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Indian Style Sheekh Kabab
SUBMITTED BY:
Yakuta
PHOTO BY:
Caroline C
"This is a spicy and extremely flavorful recipe which will surely be a hit at any BBQ party."
RECIPE RATING:
Read Reviews
(23)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
10 Min
READY IN
2 Hrs 25 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 pounds lean ground lamb
2 onions, finely chopped
1/2 cup fresh mint leaves, finely chopped
1/2 cup cilantro, finely chopped
1 tablespoon ginger paste
1 tablespoon green chile paste
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons paprika
1 teaspoon cayenne pepper
2 teaspoons salt
1/4 cup vegetable oil
skewers
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DIRECTIONS
In a large bowl, mix ground lamb, onions, mint, cilantro, ginger paste, and chile paste. Season with cumin, coriander, paprika, cayenne, and salt. Cover, and refrigerate for 2 hours.
Mold handfuls of the lamb mixture, about 1 cup, to form sausages around skewers. Make sure the meat is spread to an even thickness. Refrigerate until you are ready to grill.
Preheat grill for high heat.
Brush grate liberally with oil, and arrange kabobs on grill. Cook for 10 minutes, or until well done, turning as needed to brown evenly.
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REVIEWS
Reviewed on Jan. 25, 2004 by Leadbelly
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Leadbelly
Jan. 25, 2004
Excellent! Finely chopped ingredients are a must-big chunks make the whole thing fall apart. Add bread crumbs to stiffen the mixture. Also put in freezer for a bit before grilling to make the skewers hold together. Don't leave on the grill for too long as they cook faster than you may think. Goes well with a nice ale.
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21 users found this review helpful
Excellent! Finely chopped ingredients are a must-big chunks make the whole thing fall...
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Reviewed on Jan. 25, 2004 by
Steve
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Steve
Jan. 25, 2004
This is a great, unique BBQ recipe! You may need to add some bread crumbs to the mixture if your ground lamb is moist.
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17 users found this review helpful
This is a great, unique BBQ recipe! You may need to add some bread crumbs to the mixture if...
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Reviewed on Jan. 25, 2004 by A. H. R.
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A. H. R.
Jan. 25, 2004
This recipe is excellent. We love it! I made it twice - once using lamb and once using beef. We liked it both ways. Also, I made it in the oven instead of on a BBQ and was satisfied with the result.
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15 users found this review helpful
This recipe is excellent. We love it! I made it twice - once using lamb and once using beef....
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Reviewed on Aug. 13, 2007 by
Caroline C
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Caroline C
Aug. 13, 2007
3/5/06 This is a great recipe - I LOVE the combination of mint and cilantro! Also, when I make kebabs (Indian or Greek) I often use half ground lamb, half ground beef - the flavor is really excellent, and the meat stays a little more moist than if using just lamb. I serve these on warm split naan breads or paratha with a drizzle of cucumber raita. With a leafy salad, some onion chutney, and a couple of pappadums, this makes an awesome meal. 8/9/07 Made these again for lunch today. Absolutely outstanding. I'd forgotten how much I love them! Thanks so much, Yakuta!
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13 users found this review helpful
3/5/06 This is a great recipe - I LOVE the combination of mint and cilantro! Also, when I make...
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Reviewed on Mar. 3, 2006 by
ALZI
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ALZI
Mar. 3, 2006
I thought these kababs tasted fantastic. The chopped mint and cilantro really adds a lot of flavor. I did, however, make a few changes. I made the kababs as stated substituting ground beef for lamb and minced chilies instead of green chile paste. I allowed the mixture to marinate overnight (the longer the better), brushed the patties with olive oil, and grilled them on my George Foreman grill.
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7 users found this review helpful
I thought these kababs tasted fantastic. The chopped mint and cilantro really adds a lot of...
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Reviewed on Jun. 17, 2006 by
SARAHCCOONNY
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SARAHCCOONNY
Jun. 17, 2006
Excellent! MashaAllah!
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6 users found this review helpful
Excellent! MashaAllah!
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Reviewed on Feb. 17, 2006 by
TUNISIANSWIFE
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TUNISIANSWIFE
Feb. 17, 2006
I used the food processor to chop the onion and cilantro and had no problems with it falling apart. Only had dried mint so used 1 tbsp. of that. I waited a few hours and took a small portion of it and made a 'sample' hamburger to see what needed to be tweeked. It tasted very nice and I could see it would hold together for kabobs. I did add 1 tsp. of allspice because having company from Jordan for dinner so wanted to tweak this a little middle eastern. Soaked the skewers first so I would not need to call the fire dept. later. Put these on the broiler pan lined w/aluminum foil brushed w/oil and put them in the broiler. These would be great on the summer grill. Served these with "Red Lentil Curry" and "Indian Spiced Rice" here on allrecipes and it made a very nice meal. Great presentation on the skewers.
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5 users found this review helpful
I used the food processor to chop the onion and cilantro and had no problems with it falling...
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Reviewed on Oct. 4, 2004 by PRAVANJ
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PRAVANJ
Oct. 4, 2004
very nice and yummy recipes. It was easy and very tasty
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5 users found this review helpful
very nice and yummy recipes. It was easy and very tasty
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Reviewed on May 9, 2004 by CookingNovice
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CookingNovice
May 9, 2004
I did something a bit different: I used turkey instead of lamb. And I don't use the two pastes (since I don't have them), but add a bit of ginger powder instead. My adjusted version has always turned out amazingly well. I have done it several times, and even grilled them on a George Forman grill a few times - they always turn out great and get fabulous reviews from my friends (Many people have asked for the recipe).
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5 users found this review helpful
I did something a bit different: I used turkey instead of lamb. And I don't use the two...
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Reviewed on Mar. 6, 2004 by MRSROBINSON123
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MRSROBINSON123
Mar. 6, 2004
These were simple and had almost all been eaten before the plate hit the table - wonderful
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5 users found this review helpful
These were simple and had almost all been eaten before the plate hit the table - wonderful
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