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My review
Indian Style Sheekh Kabab
Yakuta
"This is a spicy and extremely flavorful recipe which will surely be a hit at any BBQ party."
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Ingredients
2 h 25 m servings 304 calsOriginal recipe yields 8 servings
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Directions
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Prep
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Ready In
- In a large bowl, mix ground lamb, onions, mint, cilantro, ginger paste, and chile paste. Season with cumin, coriander, paprika, cayenne, and salt. Cover, and refrigerate for 2 hours.
- Mold handfuls of the lamb mixture, about 1 cup, to form sausages around skewers. Make sure the meat is spread to an even thickness. Refrigerate until you are ready to grill.
- Preheat grill for high heat.
- Brush grate liberally with oil, and arrange kabobs on grill. Cook for 10 minutes, or until well done, turning as needed to brown evenly.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 304 calories; 22.6 g fat; 4.7 g carbohydrates; 20.1 g protein; 76 mg cholesterol; 665 mg sodium. Full nutrition
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Reviews
Read all reviews 96119 Ratings
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Most helpful positive review
6/8/2001
Excellent! Finely chopped ingredients are a must-big chunks make the whole thing fall apart. Add bread crumbs to stiffen the mixture. Also put in freezer for a bit before grilling to make the s...
Most helpful critical review
6/8/2007
I made with 2 separate batches, one with beef and other with chicken. Chicken was way too wet and did not hold together on the skewer. Used about a cup of breadcrumbs, which did not help eithe...
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6/8/2001
Excellent! Finely chopped ingredients are a must-big chunks make the whole thing fall apart. Add bread crumbs to stiffen the mixture. Also put in freezer for a bit before grilling to make the s...
10/17/2003
This recipe is excellent. We love it! I made it twice - once using lamb and once using beef. We liked it both ways. Also, I made it in the oven instead of on a BBQ and was satisfied with the res...
6/8/2001
This is a great, unique BBQ recipe! You may need to add some bread crumbs to the mixture if your ground lamb is moist.
3/3/2006
3/5/06 This is a great recipe - I LOVE the combination of mint and cilantro! Also, when I make kebabs (Indian or Greek) I often use half ground lamb, half ground beef - the flavor is really exce...
2/17/2006
I used the food processor to chop the onion and cilantro and had no problems with it falling apart. Only had dried mint so used 1 tbsp. of that. I waited a few hours and took a small portion o...
3/3/2006
I thought these kababs tasted fantastic. The chopped mint and cilantro really adds a lot of flavor. I did, however, make a few changes. I made the kababs as stated substituting ground beef for...
5/9/2004
I did something a bit different: I used turkey instead of lamb. And I don't use the two pastes (since I don't have them), but add a bit of ginger powder instead. My adjusted version has alway...
3/6/2004
These were simple and had almost all been eaten before the plate hit the table - wonderful