Best for: A skewer centerpiece with warm spices.
Finely chopped herbs and spices season these ground-lamb seekh kebabs, a form enjoyed across South Asia. Wide skewers and a short chill make this home-grill version easier to handle.
Grill: Two zones; 425°F. Equipment: Bowl, 8 wide flat metal skewers, tray, thermometer.
Ingredients
Chill: 30 minutes. Rest: 3 minutes. Total: 1 hour 13 minutes.
- 1 1/2 lb ground lamb, about 20% fat
- 1/2 cup finely grated onion, squeezed dry
- 1/4 cup finely chopped cilantro
- 2 tablespoons finely chopped mint
- 1 tablespoon grated ginger
- 2 teaspoons finely grated garlic
- 1 small green chile, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon garam masala
- 1 teaspoon fine table salt
- 1 tablespoon neutral oil
- 1 lemon, cut into wedges
Directions
Squeeze the grated onion firmly in a clean towel so it will not loosen the meat mixture.
Combine lamb, onion, herbs, ginger, garlic, chile, spices, and salt; knead for about 2 minutes until tacky.
Divide into 8 portions and press each around a wide flat skewer into an even 6-inch cylinder about 3/4 inch thick. Chill covered for 30 minutes.
During the last 15 minutes, preheat a two-zone grill to 425°F. Clean and oil the grate; brush kebabs with the measured oil.
Grill for about 12–15 minutes, turning carefully once the underside sets. Use indirect heat if needed and cook the centers to 160°F, probing from the side away from metal.
Move to a clean platter and rest for 3 minutes for easier handling. Slide off skewers and serve with lemon.
Grilling tip: If the mixture slips, shape it into eight short logs and grill them directly on the grate without skewers.
