Ingredients of Seekh Kebabs. 150 Gram Mutton (keema, minced) 100 Gram Chicken (minced) 2 tsp Ginger-garlic paste. 1 tsp Onion paste. 1 tsp Red chilli powder. 1 tsp Coriander powder. 1 tsp Cumin powder.
You’ve got to achieve that “lace” texture as mentioned above. Once it all ready, about five minutes of kneading, form the meat into kebab shapes. If you have large skewers as pictured, be sure to squeeze the meat onto the skewers. Place the sheek kebabs over hot coals and grill, turning regularly until the meat is cooked through.
If it is, it will most definitely fall off and perhaps even take the rest of your kebab with it. Ensure that the meat is tightly squeezed onto the skewer with no loose bits. If loose, squeeze some more. Looking for a good side to have with your homemade lamb seekh kebabs? Try these.
When ready to cook the kebabs, preheat a grill to high (about 450°F) or a grill pan over very high heat. Drain the skewers and shake off any excess water. Retrieve the lamb mixture and divide into 10 evenly sized portions (about 5 ounces each). Roll the portions into tight balls; working with one ball at a time, thread onto a skewer.