These Lamb Seekh Kebabs are not cooked in a tandoor oven, yet smoking, yet flavourful. Here is the secret to create that magic smoked flavour.
I have mixed all the normal dry spices and the wet spices like onion, green chilli, ginger, garlic, coriander, mint, etc. but how they are special is because I have given a ‘charcoal thadka’ to the mince after mixing all the spices. Watch me do it in this recipe and I am sure you will be dying to try this at home.
So friends, try and enjoy these Lamb Seekh Kebabs and don’t forget to share it with your friends and relies. After all, sharing is caring.
Prep time 5 mins Cook time 15 mins Total time 20 mins
Author: Curry for the Soul
Recipe Type: Mouth-watering Chicken
Cuisine: Indian Curries
Serves: 6 serves
500 gm lamb mince
1 finely chopped onion
1 tbsp each ginger and garlic, minced
3 green chillies, chopped
2 tbsp lemon juice
½ tsp garam masala
½ cup coriander and mint leaves
1 tsp cumin powder
1 tsp coriander powder
1 tsp Kashmiri chilli powder
1 tbsp roasted and crushed kasoori methi
½ tsp turmeric powder
1 tbsp ghee (clarified butter)
Salt to taste
Place the mince in a large bowl
Mix all the above ingredients and mix them well with your hands
Place a small steel cup inside the mince meat bowl
Now light a small piece of charcoal direct on gas until it is red hot
Heat 1 tsp of ghee in a small vessel
Now place the charcoal in the steel cup and pour the hot ghee.
As you see the smoke, immediately cover the bowl with a silver foil to capture the smoke.
Keep it aside atleast for 10-15 minutes and then discard the charcoal.
Form the meat into kebab shape, skewer them in wooden skewers which are presoaked in water. Keep them aside
Heat a cast iron or non-stick pan
Add Canola or any vegetable oil
Over low flame, cover and cook the kebabs until golden brown flipping over occasionally.
Serve them with coriander & mint chutney or tomato sauce.
Enjoy the Kebabs and do let me know your experience of cooking Tandoori Seekh Kebabs in a special way.