Sheek Kebab

Sheek Kebabs can be served as a side dish with an Indian meal, a starter or as a main meal with salad. The choice is yours.

Serves 4-6 (Estimated) Rating 4 (1-5)

Prep Time 240 Minutes Cooking Time 30 Minutes

1 teaspoon cumin seeds
2 cloves
4 green cardamom pods
Pinch mace
2 cm piece of cinnamon stick
1 large onion
2 cm piece of ginger
4 cloves of garlic
6 mint leaves
A small bunch of fresh coriander
3 green chillies
1 egg
450 g lean mince lamb or mutton or beef
A few strands of saffron soaked in 1 tablespoon of warm milk
1/4 teaspoon chilli powder to taste
2 Tablespoon fresh bread crumbs
Salt to taste
1 tablespoon olive oil
Roast all whole spices together in a hot pan for a few seconds cool & grind in a coffee grinder. Now keep them aside.
Peel wash and roughly chop onions ginger and garlic.
Clean and wash mint and coriander leaves.
Put onion, garlic, ginger, mint, coriander leaves, green chillies and spices in a food processor and grind coarsely.
Add the egg and give it another quick mix in the food processor.
Place the meat in a large bowl add bread crumbs then pour the spice and onion paste over it.
Add saffron salt and chilli powder.
Mix and leave in the fridge in an airtight container for a minimum of 4-6 hours.
Overnight is better for flavours to infuse into the meat.
Shape the mix with dampened or oiled hands into sausage shapes on thick skewers.
Gently slide off each kebab and place on a baking tray lined with aluminum foil.
If you have enough skewers you can leave them on the skewers until after they are cooked.
Cook the kebabs under a grill turning over once or twice until nicely browned on all sides.
They can also be cooked on a barbeque or in a very hot oven (230 C) for 15-20 minutes until browned on all sides.
Overcooking will toughen the kebab
Serve hot with Serve hot with Green Mango Chutney or Garlic and Mint Chutney.