Nut-Free Seekh Kebab
Savor the rich, aromatic flavors of Nut-Free Seekh Kebab, a delicious twist on the traditional South Asian favorite, perfect for those with nut allergies. This mouthwatering recipe combines finely seasoned ground lamb or beef with a medley of fresh herbs like cilantro and mint, a hint of zesty lemon juice, and warming spices such as garam masala, cumin, and coriander. Breadcrumbs act as the perfect binder to ensure the kebabs hold their shape while cooking. Molded onto skewers and grilled to perfection, these kebabs boast a smoky, juicy finish that pairs beautifully with naan, yogurt dip, or a crisp side salad. Ready in just 35 minutes, this nut-free rendition of seekh kebab is an excellent choice for barbecue gatherings, weeknight dinners, or festive celebrations. Make your next meal unforgettable with this crowd-pleasing classic!
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Recipe Information
Ingredients
- 500 grams Ground lamb or beef
- 1 medium Onion
- 3 pieces Garlic cloves
- 1 inch piece Fresh ginger
- 0.5 cup Cilantro
- 0.25 cup Fresh mint leaves
- 1 piece Green chili
- 2 teaspoons Cumin powder
- 2 teaspoons Coriander powder
- 1 teaspoon Garam masala
- 1 teaspoon Red chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Lemon juice
- 0.25 cup Breadcrumbs
- 2 tablespoons Oil
Instructions
Finely chop the onion, garlic, and ginger. Optionally, use a food processor for a finer texture.
In a large bowl, combine the ground lamb or beef with the chopped onion, garlic, and ginger.
Add finely chopped cilantro, mint leaves, and green chili to the meat mixture.
Mix in the cumin powder, coriander powder, garam masala, red chili powder, salt, and black pepper.
Add the lemon juice and breadcrumbs to bind the mixture together.
Combine everything thoroughly using your hands until all ingredients are well incorporated.
Divide the mixture into 8 equal portions and mold each portion around a skewer into a log shape.
Ensure the kebabs are tightly packed on the skewers to prevent them from falling apart.
Preheat your grill to medium-high heat. Brush each kebab with a bit of oil to prevent sticking.
Grill the kebabs for about 12-15 minutes, rotating them occasionally, until evenly cooked and browned on all sides.
Once cooked, remove the kebabs from the grill and let them rest for a couple of minutes before serving.
Serve the kebabs hot with your choice of accompaniments such as yogurt dip, naan, or salad.
Nutrition Facts
Calories |
1783 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.9 g | 170% | |
| Saturated Fat | 42.4 g | 212% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 3169 mg | 138% | |
| Total Carbohydrate | 59.4 g | 22% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 13.8 g | ||
| Protein | 97.2 g | 194% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 401 mg | 31% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 2307 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
