Authentic Lamb Seekh Kebab Recipe: The Secret to Juicy Skewers

Method

1. Prepare the 'Finished' spices: Dry roast the coriander seeds and green cardamom pods in a pan over low heat until fragrant. Coarsely crush them in a mortar and pestle; set these aside to be folded in at the very end to preserve their bright, floral top notes.

2. Bloomed Spices: Heat the ghee in a small pan. Once shimmering, add the whole cumin seeds, cloves, and black peppercorns. Let them sizzle for 30 seconds until the cumin darkens slightly and the cloves puff up. This blooming process infuses the fat with deep, earthy base notes. Remove from heat and let the oil cool with the spices inside.

3. Combine the lamb mince with ginger-garlic paste, finely chopped green chilies, minced cilantro, and mint. Pour in the cooled ghee along with the bloomed whole spices (the cloves and peppercorns provide delightful bursts of flavor).

4. Add the roasted besan (gram flour) and the previously prepared crushed coriander/cardamom mixture. Season with salt. Knead the mixture vigorously for 5 minutes; this develops the meat proteins to ensure the kebab sticks to the skewer without falling off.

5. Chill the mixture for at least 2 hours. This allows the fat to firm up and the spices to penetrate the meat.

6. Shape the meat onto thick metal skewers into long cylinders. Grill over hot charcoal or in a preheated oven at 240°C (465°F) for 10-12 minutes, rotating frequently until charred and just cooked through. Baste with additional ghee during the last 2 minutes.

Notes

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