Seekh Kabab (Soy-Free)

Ingredients

• 1.5 lbs Ground beef (or lamb)
• 1 medium Onion
• 2 small Green chilies
• 1 tbsp Ginger-garlic paste
• 0.5 cup Fresh cilantro
• 1 tsp Cumin powder
• 1 tsp Coriander powder
• 1 tsp Garam masala
• 0.5 tsp Red chili powder
• 1 tsp Salt
• 0.5 tsp Black pepper
• 1 large Egg

Instructions

1. 1Finely grind the 1 medium onion and 2 small green chilies into a paste. You can use a food processor or a mortar and pestle.
2. 2In a large bowl, combine the 1.5 lbs ground beef (or lamb), the ground onion-chili paste, 1 tbsp ginger-garlic paste, 0.5 cup fresh cilantro, 1 tsp cumin powder, 1 tsp coriander powder, 1 tsp garam masala, 0.5 tsp red chili powder, 1 tsp salt, and 0.5 tsp black pepper. Add the 1 large egg.
3. 3Mix all the ingredients together thoroughly with your hands until everything is evenly combined. This ensures the spices and binders are distributed throughout the meat.
4. 4Cover the bowl tightly and refrigerate the mixture for at least 2 hours. This chilling time allows the flavors to meld and makes the mixture easier to shape.
5. 5Preheat your grill to medium-high heat. For gas grills, this is typically around 400-450°F (200-230°C). If using charcoal, aim for coals that are glowing red with a light ash coating.
6. 6Divide the meat mixture into 4 equal portions. Shape each portion around a skewer into a long, sausage-like shape, about 6-8 inches long. Ensure the meat is pressed firmly onto the skewers so it doesn't fall off during grilling.
7. 7Place the shaped kebabs on the preheated grill. Grill for 10-12 minutes, turning them occasionally to ensure even cooking. The kebabs are done when they are browned on all sides and the internal temperature reaches 160°F (71°C) on a meat thermometer, or when no pink remains inside.
8. 8Remove the seekh kebabs from the grill and let them rest for 5 minutes before serving. This resting period allows the juices to redistribute, making the kebabs more tender and flavorful. Serve hot.

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