Seekh Kebabs (Pakistani Spicy Grilled Ground Meat Skewers)

seriouseats.com

mrosen90

subheading: For the Spice Blend:

2 teaspoons (6g) whole black peppercorns

1 ½ teaspoons (4g) whole coriander seeds

1 teaspoon (4g) whole cumin seeds

2 whole cloves (1g)

2 whole bay leaves

2 teaspoons (8g) sweet paprika

½ teaspoon (2g) cayenne pepper

3 teaspoons (12g) kosher salt (if using table salt, use 1 ½ teaspoons by volume, or 12g by weight)

1 teaspoon (4g) amchur powder (see notes)

subheading: For the Aromatics:

1 medium red onion, roughly chopped (about 6 ounces; 170g)

2 cups loosely packed fresh cilantro leaves (about 2 ounces; 55g)

4 medium cloves garlic, roughly chopped (about ¾ ounce; 20g)

1 ½ tablespoons grated fresh ginger, roughly chopped (about ¾ ounce; 20g)

1 to 4 green Thai bird chiles, stems removed (to taste; they are very spicy)

1 ½ teaspoons sugar (about ¼ ounce; 7g)

2 pounds (1kg) ground lamb or beef (about 20% fat content)

subheading: To Serve:

Shredded cabbage or 1 recipe spicy cabbage and red onion slaw

Sliced cucumbers, tomatoes (cut into bite-size pieces), and lime wedges

Directions at seriouseats.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer