Meatballs and kebabs
Pakistan's seekh kabab is made by pressing a spiced ground meat mixture onto skewers by hand, without any binding ingredients. This delicate technique takes skill. The resulting dairy-free, low-carbohydrate kebabs are also popular at breakfast.
Knead the ground beef with the grated onion, garlic, ginger, green pepper, cilantro, cumin, black pepper and salt until smooth.
Refrigerate the mixture for 20 minutes. Cold mixture adheres more easily to the skewers, even without a binder.
With damp hands, press the mixture onto flat metal skewers to form long, thin cylinders. Press firmly, as there is no binder.
Cook on a hot grill, turning the skewers until browned all over. Squeeze lemon juice over them to serve.
Chill the mixture before trying to press it onto the skewers. Warm mixture will not hold its shape properly and may fall apart on the grill.
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