keep it aside. Divide the mixture into 30 portions and each portion should be about the size of a lemon. Oil your palms and take a portion and roll it between your palms giving it a shape of a hot dog sausage and keep it on the foiled baking sheet. In the similar way finish up all the mixture and keep all the seekh kebabs side by side, leaving little space in between. Cook them in the oven for 20 minutes on the middle rack. Take the tray out after 20 minutes and drain all the liquids out from the tray. Turn the oven to broil, change the sides of the seekh kebabs and keep them in the oven for 3 to 4 minutes. They will start leaving their oil and change their color to light golden brown. Please be careful not to overcook them otherwise they will dry up. Serve hot with **yogurt mint sauce, onion rings and lemon slices. NOTE: If you want to grill these seekh kebabs on a grill, Grill them for 15 to 20 minutes turning the sides in between the grilling till these have grill marks and light golden. Notes: *Garam masala - Grind together in coffee grinder - Seeds of 1 black cardamom, 2" pc cinnamon stick. 5 cloves, 10 black peppercorns, 1 tablespoon coriander seeds and 1 teaspoon cumin seeds. **Yogurt Mint dip - Grind together in a blender - ½ onion, 1 cup cilantro leaves, ½ cup mint leaves, 2 green chillies, Juice of 1 lemon, 3 Tbsp yogurt and 1 teaspoon salt or to taste.