Seekh Kebabs are basically ground meat seasoned and spiced, then wrapped around a skewer and grilled. There are many variations to this all over the world, especially the East
These sizzling kebabs take me back to my school days. On sports day, the kebab stall would overflow like a swarm of bees. There would be a couple of hardworking people chugging their way tending to hungry children and parents at lunch break. The man in front of that red hot charcoal grill would be sweating and dripping, hastily putting the meaty metal skewers on to the fire, and in seconds they would drip with fat and sizzle. Then another man would rotate them frequently, and in one sweeping motion, with his bare hands, move the kebab on to ready rotis, wrap them and give them away. My mouth still waters thinking of it. I think I have found comfort in making foods that remind me of people I miss or the fun childhood memories I treasure. By making these foods, I relive the moments yet again. School was fun, I loved going to school, the sports field, music, the band, friends, and above all, my favorite places would always be our Home science kitchen and our school garden. I liked the fact that I could cook something, and learn something new in our cooking classes. My home science teacher, Mrs Bathula, was a sweet heart, wonder what happened to her. There is so much I learnt from her classes. Math never made its way to my brain, but Home science, I excelled, and now I know why, I always enjoyed experimenting in the kitchen :-) OK, back to the recipe.
- 2 lb ground meat (lamb/chicken/pork/turkey)
- 2 cups red onion finely chopped
- 3 tsp of ginger garlic paste\8-10 green hot chilies finely chopped
- 1 Tbsp of olive oil
- 1/2 C cilantro finely chopped
- 2 tsp red chili powder
- 1 tsp cumin powder
- 1/2 tsp pepper powder
- 1/4 tsp turmeric
- 1/4 tsp dry mango powder/amchur powder
- 4 tsp lime juice
- 12-15 bamboo skewers
- Salt to taste
- Preheat the oven at 400 degree F for about 10 minutes prior to placing the kebabs.
- In a saucepan, add oil, when it begins to smoke, add 1 cup of the onions, and chopped chilies. Stir and cook till the onions char. Set aside.
- Take a large mixing bowl; add in the ground meat, roasted onions, raw onions, and all the above mentioned ingredients.
- Mix it well and let it chill in the refrigerator for 30 minutes.
- Divide the mixture into 12-15 large meat balls. Spread the meat evenly over the skewer.
- Place the meat skewers on a greased baking sheet.
- Grill on 400F for about 20-25 minutes, rotating the skewers at half time. The thinner the meat on the skewer, the faster they cook, so watch them! When they are golden brown and shining, they are ready to devour as an appetizer, or go great in a wrap. Enjoy!
Tip: To prevent the skewers from charring, soak them in cold water for half an hour and then use.