SEEKH KEBAB WITH MINT CHUTNEY
Served at most traditional Indian restaurants, seekh kebabs are made with ground lamb that's been seasoned with garam masala, cumin seeds, fresh ginger and fresh cilantro, then grilled and served with raw red onion and bright mint chutney to offset the richness and heat. This recipe comes from Chintan Pandya, the executive chef at Adda Indian Canteen, a New York restaurant that specializes in homestyle Indian food. You'll need to purchase deggi mirch, an Indian chile powder that tastes somewhat like a smoky paprika, but is mild enough to be used in a quantity large enough to color the meat red. The spiced meat mixture benefits from chilling to help retain its shape on the grill, but you could also roll it into meatballs and pan-sear them on the stovetop or roast them in the oven, if the season dictates.
Provided by Alexa Weibel
Categories dinner, barbecues, finger foods, meat, skewers and kebabs, main course
Time 45m
Yield 6 kebabs
Number Of Ingredients 21
Steps:
- Prepare the lamb skewers: In a large bowl, combine the lamb with the cheese, cilantro, chile powder, ginger, garlic, green chile, garam masala, cumin seeds, cardamom and 2 teaspoons salt. Shape the meat like a sausage into six 5-inch logs that are just under 2 inches thick. Skewer each and pack them tightly. Refrigerate for 2 hours and up to overnight to firm up.
- Prepare the mint chutney: Add the cilantro, mint, red onion, ginger, green chile and 1/4 cup water to a blender. Puree until smooth, scraping down the sides of the blender as needed. (Add more water by the spoonful, if needed, until mixture is saucy.) Transfer to a small bowl. Stir in the anardana, lemon juice and sugar; season to taste with salt and more sugar, if desired. Refrigerate until ready to use. (The mint chutney is best the day it's prepared, but it can be refrigerated one day in advance.)
- Brush the grill with neutral oil and heat over medium. Grill the kebabs, rotating as needed, until browned all over and cooked through, 12 to 15 minutes. Serve with mint chutney, and very thinly sliced red onion, if desired. Sprinkle kebabs and onions (if using) with deggi chile powder and serve immediately.
INDIAN STYLE SHEEKH KABAB
This is a spicy and extremely flavorful recipe which will surely be a hit at any BBQ party.
Provided by Yakuta Rasheed
Categories World Cuisine Recipes Asian Indian
Time 2h25m
Yield 8
Number Of Ingredients 13
Steps:
- In a large bowl, mix ground lamb, onions, mint, cilantro, ginger paste, and chile paste. Season with cumin, coriander, paprika, cayenne, and salt. Cover, and refrigerate for 2 hours.
- Mold handfuls of the lamb mixture, about 1 cup, to form sausages around skewers. Make sure the meat is spread to an even thickness. Refrigerate until you are ready to grill.
- Preheat grill for high heat.
- Brush grate liberally with oil, and arrange kabobs on grill. Cook for 10 minutes, or until well done, turning as needed to brown evenly.
Nutrition Facts : Calories 310.9 calories, Carbohydrate 6.2 g, Cholesterol 75.9 mg, Fat 22.7 g, Fiber 1.3 g, Protein 20.2 g, SaturatedFat 7.5 g, Sodium 665.4 mg, Sugar 1.7 g
SEEKH KEBABS
Seekh kebab (or shish kebab) is a melt-in-your-mouth preparation said to have been brought to the Indian subcontinent by the Turks long before the Mughals popularized the concept. It traditionally consists of minced mutton threaded onto a skewer (or seekh) and cooked in a tandoor, but it's equally delicious with minced lamb or beef. It's also just as good cooked on a grill if you follow these guidelines: the meat should not be too lean; squeeze every bit of liquid from the onion mixture; and let the kebab mixture "marinate" for at least a couple hours. I love to drizzle the finished kebabs with a tart cilantro-yogurt chutney and offer pickled red pearl onions on the side, as they do in Mughlai restaurants. Seekh kebabs can be an appetizer or a main course when served with naan and dal makhani.
Provided by Food Network Kitchen
Time 3h
Yield 4 servings
Number Of Ingredients 27
Steps:
- Add the onions, chiles, and cilantro to a food processor and pulse until evenly and finely chopped, scrapping down the sides of the processor with a rubber spatula as needed. Transfer the mixture to a piece of folded over cheesecloth and add the garlic and ginger. Gather up the ends of the cheesecloth and squeeze every bit of liquid from the mixture. (A lot should come out.) This step is imperative to making a good kebab and makes it easier to skewer the meat mixture.
- Combine the meat, garam masala, chili powder, kabab chini (if using), cashew butter (if using) and squeezed onion mixture in a large bowl. Knead until thoroughly combined, cover and refrigerate for at least 2 hours and up to 8 hours.
- Preheat a grill to medium-high.
- Meanwhile, add 2 teaspoons salt to the meat mixture and knead to incorporate. (Do this just before you are ready to make the skewers.)
- Skewering is the only slightly tricky part of this recipe. With moist hands, form the meat into about sixteen 2-inch-wide balls. If the mixture is too moist to hold together, knead in some breadcrumbs. On a large work surface, roll each ball into a cylinder about 1-inch thick and 3 to 4 inches long. Thread the cylinders onto metal skewers. Depending on the size of your skewers, you can thread 3 to 4 cylinders on a single skewer. Don't worry too much about keeping a perfect cylindrical shape.
- When the grill is hot, lightly oil the grates. Lay the skewers on the grates, close the lid and cook until grill marks form on the bottom of the kebabs, 3 to 4 minutes. Flip the kebabs, close the lid and cook until the meat is cooked through, 3 to 4 minutes more. The whole process should take no more than 6 to 8 minutes. If there are significant flare ups, move the kebabs to another part of the grill and continue cooking.
- Slide the kebabs off the skewers onto a platter. Garnish with cilantro leaves and lightly drizzle with Cilantro-Yogurt Chutney. Serve with lime wedges, the remaining chutney for dipping and Pickled Red Pearl Onions (if using).
- Combine the cilantro, yogurt, chiles, garlic, lime zest, lime juice and 1/2 teaspoon salt in a blender and process until smooth. It should have the consistency of a creamy salad dressing. If it's too thick, add 1 to 2 tablespoons water. Taste and adjust the salt and/or lime, if needed.
- Combine the vinegar, sugar, 2 teaspoons salt and 1/2 cup water in a small saucepan over medium-high heat and simmer until the sugar and salt are dissolved, about 2 minutes. Remove from the heat, add the onions and let come to room temperature. Transfer to a jar and refrigerate, covered, for 4 days. The pickles will keep in the refrierator for up to 1 month.
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