Dairy-Free Seekh Kebab Skewers

Instructions

1. 1In a large bowl, combine about 450 g ground lamb or beef, 1/2 cup finely chopped onion, 1 tablespoon ginger-garlic paste, 2 finely chopped green chilies, 2 tablespoons chopped cilantro, 2 tablespoons chopped mint leaves, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1 teaspoon garam masala, 1/2 teaspoon paprika, and 1 teaspoon salt.
2. 2Use your hands to mix everything together thoroughly until all the ingredients are evenly distributed throughout the meat mixture.
3. 3Divide the meat mixture into 4 equal portions. Shape each portion into a cylindrical kebab about 10.16 cm long, pressing it firmly around a skewer.
4. 4Preheat a grill or a large, heavy-bottomed skillet over medium-high heat. Add 1 tablespoon of vegetable oil to the skillet if using.
5. 5Cook the kebabs for 8-10 minutes, turning them every 2-3 minutes, until they are browned on all sides and cooked through. For ground meat, the internal temperature should reach 71°C.
6. 6Remove the kebabs from the heat and let them rest for 2-3 minutes before serving. This allows the juices to redistribute, keeping the kebabs moist.
7. 7Serve the Dairy-Free Seekh Kebabs hot.

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