Sheekh Kabab Recipe

1. If using wooden skewers, place them in cold water to soak for at least 30 minutes so they don't burn while grilling.

2. Place the minced lamb in a large bowl. Pat it dry with paper towels if it seems very wet — the mixture should be slightly sticky but not watery.

3. Add the finely chopped green chillies, chopped coriander, grated onion, minced garlic and ginger to the lamb.

4. Sprinkle in ground cumin, ground coriander, garam masala, red chili powder, salt and freshly ground black pepper. Add the chickpea flour (besan) or breadcrumbs — this helps bind the mixture.

5. Add lemon juice, oil and chopped mint (if using). Using clean hands, mix the ingredients thoroughly for 3–5 minutes until the mixture is uniformly combined and slightly sticky. Do not overwork to the point of it becoming paste-like; you want a cohesive but textured mixture.

6. Cover the bowl with plastic wrap or a lid and refrigerate to marinate for at least 30 minutes. For best flavor, marinate 2–4 hours or overnight. If chilled longer, bring the mixture out for 15–20 minutes before shaping so it’s workable.

7. Preheat your grill (charcoal or gas) or broiler to medium-high (about 425–450°F / 220–230°C). If using a grill pan on the stovetop, heat it until very hot. Lightly oil the grill grates or pan.

8. Divide the chilled kebab mixture into 6 equal portions (about 2.5–3 oz / 70–85 g each for 1 lb total). Wet your hands slightly with water or oil to prevent sticking.

9. Take one portion and thread it onto a skewer: press the meat along the length of the skewer into an elongated sausage shape about 4–5 inches long and about 1 inch thick. Repeat for remaining portions. Smooth any cracks by pressing gently with your fingers.

10. Brush each kebab lightly with oil to encourage browning and prevent sticking.

11. Place skewers on the preheated grill or under the broiler. Grill for about 3–4 minutes per side, turning every 3–4 minutes to get even char and to cook through. Total cooking time should be about 10–12 minutes depending on thickness and heat; internal temperature should reach 160°F (71°C) for ground lamb.

12. If using a hot grill, you can move kebabs to a cooler part of the grill to avoid charring too quickly. If using a pan, press gently to ensure even contact and brown on all sides.

13. Once cooked through and nicely charred, remove the skewers from heat and let rest for 3–4 minutes. This helps the juices settle and makes the kebabs easier to slide off the skewers.

14. Carefully slide kebabs off the skewers onto a serving platter.

15. Arrange kebabs on a platter with lemon wedges, coriander sprigs and thinly sliced onion (if using).

16. Serve immediately with mint-yogurt chutney or raita for dipping. Squeeze fresh lemon over the kebabs to brighten the flavors.

17. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently under a broiler or in a hot skillet for best texture.