Sheekh Kabab Recipe
Minced lamb is marinated with green chilli, coriander and cumin, then grilled.
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Ingredients
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Meat Ingredients
Marinade Ingredients
Skewering
Method
Preparation of Marinade
- 1
Prepare the Marinade
In a blender, combine the green chilies, fresh coriander leaves, ground cumin, ginger-garlic paste, garam masala, salt, black pepper, and lemon juice. Blend until you have a smooth paste.
Marinating the Lamb
- 2
Marinate the Lamb
In a large mixing bowl, combine the minced lamb with the prepared marinade. Mix well to ensure the lamb is evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight.
Preparing the Skewers
- 3
Soak the Skewers
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning on the grill.
- 4
Skewer the Lamb
Take the marinated lamb out of the refrigerator. With wet hands, take about a handful of the mixture and mold it around each skewer, forming a long sausage shape. Press firmly to ensure they hold together.
Grilling
- 5
- 6
Grill the Kababs
Place the skewers on the grill and cook for about 10-15 minutes, turning occasionally, until they are browned and cooked through. The internal temperature should reach 70°C (160°F).
