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Indian seekh kabab
These delicious kebabs taste the best when eaten with naan. When dipped in a spicy mint chutney all the flavours are brought out well.
Ingredients
Number of serving: 4
500 g minced
lamb (keema)
2 green chillies, finely chopped
5 teaspoon garam masala
Salt to taste
2 tablespoons green coriander chopped
1 lemon cut into wedges
Preparation
- Combine all the ingredients together, except the last two ingredients, in a bowl and mix thoroughly.
- Divide the mixture into eight balls. Skewer each ball and with wet hands to make two-inch long kababs. Put the skewer inamoderately hot tandoor for five to six minutes.
- Take the skewers and baste with some oil. Then put it back in the tandoor for five to six minutes.
- Repeat till all the kababs are done. Arrange the kababs on a platter and garnish with green coriander and lemon wedges.
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