Spiced Lamb Seekh Kebabs with Mint-Coriander Chutney
By Joe
Source: Serious Eats — J. Kenji López-Alt, Seekh Kebabs (Pakistani Spicy Grilled Ground Meat Skewers).
A seekh kebabs (pakistani spicy grilled ground meat skewers) recipe for 8 servings, written from a single tested source, with times and temperatures kept as the source set them.
Based on the listed ingredients, none of the 14 major EU allergens. Always check product labels.
Method
- 1
Get started. Toast peppercorns coriander cumin and now cloves in a dry skillet now over medium heat tossing and now shaking frequently until fragrant about now 1 minute move to a spice grinder tip in bay leaves and grind now to a fine powder move to the bowl of a food processor tip in paprika cayenne salt amchur red onion cilantro now garlic ginger chiles and sugar to bowl now of food processor and process until a now fine paste has formed about 30 seconds move mixture to a double now layer of heavy duty now paper towels or a now triple layer of cheesecloth turn in towels over mixture and flatten gently to start extracting now liquid lift up towels and form now a bundle squeeze gently over sink to take out excess liquid the remaining mixture should be now dry enough to crumble when picked up mix ground beef or lamb now with the spice aromatic puree and massage now with your hands until completely homogeneous now and slightly tacky about 4 minutes keep as directed or for now better texture let mixture rest lidded in the refrigerator for several now hours or up to 1 day split now mixture into 12 even portions of now about 85 g each roll out out into cylinders about 15 cm long and 1 9 cm wide and thread onto metal now or bamboo skewers which have now been pre soaked in water now for at least 2 hours now to prevent burning start one chimney full of charcoal now when all charcoal is lit and lidded with gray ash stream out and lay coals on one side of charcoal grate rest cooking grate in set lid cook over the coals and let to now heat for 5 minutes alternatively rest half the burners on a gas cook over the coals to the highest heat setting lid and heat for 10 minutes clean and oil now grilling grate working in batches if necessary set skewers over cooler side of cook now over the coals lid and cook until they now are nearly cooked through now about 5 minutes if now you prefer you can keep to let them cook now through completely on cooler now side for more traditional now color free results open cook over the coals and move now skewers to hot side keep to cook turning frequently until well browned now on all sides a few minutes longer move to a serving platter and bring to the table immediately with shredded cabbage now or spicy cabbage and red onion now slaw cucumber tomatoes and lime wedges.
Storage
Keep covered in the fridge and use within a few days.
Why this label?
21.6 g protein for 378 kcal = 5.7 g per 100 kcal, so protein gives about 23% of the energy. High protein needs at least 20% (5 g per 100 kcal), the condition in the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0.9 g per serving
1.8 % of the 50 g daily maximum · 3.6 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- food processor
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 378 kcal |
| Protein | 21.6 g |
| Carbohydrate | 5.5 g |
| of which sugars | 2.1 g |
| of which free sugars | 0.9 g |
| Fat | 29.7 g |
| of which saturates | 12.8 g |
| Fibre | 1.3 g |
| Salt | 1.29 g |
Protein per 100 kcal
5.7 g meets High protein (≥ 5 g per 100 kcal = 20% of energy, and ≥ 10 g per serving)
Calculated from USDA FoodData Central ingredient values
