Seekh Kebab with Indian Spices

Required Ingredients

• 2 pounds lean ground lamb

• 2 medium onions, finely chopped

• ½ cup fresh mint leaves, finely chopped

• ½ cup cilantro, finely chopped

• 1 tablespoon ginger paste

• 1 tablespoon green chile paste

• 2 teaspoons ground cumin

• 2 teaspoons ground coriander

• 2 teaspoons paprika

• 2 teaspoons salt

• 1 teaspoon cayenne pepper

• 8 skewers

• ¼ cup vegetable oil for brushing, or as needed

Cooking Instructions

1. In a large bowl, combine ground lamb, onions, mint, cilantro, ginger paste, and chili paste. Add cumin, coriander, paprika, salt, and cayenne to season. Cover and refrigerate for 2 hours. Soak the skewers in cold water.

2. Divide the lamb mixture into 8 equal portions and shape each portion onto the skewers, forming a sausage-like shape. Keep the skewers in the fridge until you're ready to grill.

3. Preheat your grill to high heat and brush the grill grate generously with oil.

4. Grill the skewers, turning them frequently, until they are evenly browned on all sides and the center is no longer pink, about 10 minutes. Use an instant-read thermometer to check that the internal temperature reaches 160°F (71°C).

Note from the Editor:

The nutrition information for this recipe includes the full quantity of vegetable oil used. The actual amount of oil absorbed may vary depending on cooking conditions.

Nutritional Information (per serving)