Seekh Kebab With Mint Chutney
Served at most traditional Indian restaurants, seekh kebabs are made with ground lamb that’s been seasoned with garam masala, cumin seeds, fresh ginger and fresh cilantro, then grilled and served with raw red onion and bright mint chutney to offset the richness and heat. This recipe comes from Chintan Pandya, the executive chef at Adda Indian Canteen, a New York restaurant that specializes in homestyle Indian food. You’ll need to purchase deggi mirch, an Indian chile powder that tastes somewhat like a smoky paprika, but is mild enough to be used in a quantity large enough to color the meat red. The spiced meat mixture benefits from chilling to help retain its shape on the grill, but you could also roll it into meatballs and pan-sear them on the stovetop or roast them in the oven, if the season dictates.
- Total:
- Serves: 6 persons
Ingredients
- 2 ¼pounds ground lamb
- 1packed cup shredded Amul cheese or white Cheddar (about 3 ounces)
- ⅓packed cup very finely chopped fresh cilantro
- 2tablespoons plus 2 teaspoons deggi chile powder, plus additional for garnish
- 1tablespoon minced fresh ginger
- 3garlic cloves, minced
- 1tablespoon minced green Thai chile or serrano chile (with seeds)
- 2teaspoons garam masala
- 1teaspoon black cumin seeds (shah zeera) or regular cumin seeds
- ¾teaspoon ground cardamom
- Kosher salt
- Neutral oil, for greasing
- 3packed cups roughly chopped cilantro, leaves and tender stems
- 2packed cups roughly chopped fresh mint leaves
- ¼cup finely chopped red onion
- 1tablespoon minced fresh ginger
- 1teaspoon minced green Thai or serrano chile (seeds included)
- 2tablespoons anardana (dried pomegranate seeds), crushed, or very finely chopped fresh mango
- 2teaspoons lemon juice
- 1teaspoon granulated sugar, plus more as needed
- Red onion, very thinly sliced, for serving (optional)
Instructions
Step 1
Prepare the lamb skewers: In a large bowl, combine the lamb with the cheese, cilantro, chile powder, ginger, garlic, green chile, garam masala, cumin seeds, cardamom and 2 teaspoons salt. Shape the meat like a sausage into six 5-inch logs that are just under 2 inches thick. Skewer each and pack them tightly. Refrigerate for 2 hours and up to overnight to firm up.Step 2
Prepare the mint chutney: Add the cilantro, mint, red onion, ginger, green chile and 1/4 cup water to a blender. Puree until smooth, scraping down the sides of the blender as needed. (Add more water by the spoonful, if needed, until mixture is saucy.) Transfer to a small bowl. Stir in the anardana, lemon juice and sugar; season to taste with salt and more sugar, if desired. Refrigerate until ready to use. (The mint chutney is best the day it’s prepared, but it can be refrigerated one day in advance.)Step 3
Brush the grill with neutral oil and heat over medium. Grill the kebabs, rotating as needed, until browned all over and cooked through, 12 to 15 minutes. Serve with mint chutney, and very thinly sliced red onion, if desired. Sprinkle kebabs and onions (if using) with deggi chile powder and serve immediately.