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The Hirshon Seekh Kebab


  • Total Time: 0 hours

Ingredients

Units Scale
  • 800g kheema/ minced lamb (with 10% lamb fat)
  • 30g onions (finely chopped)
  • 15g ginger (finely chopped)
  • 8 cloves garlic (finely chopped)
  • 4 green jalapeño chilis (seeded & finely chopped)
  • 10g taaza dhanial/ coriander (chopped)
  • 2 eggs
  • 60g queso fresco cheese (grated)
  • 1 tsp anaardaanal/ pomegranate powder (or use pomegranate molasses or amchur (sour mango powder))
  • 1 tsp black pepper (freshly roasted & coarsely ground)
  • 1/2 tsp pudhina/ mint powder
  • 1/4 tsp chotti elaichi/ green cardamom powder
  • 1/8 tsp – motti elaichi/ black cardamom powder
  • 1/8 tsp – daalcheeni/ cinnamon powder
  • 1/8 tsp – lavang/ clove powder
  • 1/8 tsp – jaiphal/ nutmeg powder
  • 1/8 tsp – asafœtida
  • a generous pinch of kaala namak/ black rock salt powder
  • salt
  • desi ghee/ clarified butter for basting

Instructions

  1. Mix all the ingredients, except ghee, divide into 16 equal portions. Make into balls and refrigerate for 15 minutes.
  2. Using a moist hand, spread the balls by pressing each along the length of the skewers, 2 inches apart, and making each kebab 6 inches long.
  3. Cooking:
  4. Roast in a moderately hot tandoor for 4 minutes or on a charcoal grill, for about the same time, turning at regular intervals.
  5. Remove, baste with ghee and roast again for a minute. The kebab can also be shallow-fried on a tawa/griddle, in which case you make croquets and do not skewer the mixture.
  6. To Serve:
  7. De-skewer, arrange kebab on a platter, sprinkle garam masala on top and serve hot with mint chutney or saunth.
  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Category: Recipes

Nutrition

  • Calories: 723.01 kcal
  • Sugar: 2.46 g
  • Sodium: 644.37 mg
  • Fat: 58.27 g
  • Saturated Fat: 26.35 g
  • Trans Fat: 0.19 g
  • Carbohydrates: 8.06 g
  • Fiber: 2.1 g
  • Protein: 40.52 g
  • Cholesterol: 250.8 mg