‘Seekh’ means ‘Sticks’. Seekh kebabs are long and thin like a seekh. Seekh Kebab originates from Awadh a region of India. The cuisine here is greatly influenced by the Mughals. If I take you through history.. Lucknow is famous for its ‘Nawabs’ who were rich and exuded style and luxury in their way of life. Hence why Nawabs and Kebabs go hand in hand.
In Britain, we love our kebabs, especially in the summers for the barbecue. You can barbecue these kebabs or grill them in the oven during winters. They make great appetizers.. accompanied with Coriander and Mint Chutney.
For the kebabs
225g/8oz lamb minced
1 onion finely chopped
1inch piece fresh root ginger grated
2 cloves garlic, roughly chopped
1 green chilli, de-seeded and chopped
1 tsp cumin powder
½ tsp ground black pepper
½ tsp garam masala
1 teaspoon fresh coriander chopped
1 cup of chopped coriander
½ cup of chopped mint leaves
2 cloves of garlic
1 small green chilli(use chillies to your taste)
1 mediu ripe tomato
Salt to taste
½ teaspoon of olive oil
For the Kebabs
Soak eight wooden skewers in a bowl of cold water for ten minutes.
For the kebabs, place all of the kebab ingredients and the minced meat into a food processor and pulse until well combined.
Take the mixture, a handful at a time, and roll into a sausage shape around a skewer. Repeat until all of the mixture is used up.
Just Grill them in the oven or barbecue.
For the Chutney
Place all the ingredients of the chutney in a food processor and grind them.
Empty the contents in a small bowl. Add salt to taste and the olive oil.
Serve the kebabs with chutney and onion and tomato salad.