Indian Seekh Kebabs
Indian seekh kebabs, made from spiced lamb or your preferred ground meat, are complemented by a fresh mint-coriander chutney sauce.
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Instructions
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Preheat the grill to medium.
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Combine all seekh kebab ingredients, excluding oil and onion rings, in a bowl and mix thoroughly.
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Refrigerate the mixture, covered, for 2 hours until firm.
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Divide the meat into 4 portions; form each onto a flat metal skewer into a long sausage shape, using wet hands to prevent sticking.
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Grease the grill grates, then grill the kebabs about 5 minutes per side until cooked through with a crusty exterior.
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Place raw onion rings on a serving plate, then transfer cooked kebabs and serve hot.