A favorite for Indian party tables, seekh kebab is made by shaping spiced ground meat into flattened cylinders around skewers and barbecuing them. Using little fat, this recipe offers a heart-friendly main course with the natural lightness of grilling.
Thoroughly mix and knead the ground meat with the onion, ginger, garlic, cilantro, curry powder, cumin and salt. Cover and leave to rest for 15 minutes.
Take portions of the mixture and shape them into flattened cylinders around the skewers.
Cook on a barbecue over medium heat for 15 minutes, until browned on all sides. Turn carefully during the first 5 minutes.
Leave the mixture to rest for at least 15 minutes, or it may fail to hold onto the skewers and fall apart. Turn the skewers carefully: the kebabs are fragile during the first 5 minutes. Allergens: this recipe contains none of the main allergen groups.
Harcı tarifte yazan 15 dakika yerine 20 dakika dinlendirdim çünkü soğanın suyu tam süzülmemişti, sonuç şişte hiç dağılmadı ve gerçekten daha sıkı bir doku aldı.
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