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Sheekh Kabab (lamb) | Recipe

Ingredients

2 pounds lean ground lamb
2 onions, finely chopped
1/2 cup fresh mint leaves, finely chopped
1/2 cup cilantro, finely chopped
1 tbsp ginger paste
1 tbsp green chile paste
2 tsps ground cumin
2 tsps ground coriander
2 tsps paprika
1 tsp cayenne pepper
2 tsps salt
1/4 cup vegetable oil
skewers

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Details

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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