Wednesday, November 3, 2010


Kebabs can’t get easier than this….by the way, I hope there is no one who’s not heard of Kebab! It usually refers to barbecued meat dishes that are marinated or mixed with various herbs and spices. There are many varieties of kebabs. Here, I am doing a variation of seekh kebab. I know those pictures are not the most appetizing ones you have seen but night lights are dim and that’s the best I could do before the plate was empty. Next time, I'll make them in the morning and post some great and clear picturesJ

I have not used a Barbecue but instead a non-stick pan/ tava to cook the kebab. It’s the same as grilling on the barbecue unless you are using the traditional charcoal grill. For lazy ones like me, making kebabs in my cosy kitchen is more effective! Plus, I could eat them whenever I want, even for breakfastJ

This is a simple and modified version of Indian Seekh Kebabs. And don’t try any other meat for this method because both chicken and beef will totally stick to you pan! While washing the meat, drain off water totally. Infact, keep it aside for a 30 mins to drain water completely. Otherwise, it will let out so much water while cooking that you’ll have a curry instead of kebab!! N we don’t want that do we?
Ingredients: (serves - 5 to 6)
Minced lamb – 1 kg
Garlic – 10 cloves
Ginger – 2 ¼ inches piece
Onion -2 medium
Green chillies- 3
Coriander leaves- 4 sprigs
Garam masala powder – 1 teaspoon
Lime juice- 2 tablespoon
Butter to bask the pan

1.     Finely grind garlic, ginger, onion and green chillies.
2.     Add this paste, chopped coriander, garam masala and lime juice minced lamb. Mix evenly.
3.     Shape into flat circular shape; don’t make it too thin or too thick.
4.     Heat the non-stick pan and bask it with butter.
5.     When it’s hot, place the kebabs in. don’t place a lid over it.

6.   Cook on high heat first. Water will start bubbling around the kebabs. Once, the water content is almost evaporated, flip it. Lower the heat and cook till done, flipping once in a while. When it starts to get brown on the surface, you know its ready.
7.  Garnish with some lime juice and severe hot with mint chutney! Actually, they taste great without any accompaniments, so just pop them into your mouth and enjoy J

Tips n Tricks:
1.   While washing the meat, drain off water totally.
2.   If you take too long with the kebab mixture, water starts coming out. But this is totally ok. Just be careful not to break them while putting into the pan. Or you can add some flour to bind it. But this reduces the flavours of the kebab. That’s the reason why, I don’t do it.
3.   Clean and bask the pan with butter for every new set of kebab going in or they will stick.


  1. That is healthy and yummy, love your spice mix for this kebab....

  2. Yum!!! This looks like a great idea for dinner!!!

  3. Hi,

    The kebabs look so yummy...droolworthy...:)


  4. Those look great! I have trouble getting any good pictures at night before the food is gone too!

  5. this is again easy. and this photograph is far better than my best if it's any consolation!!!!

  6. thanx everyone!
    @carolyn: yea, i just couldnt get my lightings right!
    @kitchenmorph: thanx for the big bunch of comments n the consolation =)that was very sweet!!
    BP, i think over the years i have developed a resistance power to strong flavours coz of constant consumption in large quantites =)
    garam masala, i'll post once i get back not at my place rite now n i dont have all the stuff here, so please bear with me for 3 more days.
    the soup u were talking about...if you noticed, i never use alcohol...maybe we can try with non-alcohlic malt beer=)
    Now, thats the longest comment on my!!!

  7. I love lamb kabobs and was raised on them. I think it's an awesome idea to make patties out of them. Yum.

  8. this looks sooo delicious, but Turkish kebab is always the best:))))))))))


Thank you for taking time out to encourage me! Every comment is heartfully read and loved! Please stop by again and again and again.....!!!

Related Posts Plugin for WordPress, Blogger...