Lahori Seekh Kabab - Restaurant Style
Lahori Seekh Kabab - Restaurant Style
Ingredients
- 1 kg lamb mince
- 2 tablespoons red chilli powder
- 3 teaspoons red crushed chillies
- 2 tablespoons coriander powder
- 2 tablespoons jeera powder
- 1/2 teaspoon clove powder
- 2 tablespoons plain flour
- 3 onions
- 1 inch ginger
- 6 garlic cloves
- 8 green chillies, medium
- 2 cups coriander
Instructions
- 1
In a chopper, finely chop the ginger, garlic, and green chillies. Add the onions to the chopper and pulse for a few seconds, leaving them chunky.
⏱️ 5 min
- 2
Transfer the chopped onion mixture to a clean cloth or use your hands to squeeze out and drain any excess water. This step is crucial for kabab consistency.
⏱️ 5 min - 3
In a large bowl, combine the lamb mince with all the spices (red chilli powder, red crushed chillies, coriander powder, jeera powder, clove powder, and plain flour). Add the drained onion mixture and the fresh coriander. Mix everything thoroughly until well combined. Let the mixture sit for a minimum of 1 hour to allow the flavors to meld.
⏱️ 15 min
- 4
While the meat mixture is marinating, light your charcoal grill. Allow the charcoal to heat evenly until it's glowing red with a thin layer of ash, indicating it's ready for cooking.
⏱️ 20 min
- 5
Take a ball-sized portion of the marinated meat mixture. Carefully roll and press it onto skewers, twisting gently to ensure it adheres well and prevents burning during cooking. Repeat with the remaining mixture.
⏱️ 10 min
- 6
Place the skewered kababs on the hot grill. Cook, turning occasionally, until they are lightly golden brown on all sides and cooked through. The internal temperature should reach 160°F (71°C) for lamb.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Lahori Seekh Kabab - Restaurant Style
- 1 kg lamb mince
- 2 tablespoons red chilli powder
- 3 teaspoons red crushed chillies
- 2 tablespoons coriander powder
- 2 tablespoons jeera powder
- 1/2 teaspoon clove powder
- 2 tablespoons plain flour
- 3 onions
- 1 inch ginger
- 6 garlic cloves
- 8 green chillies, medium
- 2 cups coriander
Instructions
- 1
In a chopper, finely chop the ginger, garlic, and green chillies. Add the onions to the chopper and pulse for a few seconds, leaving them chunky.
⏱️ 5 min - 2
Transfer the chopped onion mixture to a clean cloth or use your hands to squeeze out and drain any excess water. This step is crucial for kabab consistency.
⏱️ 5 min - 3
In a large bowl, combine the lamb mince with all the spices (red chilli powder, red crushed chillies, coriander powder, jeera powder, clove powder, and plain flour). Add the drained onion mixture and the fresh coriander. Mix everything thoroughly until well combined. Let the mixture sit for a minimum of 1 hour to allow the flavors to meld.
⏱️ 15 min - 4
While the meat mixture is marinating, light your charcoal grill. Allow the charcoal to heat evenly until it's glowing red with a thin layer of ash, indicating it's ready for cooking.
⏱️ 20 min - 5
Take a ball-sized portion of the marinated meat mixture. Carefully roll and press it onto skewers, twisting gently to ensure it adheres well and prevents burning during cooking. Repeat with the remaining mixture.
⏱️ 10 min - 6
Place the skewered kababs on the hot grill. Cook, turning occasionally, until they are lightly golden brown on all sides and cooked through. The internal temperature should reach 160°F (71°C) for lamb.
⏱️ 10 min