Peshawari Lamb Seekh Kebab
A flavorful and aromatic Pakistani kebab from Peshawar, made with minced lamb, spices, and herbs, traditionally grilled to perfection. These succulent skewers are rich with warm spices and a hint of chili, perfect as a starter or main dish.
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Ingredients
- 500 gramsground lamb
preferably with some fat for juiciness
- 1 mediumonion
finely chopped
- 1 tablespoonginger paste
- 1 tablespoongarlic paste
- 2 piecesgreen chilies
finely chopped, adjust for heat preference
- 1 cupfresh coriander leaves
finely chopped
- 1 cupmint leaves
finely chopped
- 1 teaspoonred chili powder
- 1 teaspooncoriander powder
- 0 ½ teaspooncumin powder
- 0 ½ teaspoongaram masala powder
- 1 teaspoonsalt
adjust to taste
- 2 tablespoonschickpea flour (gram flour/besan)
acts as a binder
- 1 tablespoonlemon juice
- 2 tablespoonsoil
for greasing and brushing
- 8 piecesskewers
soaked in water if wooden
Instructions
In a large mixing bowl, combine the ground lamb, finely chopped onion, ginger paste, garlic paste, green chilies, fresh coriander leaves, and mint leaves.
Add the red chili powder, coriander powder, cumin powder, garam masala powder, salt, and chickpea flour. Mix thoroughly until all ingredients are well incorporated.
Add lemon juice and 1 tablespoon of oil to the mixture. Mix again. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
Preheat your grill or barbecue to medium-high heat (around 200°C/400°F). If using wooden skewers, make sure they have been soaked in water for at least 30 minutes to prevent burning.
Divide the lamb mixture into 8 equal portions. Take one portion and mold it firmly around a skewer, shaping it into a long, cylindrical kebab about 5-6 inches in length.
Lightly oil the grill grates or use a grill pan and place the skewers on it. Cook the kebabs for about 12-15 minutes, turning every 3-4 minutes, until charred on the outside and fully cooked inside.
Brush the kebabs occasionally with the remaining oil while grilling to keep them moist and flavorful.
Once cooked, remove the kebabs from the grill and let them rest for 2 minutes before serving.
