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Indian Takeaway Style Seekh Kebabs
Indian Takeaway Style Seekh Kebabs is a traditional British Indian Restaurant (BIR) recipe for a classic minced lamb kebab with accompaniment that's been adapted to be cooked at home for a summer barbecue. The full recipe is presented here and I hope you enjoy this classic British version of: Indian Takeaway Style Seekh Kebabs.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
6
Rating: 
Tags : CurryBIR CurriesChilli RecipesSpice RecipesHerb RecipesVegetable RecipesBritish Recipes
These classic lamb kebabs are the same type as prepared in your local Indian takeaway, except simplified slightly to make them easier to prepare at home.
Ingredients:
For the Pickle:
50ml red wine vinegar
1 tbsp caster sugar
1 tsp sea salt flakes
1 red onion, sliced thinly
For the Raita:
350g Greek or natural yoghurt
2-3 tbsp lemon juice
a small handful mint leaves, finely chopped
For the Seekh Kebabs:
450g (1 lb) minced (ground) lamb
2 green chillies, finely chopped
coriander (cilantro) finely-chopped to make 3 tbsp stalks (reserve the leaves to serve)
4 garlic cloves, crushed
1 tsp ground ginger
1 tsp mild chilli powder
1 tsp cumin seeds, toasted and ground
1 tsp garam masala
2 tsp cornflour (cornstarch)
To Serve:
6 naan breads
¼ cucumber, thinly sliced
reserved coriander leaves
Method:
First, prepare the pickle by combining 100ml of cold water with the vinegar, sugar and salt, stirring until the sugar and salt are dissolved. Add the onion and set aside. If using wooden skewers soak in a large bowl of water for 30 minutes.
Prepare the raita by combining the ingredients in a bowl and seasoning with salt. Set aside.
Light your barbecue and, when ready to cook, move the majority of coals to one side.
Meanwhile, in a large bowl, combine all the kebab ingredients with a generous pinch of salt and mix well. Use your hands to massage the meat, kneading it as if it were bread dough (this will help you achieve the right texture). Do this for 5 minutes or until you feel the texture of the meat become tacky. Divide the mixture into six balls then, with damp hands, roll each out into an even log shape and thread or shape onto the skewer.
Once the barbecue is ready, put the kebabs over direct heat and cook for 10 minutes, turning, or until cooked through. If the fat drips start causing too many flare-ups, move the kebabs to the cooler side of the grill.
Serve with the reserved coriander leaves sprinkled over and accompany with the pickled onions, raita, naans and sliced cucumber.
