Homemade Seekh Kebab

Ingredients 

2 cups keema (minced mutton/lamb/beef)

• 1 tbsp vinegar
• 2 tbsp chopped fenugreek leaves or 2 tsp dried
• ½ tsp garlic paste
• ½ tsp ginger paste
• 1½ tsp salt
• ¼ tsp powdered black pepper
• ¼ tsp garam masala
• 2 tbsp chopped coriander leaves
• 1 tsp finely chopped green chillies
• skewers to make the kababs
• oil for brushing
• some chaat masala, onion rings and lemon wedges for garnish

• Directions 

  1. Refrigerate the meat mixture, covered, to marinate for at least 5 hours.
  2. About 25 minutes before serving, shape the meat mixture into long ‘tubes’ around the skewers (seekhs) and place on to a grill over a drip tray, or into the pre-heated oven (also on a drip tray) and bake for 20–25 minutes.
  3. Brush them with oil and cook another 2 minutes.
  4. Using oven mittens or a cloth, carefully push the kabab from one end, on to a serving dish, garnish with the chaat masala, onions and the lemon and serve along with a green chutney.