Seekh Kebabs

Method

  1. Put the lamb mince into a bowl
  2. Add salt, onions, garlic and ginger paste, coriander, green chillies, cumin powder, garam masala, red chilli powder, turmeric and the juice from the lime into the mince and mix thoroughly using your hands to combine the ingredients together
  3. Leave the mixture to marinate in the refrigerator
  4. To make the kebabs, scoop about 60g of mixture into your hand and mould onto a skewer, using water if needed to make the mixture sticky. The length of each kebab on the skewer should be approximately 13-15cm.
  5. Cook in the clay oven for about 3-4 minutes, repeat the process for the remaining mixture. Each skewer should hold  3 kebabs. If using an oven, skewer the kebabs onto thick cocktail sticks or mini skewers and cook on 180c for 30-35 minutes
  6. Garnish with fresh coriander and serve
Total nutrient content per 100g per serving
Energy (kJ) 575.49 kJ 506.43 kJ
Energy (kcal) 138.12 kcal 121.54 kcal
Protein 12.67 g 11.15 g
Carbohydrate 2.07 g 1.82 g
Fat(g) 9.04 g 7.96 g

Number of servings:8-9 pieces
Total Weight: 792 g

Ingredients:

  • 500g lamb mince (lean meat, minimal fat)
  • 160g onion
  • 1 lime juice freshly squeezed
  • 3 green chillies (chopped)
  • 2 teaspoon ginger/garlic paste
  • 20g fresh coriander
  • 1 teaspoon cumin powder
  • ½ teaspoon red chilli powder
  • ½ teaspoon turmeric powder
  • ½ teaspoon garam masala
  • 1 teaspoon salt
  • Water for mouldings