Seekh Kabab is a traditional South Asian cuisine, made with keema (lamb mince) and traditionally cooked in a tandoor oven. It consists of small cubes of meat threaded on a skewer that are grilled or roasted. It is usually in the shape of cylindrical rolls but can also be made in a tikka form. I like making them in the shape of small flat tikkas, as the meat inside is cooked properly.
- 1 pound Ground Lamb
- 3-4 cloves Garlic, minced
- 2 Scallion, both white and green parts, trimmed and minced
- 2 tablespoons Cilantro, chopped and fresh
- 2 teaspoons Ginger, fresh, grated
- 1 teaspoon salt, or more to taste
- 1/2 teaspoon cumin seeds, toasted
- 1/2 teaspoon black pepper, freshly ground
- 1/4 teaspoon cayenne pepper
- 1 tsp Chaat Masala
- 1 red onion, small, or large shallot, very thinly sliced, for serving
- Lemon wedges, for serving
- Mix all the ingredients except chaat masala, sliced onion and lemon wedges to the ground lamb, then knead and squeeze the mixture with your hands until thoroughly blended, 3 to 4 minutes. Cover and refrigerate the meat mixture for 1 hour.
- Preheat a gas oven or electric oven with the skewers to 350degrees ( I prepared these tikkas using metal skewers but bamboo skewers can also be used. )
- Divide the meat mixture into equal portions. Lightly wet your hands with cold water, then, press the mince on to a hot skewer to form a tikka or sausage.
- Place the skewers in the oven. Keep turning or rotating the skewers occasionally.
- When cooked, gently remove the kababs from the skewers with the help of a napkin.
- Sprinkle some chaat masala and serve with onion and lemon wedges.