Seekh Kabobs ( or burgers)
By á-73003
If you don’t feel like fussing with skewers, the mixture would also make great burgers.
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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
Details
Preparation
Step 1
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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