Seekh Kebab

• 1 pound ground beef
• 1/4 cup finely chopped onion
• 2 cloves garlic, minced
• 1-inch piece ginger, minced
• 2 tablespoons fresh cilantro, chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons plain yogurt
• 1 egg
• 2 tablespoons vegetable oil
• Skewers (metal or soaked wooden)

Steps

1. 1 In a large bowl, combine ground beef, onion, garlic, ginger, cilantro, cumin, coriander, cayenne, salt, and black pepper. Mix well.
2. 2 Add yogurt and egg to the mixture. Use your hands to gently mix until just combined.
3. 3 Heat 1 tablespoon oil in a skillet over medium heat. Shape a small amount of mixture into a patty and cook until browned. Taste and adjust seasoning if necessary.
4. 4 Divide the mixture into 12 equal portions and shape each into a log around the skewers.
5. 5 Preheat grill to medium-high heat. Brush grill grates with remaining oil.
6. 6 Grill the kebabs for 6-8 minutes, turning occasionally, until well browned and cooked through.
7. 7 Remove from grill and let rest for 5 minutes before serving.

Equipment

• Grill
• Skewers

Variations

• Add diced bell peppers for a colorful twist.
• Substitute lamb for a traditional flavor profile.

Substitutions

• Use Greek yogurt if preferred.
• Replace cilantro with parsley if needed.

Pairings

• Mint chutney
• Lemon wedges

Nutrition

Tips

• For leaner beef, add a splash of oil to the mixture to prevent dryness.
• Soak wooden skewers in water for at least 30 minutes to prevent burning.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat on the grill or skillet.

Serving Suggestions

• Serve with warm naan bread and a cooling cucumber raita.
• Perfect alongside a fresh green salad or grilled vegetables.

FAQ