Sunday, August 29, 2010

Seekh kebabs with coriander

I've been a bit lazy with my barbecues this summer, as a result of which we have all eaten a LOT of sausages. Anyway, we decided to say goodbye to Edinburgh for the summer with a proper barbecue, so in addition to a couple of different types of chicken kebab, some plain mince kebabs, some veggie dishes and a bit of home baking, I made some spicy little seekh kebabs with fresh coriander.

250g minced lamb
250g minced pork
2 teaspoons garam masala
1/2 teaspoon chilli
1/2 teaspoon salt
small bunch of finely chopped coriander


  1. Put the mince in a large bowl, sprinkle all the other ingredients over it and mix very well with your hands. If you have time, leave to stand for an hour or so.
  2. Take a small handful of the kebab mixture and shape into a sausage around a skewer. Repeat until you have used up all the mixture. (500g of meat should yield around eight kebabs, depending on the size.)
  3. Grill over a nice hot charcoal barbecue and serve with pitta bread and a chunky vegetable salad (lovingly prepared by your other half).

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