These lamb seekh kebabs are a spicy and extremely flavorful recipe that will surely be a hit at any outdoor party.
Ingredients
- 2 pounds lean ground lamb
- 2 medium onions , finely chopped
- 0.5 cups fresh mint leaves , finely chopped
- 0.5 cups 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
- 0.25 cups vegetable oil for brushing , or as needed
Instructions
-
1
Mix ground lamb, onions, mint, cilantro, ginger paste, and chile paste together in a large bowl. Season with cumin, coriander, paprika, salt, and cayenne. Cover and chill in the refrigerator for 2 hours. Soak skewers in cold water.
-
2
Divide lamb mixture into 8 equal portions; mold portions onto skewers to form a sausage shape. Refrigerate skewers until you are ready to grill.
-
3
Preheat an outdoor grill for high heat and brush the grate liberally with oil.
-
4
Cook skewers on the preheated grill, turning frequently, until nicely browned on all sides and meat is no longer pink in the center, about 10 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).
Nutrition Facts
Per serving
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