Menu Enter a recipe name, ingredient, keyword...

Seekh Kabobs ( or burgers)

By

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

Google Ads
Rate this recipe 0/5 (0 Votes)
Seekh Kabobs ( or burgers) 0 Picture

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.

Review this recipe