Cook Method

Ingredients of Seekh Kebabs

• oli temp: 375 F- 205 C
• 2 cups keema (minced mutton/lamb)

• For marination:
• 1 tbsp vinegar
• 2 tbsp fenugreek leaves, chopped
• 1/2 tbsp garlic paste
• 1/2 tbsp ginger paste
• 1 1/2 tbsp salt
• 1/4 tbsp black pepper, powdered
• 1/4 tbsp garam masala
• 2 tbsp coriander leaves, chopped
• 2 tbsp green chilies, finely chopped
• Skewers to make the kebabs

• Oil for brushing
• chaat masala
• lemon wedges

Ingredients

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How to Make Seekh Kebabs

For the marination:

1. In a large bowl, mix lamb mince with a few Tbsp of vinegar, fenugreek leaves.

2. Then add garlic paste, ginger paste, salt, and black pepper as per taste.

3. Add chopped coriander leaves and green chilies.

4. Refrigerate the meat mixture, covered, to marinate for at least 4 hours.

5. About 25 minutes before serving, shape the meat mixture into long 'tubes' around the skewers (seeks) and place it on to a grill over a drip tray or into the pre-heated oven (also on a drip tray) and bake for 20-25 minutes.

6. Brush them with oil and cook for another 2 minutes.

7. Using oven mittens or a cloth, carefully push the kebab from one end, onto a serving dish.

9. Garnish with the chaat masala, onions, lemons, and serve along with green chutney.