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Seekh Kebab With Mint Chutney
![Seekh Kebab With Mint Chutney](https://static01.nyt.com/images/2019/09/25/dining/aw-lamb-kebabs/aw-lamb-kebabs-articleLarge.jpg?width=1280&quality=75&auto=webp)
- Total Time
- 45 minutes, plus chilling
- Rating
- Notes
- Read community notes
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Ingredients
- 2¼pounds ground lamb
- 1packed cup shredded Amul cheese or white Cheddar (about 3 ounces)
- ⅓packed cup very finely chopped fresh cilantro
- 2tablespoons plus 2 teaspoons deggi chile powder, plus additional for garnish
- 1tablespoon minced fresh ginger
- 3garlic cloves, minced
- 1tablespoon minced green Thai chile or serrano chile (with seeds)
- 2teaspoons garam masala
- 1teaspoon black cumin seeds (shah zeera) or regular cumin seeds
- ¾teaspoon ground cardamom
- Kosher salt
- Neutral oil, for greasing
- 3packed cups roughly chopped cilantro, leaves and tender stems
- 2packed cups roughly chopped fresh mint leaves
- ¼cup finely chopped red onion
- 1tablespoon minced fresh ginger
- 1teaspoon minced green Thai or serrano chile (seeds included)
- 2tablespoons anardana (dried pomegranate seeds), crushed, or very finely chopped fresh mango
- 2teaspoons lemon juice
- 1teaspoon granulated sugar, plus more as needed
- Red onion, very thinly sliced, for serving (optional)
For the Seekh Kebab
For the Mint Chutney
Preparation
- Step 1
Prepare the lamb skewers: In a large bowl, combine the lamb with the cheese, cilantro, chile powder, ginger, garlic, green chile, garam masala, cumin seeds, cardamom and 2 teaspoons salt. Shape the meat like a sausage into six 5-inch logs that are just under 2 inches thick. Skewer each and pack them tightly. Refrigerate for 2 hours and up to overnight to firm up.
- Step 2
Prepare the mint chutney: Add the cilantro, mint, red onion, ginger, green chile and ¼ cup water to a blender. Puree until smooth, scraping down the sides of the blender as needed. (Add more water by the spoonful, if needed, until mixture is saucy.) Transfer to a small bowl. Stir in the anardana, lemon juice and sugar; season to taste with salt and more sugar, if desired. Refrigerate until ready to use. (The mint chutney is best the day it’s prepared, but it can be refrigerated one day in advance.)
- Step 3
Brush the grill with neutral oil and heat over medium. Grill the kebabs, rotating as needed, until browned all over and cooked through, 12 to 15 minutes. Serve with mint chutney, and very thinly sliced red onion, if desired. Sprinkle kebabs and onions (if using) with deggi chile powder and serve immediately.
Private Notes
Cooking Notes
Excellent recipe but please don’t bother finding and including the pomegranate seeds in the chutney. Even after crushing them and putting in the Vitamix blender, they are inedible tiny rocks that have to be removed and really ruined an otherwise delicious recipe.
Works equally well with ground pork, ground chicken, or lean (not extra-lean) ground beef. Just don't mix them.
Made this yesterday and used feta since I couldn’t find the cheese suggested. My new favorite recipe. Made quick pickles as a side paired with kalamata olives and basmati rice! Wow!
Pretty much made as written w/the exception of (changed out of necessity): * Cheese: Didn't have Amul or white cheddar so followed another reader's comment and used feta *Deggi Chile Powder: Didn't have so used a combination of hot and smoked paprika * Chutney: Was too thick as written so added a good bit of water to make it "saucy." But overall...very good and excellent flavor! Will definitely make again.
Yes. Cheese is actually an uncommon ingredient in seekh kebab.
This is an excellent recipe that lends itself to tweaks and substitutions. Use an instant read thermometer and remove the kebabs from the grill when they reach ~128F/53C in the middle. Let rest for five to ten minutes.
Liked this recipe! Used a sharp white cheddar because I couldn’t find the right cheese. Also replaced the deggi chili powder with a smoked paprika and paprika combo. Next time will do 1/2 tbsp smoked paprika and 1 tbsp plain paprika (less overall than called for).
I used Wisconsin cheddar and regular paprika. They were delicious! I didn't want to grill, so I baked them in duck fat at 350° for 20 min. Perfection.
Excellent if you're looking for something different to add to your repertoire. Very flavorful, unique and balanced. I took other reviewers' notes (thanks!) and traded the pomegranate seeds for mango, and used ground chicken. While the chutney was good, the meat was so full of flavor that I might use a store-bought sauce like sambal oelek instead. I didn't think cooking these on skewers was necessary, as noted. I will add more minced chili to the meat for heat. So nice to have a new dish to make!
I haven't made it, but I would think so. You're going to get a LOT of flavor from the other ingredients.
Very good receipe. Made with ground lamb and chicken. I used a pan the first time to heat the kabobs. I had only 2 lbs of lamb meat the first time. Followed the receipe exactly but used 1.75 tsp salt to account for the less meat. Made in air fryer another time. Made small patties and air fried for 12 minutes at 400F. Turning half way through.
For two, I halved everything, using 1 lb of ground beef. Was so spicy that I would take the spices down a touch more. I only put a tiny bit of water in the mint chutney and I wish I didn't. Used olive oil instead and diced mango. Actually tasted really good. Will make this again with reduced spices.
While I didn't have everything in the ingredient list, I subbed what I had- ground chicken, feta, no chili powder, and Kitchen King Masala (Everest Brand from my Indian grocer) for garam masala, and kept everything else the same. I made them early in the day, to let the flavors meld, and cooked them in butter, for dinner. Served with Melissa Clarks Peruvian green sauce, as well as raita. Fantastic recipe! Delicious flavor, even with the changes.
kindly to shamelessly but lightly baste kebabs with ghee/melted butter just before serving and you might well omit/reduce the cilantro but never the mint which could be VERY LIGHTLY roasted with chana dal and shredded or dried moistened coconut and salt2taste prior to grinding to a pudina chutney paste! umami^2 for eric and melissa also.
i too am confused with the cheese - i have never eaten sheek kababs with cheese in India.
Made these with equal parts ground beef and lamb. I suspended these over bricks on an open flame with metal skewers but the kebabs didn't hold onto the skewers well. I realize the recipe didn't call for that, but I tried it anyway to simulate a "kissing the flames" flavor. Ended up finishing them in the oven and then broiling at the end for crispy edges, which worked. I'll skip the skewers entirely next time. Delicious, especially with the mint sauce and a side of savory yogurt on the side.
Excellent if you're looking for something different to add to your repertoire. Very flavorful, unique and balanced. I took other reviewers' notes (thanks!) and traded the pomegranate seeds for mango, and used ground chicken. While the chutney was good, the meat was so full of flavor that I might use a store-bought sauce like sambal oelek instead. I didn't think cooking these on skewers was necessary, as noted. I will add more minced chili to the meat for heat. So nice to have a new dish to make!
I used ground chicken, feta cheese and paprika and the meat was delicious. I used a grill on the stove and it def took longer to cook. Ended up finishing them off in the oven. The chutney…different story. I don’t know if I added too much water or what but it was flavorless. Saw the suggestion add pomegranate molasses- that may help in the future. But I’d prob look for a different chutney recipe or buy from store next.
Is there anything that can be substituted for the cheese?
Very good receipe. Made with ground lamb and chicken. I used a pan the first time to heat the kabobs. I had only 2 lbs of lamb meat the first time. Followed the receipe exactly but used 1.75 tsp salt to account for the less meat. Made in air fryer another time. Made small patties and air fried for 12 minutes at 400F. Turning half way through.
Re the pomegrante seeds --> its a classic, but honestly, you might be better off with a few drops of pomegranate molasses.
Made pretty much as written w/a couple of exceptions (because I was not paying attention): I halved the entire recipe but for some reason didn't half either the amount of deggi chili powder, which I didn't have so used half regular and half smoked paprika, or the cilantro. Still turned out very good. Agree w/another reader in that chutney was too thick as written so added quite a bit of water to make it saucy. Will make again.
I used Wisconsin cheddar and regular paprika. They were delicious! I didn't want to grill, so I baked them in duck fat at 350° for 20 min. Perfection.
When a recipe calls for mint, is it spearmint or another variety of mint? Thanks!
Apparently this is a very. Imminent street food favorite in India. I made the same dish from another source with ground Turkey or chicken. Fantastic with the mint chutney. I’ll make this one to compare the spices
Excellent recipe but please don’t bother finding and including the pomegranate seeds in the chutney. Even after crushing them and putting in the Vitamix blender, they are inedible tiny rocks that have to be removed and really ruined an otherwise delicious recipe.
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