These are popular spicy sausage-shaped kebabs usually made with minced lamb or mutton. They take a little practice to get right, but I guarantee you will love them. My recipe will yield approximately six to seven kebabs of about 100g each, or perhaps a huge single one of party-sized dimensions!

This recipe is from my Gourmand award-winning book, Indian Restaurant Curry at Home Volume 1.

Why not combine these delicious Seekh Kebabs with Chicken Tikka, and Sweet & Spicy Lamb Chops for a fantastic mixed grill.

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INGREDIENTS

500g Minced Lamb, Mutton or Beef. Chicken Mince can also be use in part to bulk out the more expensive meat
125g Onion, blended to a paste or chopped VERY finely (for texture)
1½ TBSP Ginger/Garlic Paste
2½ tsp Dried Mint or Mint Sauce
2 tsp Tomato Purée (undiluted)
Small handful of fresh Green Chilli, very finely chopped (optional for heat)
2 tsp Kasuri Methi
Handful of fresh Coriander, finely chopped
2 TBSP Oil or Ghee
2 tsp Lemon Juice/Dressing
1-2 tsp Kashmiri Masala Paste (commercial brand – optional)
¼ tsp Red or Orange Food Colouring (optional)
5-6 TBSP Gram Flour (Besan) to help bind the mixture. Cornflour or regular flour can be used instead, but use more sparingly

Spices

Where possible, toast whole spices and grind if ingredient is specified as a powder.

1 tsp Cumin Seeds
1 tsp Fennel Seeds
1 tsp Cumin Powder
1½ tsp Coriander Powder
1 tsp Turmeric
2 tsp Paprika
1½ tsp Salt
1-1½ tsp Chilli Powder (optional)
½ tsp Elachi Powder (ground seeds from inside Green Cardamom Pods-optional)
¼-½ tsp Cinnamon Powder (optional)

METHOD

Add all the ingredients into a large bowl and mash together vigorously and thoroughly with your fists for 5-10 minutes (yes, really!) until it becomes smooth. This helps ensure the kebabs stay in one piece. Alternatively use a stick blender or food processor to do this if you wish. Add some extra flour or breadcrumbs to make sure the mixture ends up firm.
Cover and put in the fridge for a minimum of 2 hours. Overnight is better.
While the mixture is still cold, take a golf ball sized amount and squeeze/roll it into a sausage shape. Use some extra oil on your hands to stop it sticking. If the mixture breaks up in your hands, add extra flour or breadcrumbs to bind it further.
Repeat until all the raw kebabs are shaped. This recipe makes about 7 seekh kebabs of approximately 100g each. Brush the surface of the kebabs with a little oil, which helps them to stay moist while cooking.
The kebabs can be grilled, baked or cooked on a BBQ. Whichever method you use, brush some oil on the grill rack or baking tray, which stops the kebabs sticking.

SPACEHOLDER

Pre-heat the oven/grill/BBQ to 180°C (or best guess medium high if you cannot determine the temperature).
Cook for 20 minutes until the kebabs are golden and a little crispy. Turn them over gently halfway, brushing oil again (on both sides).
Remove from the oven/grill/BBQ, brush with oil again, and serve.

NOTES

All spoon measurements are level. 1 tsp=5ml. 1 TBSP=15ml
The food colouring is optional, but gives a more attractive appearance.
As a starter course, serve hot with sliced onions, salad, mint raita (yoghurt sauce), and an essential wedge of lemon.
Once cooked, you can freeze the seekh kebabs for a few months.