Seekh Kabobs ( or burgers)

If you don’t feel like fussing with skewers, the mixture would also make great burgers.

Seekh Kabobs ( or burgers)
Seekh Kabobs ( or burgers)

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/4

    lbs. fresh ground beef (80/20 is a good mix); frozen doesn’t work as well

  • 2

    tsp. CAYENNE PEPPER

  • 2

    tsp. salt

  • 1 1/2

    tsp. GROUND CORIANDER

  • 1

    tsp. POWDERED GINGER

  • 1/4

    tsp. GROUND ALLSPICE

  • 1/2

    tsp. PENZEYS PEPPER

  • 2

    tsp. GROUND CUMIN

  • 1/4

    tsp. GROUND CLOVES

  • 1/4

    tsp. PENZEYS CINNAMON

  • 1/2

    tsp. GROUND CARDAMOM

  • 2 1/2

    TB. garlic paste

  • 2

    TB. ginger paste

  • 2

    TB. roasted chickpea powder (this is helpful for keeping the kabobs from falling apart; use 1 TB. all-purpose flour if you can’t find chickpea powder)

  • 2

    TB. lemon juice

  • 1/2

    Cup oil

Directions

In a large bowl, combine all of the ingredients except the oil. Mix well with your hands. Refrigerate for 21/2-3 hours. Add the oil and mix well. Roll the meat into small, round meatballs. Thread each meatball through a skewer. Dip your hands in water to prevent sticking, and flatten the meatballs in a thin layer around each skewer. Grill over low heat, turning the skewers at least once, after about 5 minutes, until the meat turns to brown on both sides. Don’t overcook or they will not be as deliciously tender.

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