Seekh Kebabs (Pakistani Spicy Grilled Ground Meat Skewers) Recipe
Ingredients (18)
- 2 teaspoons (6g) whole black peppercorns
- 1 1/2 teaspoons (4g) whole coriander seed
- 1 teaspoon (4g) whole cumin seed
- 2 whole cloves (1g)
- 2 whole bay leaves
- 2 teaspoons (8g) sweet paprika
- 1/2 teaspoon (2g) cayenne pepper
- 3 teaspoons (12g) kosher salt (if using table salt, use 1 1/2 teaspoons by volume, or 12g by weight)
- 1 teaspoon (4g) amchur powder (see note)
- 1 medium red onion, roughly chopped (about 6 ounces; 170g)
- 2 cups loosely packed fresh cilantro leaves (about 2 ounces; 55g)
- 4 medium cloves garlic, roughly chopped (about 3/4 ounce; 20g)
- 1 1/2 tablespoons grated fresh ginger, roughly chopped (about 3/4 ounce; 20g)
- 1 to 4 green Thai bird chilies, stems removed (to taste; they are very spicy)
- 1 1/2 teaspoons sugar (about 1/4 ounce; 7g)
- 2 pounds (1kg) ground lamb or beef (about 20% fat content)
- Shredded cabbage or 1 recipe Spicy Cabbage and Red Onion Slaw
- Sliced cucumbers, tomatoes (cut into bite-size pieces), and lime wedges
Directions
Learn how to make this recipe at Serious Eats
Ingredients (7)
- 1 oz. Ketel One Vodka
- 0.5 oz. Baileys Original Irish Cream
- 1 oz. Brewed Espresso or Coffee, Cooled
- 0.25 oz. Ginger Simple Syrup*
- 2-4 1/2 Inch Slices Fresh Ginger, to Taste
- 3 Espresso Beans to Garnish
- Candy Cane Garnish