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Indian Seekh Kebabs

A recipe from the Good Food collection.


Indian Seekh Kebabs
Indian Seekh Kebabs
pinch of ground cloves
pinch of ground nutmeg
½ teaspoon chilli powder
1 teaspoon ground cumin
2 teaspoons ground coriander
3 garlic cloves, finely chopped
5 cm (2 inch) piece fresh ginger, grated
500 g (1 lb 2 oz) lean minced (ground) beef
1 red onion, finely chopped
1 tablespoon white vinegar
1 tablespoon lemon juice, plus extra
1 tablespoon chopped mint


  1. Soak 12 thick wooden skewers in cold water for 30 minutes to prevent scorching. Dry-fry the cloves, nutmeg, chilli, cumin and coriander in a heavy-based frying pan over low heat for 2 minutes, shaking the pan constantly. Transfer to a bowl with the garlic and ginger and set aside.
  2. Knead the minced beef firmly with your fingertips and the base of your hand for 3 minutes, or until very soft and a little sticky (this gives the kebabs the correct soft texture when cooked). Add the minced beef to the spice and garlic mixture and mix well, seasoning with plenty of salt and pepper.
  3. Form tablespoons of the meat into small, round patties. Wet your hands and press two portions of the meat around a skewer, leaving a small gap at the top. Smooth the outside gently, place on baking paper and refrigerate while making the remaining kebabs.
  4. To make the relish, mix the onion, vinegar and lemon juice and refrigerate for 10 minutes. Stir in the mint and season with pepper.
  5. Cook the skewers on a hot, lightly oiled barbecue grill plate or flat plate for about 8 minutes, turning regularly and sprinkling with a little lemon juice. Serve with the relish.
Main ingredient:

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