Seekh Kebab

Name: Seekh Kebab
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Indian
Ingredients: 500 g minced lamb; 1 tbsp ginger-garlic paste; 1 tsp garam masala; 2 tbsp besan; 1 handful cilantro; as needed ghee — for grilling; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 meat, kebab

Seekh Kebab hails from the culinary traditions of Lucknow and Delhi, where it is often prepared with a keen sense for balance and flavor. This dish is a staple at gatherings, easily made at home with a straightforward approach that respects its origins. The secret lies in the way home cooks judge the salt by hand and use fat generously, creating a dish that is both rich and satisfying.

When cooked to perfection, Seekh Kebab should be succulent, with the aromatic notes of ginger-garlic paste and garam masala permeating each bite. The addition of besan lends a subtle nutty flavor, while fresh cilantro brightens the overall taste. These kebabs, best enjoyed hot off the grill, invite an atmosphere of sharing and enjoyment around the table, embodying the communal spirit of Indian dining.

Ingredients

500 gminced lamb
1 tbspginger-garlic paste
1 tspgaram masala
2 tbspbesan
1 handfulcilantro
as neededghee — for grilling
to tastefine sea salt

Method

In a large mixing bowl, combine 500 g minced lamb with 1 tbsp ginger-garlic paste, 1 tsp garam masala, and 2 tbsp besan. Finely chop a handful of cilantro and add it to the mixture. Mix thoroughly using your hands until all ingredients are well incorporated and the mixture feels slightly sticky.
Cover the bowl with a cloth and let the mixture rest for about 15 minutes. This allows the flavors to meld and the besan to absorb moisture, which helps in binding the kebabs.
Divide the mixture into equal portions, about the size of a golf ball. Roll each portion into a smooth ball, then shape it into a long, thin sausage-like form around a skewer, pressing gently to ensure it adheres well. If the mixture feels too sticky, wet your hands slightly to help shape the kebabs.
Heat a grill pan or a heavy-bottomed skillet over medium-high heat and generously coat it with ghee. Once the ghee is hot and shimmering, place the skewered kebabs onto the pan. Ensure there's enough space between them for even cooking.
Cook the kebabs, turning them occasionally, until they are evenly browned on all sides. This should take about 10-12 minutes. Look for a deep brown color and a slight char on the edges, which indicates they are cooked through and have developed a rich flavor.
Once cooked, remove the kebabs from the heat and carefully slide them off the skewers onto a serving platter. Sprinkle with fine sea salt to taste, ensuring the salt is evenly distributed to enhance the flavor.
Serve the Seekh Kebabs immediately, garnished with additional cilantro if desired. These kebabs are best enjoyed hot, straight from the pan, and shared with family and friends.