dinner · gluten-free · dairy-free
Charcoal-grilled seekh kebab
Old Delhi-style minced goat (or lamb) kebabs seasoned with ginger, garlic, chilies, garam masala and fresh herbs, pressed onto skewers and grilled fast over blazing charcoal.
- Time
- 40min
- Steps
- 4
Ingredients
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Allergens
None of the major allergens appear in the ingredient names.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Grill or smoker, Skewers.
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Method
-
1
Knead the meat with all the seasonings for 3-4 minutes until sticky. Chill 30 minutes.
-
2
With wet hands, press the mixture around thick flat skewers into long, even kebabs.
-
3
Grill over very hot charcoal, turning constantly, 6-8 minutes, basting with ghee.
-
4
Slide off and serve with onions, lemon and chutney.
