Indian Cooking 401 – Our next two lessons will focus on how to make different kebabs. Once you master these, they make for quick-yet-complex main dishes for any occasion

Objectives:

• You will learn how to make a ‘kebab’ (also spelled ‘kabob’) which are marinated, grilled meats — consider it Indian BBQ

• You’ll learn a helpful tip : when making this kebab recipe, you will see that some prepared Indian spice mixes are fantastic and will last for a while in your cupboard — I’m a fan of some Shan brand spice mixes, and usually combine them with other ground and whole spices in my recipes 

• At the 401 level you are becoming a real pro and will have to visit an Indian grocer or specialty store to buy spices (such as black cumin seeds and nigella seeds) that you won’t be able to find easily at your local supermarket

Kebabs are marinated boneless meat or spiced minced meat that are skewered and roasted over a fire or charcoal. The word “kebab” or “kabob” is often used to describe a wide variety of grilled meats from the Middle East to the Balkans to Asia. In India and Pakistan alone there are at least 20 kebabs that show up on most menus, from vegetable Hara Bhara kebabs to Chicken Tikka kebabs. In the Middle East, kebabs are typically made with lamb, but as I described in my post What is Curry? many recipes and dishes spread like wildfire along the spice trail, and were transformed by local ingredients, spices, and herbs.  If you do some kebab taste testing you will see that there are very distinct flavors as a result. Kebabs in India might be cooked similarily, but will have a distinct taste thanks to classic Indian spices such as paprika, red chilli, black pepper, black cumin, and cloves, and are grilled and served with thinly sliced raw onion, tamarind-date sauce, and mint chutney, often tucked into a fluffy piece of naan. Compare this to Greece, where ‘souvlaki’ is pieces of boneless chicken or pork marinated in lemon juice, garlic, olive oil, and oregano and grilled on skewer, and nestled inside a soft pita or alongside stewed potatoes, imparting a distinctly different taste altogether.

While not all pre-made spice mixes are great, there are a few I always keep on hand, which I combine with other spices and fresh herbs for great results

For this lamb kebab preparation, my biggest tip is to find go-to Indian groceries that you can keep in your fridge or pantry for a while, such as bottled ginger-garlic paste and a few key Indian spice mixes (not all spice mixes are created equal though, so keep that in mind). I love a few Shan brand spice mixes for select recipes like this kebab. My second biggest tip is that there are many complex Indian dishes that take very little effort and time to make — this lamb kebab recipe is exactly that. All you need are a few fresh herbs (fresh mint, cilantro, and scallions), ginger-garlic paste, Shan’s Seekh Kabab BBQ spice mix, and a really good quality ground lamb or lamb mince.

Lamb Kebabs

Serves 6 for dinner (serves 8-10 as appetizer)

Ingredients

• 2 pounds ground lamb
• 1/2 packet Shan brand Seekh Kabab BBQ spice mix
• 3-4 scallions, finely chopped
• 1 cup fresh mint, finely chopped
• 1 cup fresh cilantro, finely chopped
• 3-4 heaping tablespoons ginger-garlic paste

Preparation

1. Combine scallions, mint, and coriander in food processor until finely chopped.
2. In a large glass bowl, combine the aromatic mixture with ground lamb, ginger-garlic paste, and Seekh Kabab BBQ spice mix.
3. Form mixture into patties and grill over medium-high heat for  6-7 minutes each side. This works on our grill to get that perfect pink color in the middle of each kebab, but as with all meat preparations, be sure to check what heat and timing works on your particular grill.

From left to right: ground lamb, Seekh Kebab BBQ spice mix, fresh mint, fresh cilantro, ginger-garlic paste, fresh scallions

In a class bowl, combine ground lamb, ginger-garlic paste, fresh mint, fresh cilantro, fresh scallions, and spice mix

Like a hamburger mix, just blend it together until it’s generally combined, no need to overdo it

Form into small-sized patties and place on grill

Flip after 6-7 minutes and do the other side for another 6-7 minutes until they’re cooked through with a touch of pink in the middle (I usually sacrifice one by cutting it in half to check)

These kebabs are so simple to make yet boast some of the most complex flavors. Likewise they make for a terrific lunch stuffed in pita bread or for an elegant dinner party appetizer. We always have them with tamarind sauce and mint chutney, as shown here.