Pakistani Lamb Kebabs

    Pakistani Lamb Kebabs


    8 people made this

    These Pakistani seekh kebabs make a great snack or appetiser for a get together. You can also serve them as a main course with rice and greens.

    Serves: 10 

    • 1 medium onion, quartered
    • 2 green chillies, seeded, or to taste
    • 4 large cloves of garlic
    • 2 1/2 cm piece root ginger
    • 2 medium potatoes
    • 680g lamb mince
    • 1 egg
    • 1 tablespoon gram (chickpea) flour or plain flour will do
    • 1/2 tablespoon salt
    • 1/2 tablespoon chilli powder, or to taste
    • 1/2 tablespoon coriander powder
    • 1/2 tablespoon cumin powder
    • good handful of finely chopped fresh coriander leaves
    • 1/2 lemon, juiced
    • 10 bamboo skewers, soaked in water

    Preparation:8hours  ›  Cook:10min  ›  Ready in:8hours10min 

    1. Process the onion, green chillies, garlic and root ginger in a food processor until finely chopped.
    2. Finely grate the potatoes and rinse thoroughly with water. Squeeze out as much water as possible by squeezing the grated potato in a colander or clean tea towel.
    3. In a large bowl, combine the onion mixture and the potatoes with the mince and the remaining ingredients. Mix well. Cover and leave in the refrigerator for a couple of hours or overnight.
    4. Take handfuls of the mixture and wrap around each skewer in the shape of a sausage. Place under a hot grill at the highest setting, or cook on a barbecue heated to high heat.
    5. Turn over once whilst cooking. Kebabs are done when both sides are crisp and browned, and when juices run clear.
    6. Serve hot with slices of onion and lemon wedges.

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