|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
The Original Karim's Seekh Kebab |
|
Serves: 4 Print this RecipeINDIA Advance Preparation: 1 hour for chilling the meat Special Equipment: 4 flat, wide, long metal skewers Seekh kebab is the Indian version of sausage, ground spiced meat (or vegetables) molded onto square or flat skewers and grilled over charcoal. Sometimes the kebabs are cooked in the extremely high heat of a tandoor oven (especially at fancy restaurants), but traditionally they’re grilled on a brazier. Flat skewers (at least 1/2 inch wide) work well, too, but don’t use slender metal skewers or the meat will fall off. There are probably as many versions of seekh kebab as there are grill jockeys in India. This one comes from the venerable Karim restaurant in New Delhi. Note the addition of dal (cooked split peas), which gives these kebabs a unique earthy flavor and texture. Don’t be bashful about the fat in this recipe-the meat should have at least 20 percent-you need it to keep the kebabs moist. Besides, much of it melts out during the cooking. Accompany these succulent kebabs with an Indian bread (naan-Tandoori-Baked Flat Bread-is my first choice) and Afghan Coriander Sauce. 1/2 cup split peas, dried, yellow 1/4 teaspoon turmeric, ground 1 pound ground lamb 1 clove garlic, minced 2 scallion, both white and green parts, trimmed and minced 2 tablespoons cilantro, chopped and fresh 2 teaspoons ginger, fresh, grated 1 teaspoon salt, or more to taste 1/2 teaspoon cumin seeds, toasted 1/2 teaspoon black pepper, freshly ground, or more to taste 1/4 teaspoon cayenne pepper, or more to taste 1 red onion, small, or large shallot, very thinly sliced, for serving Lemon wedges, for serving 1. Combine the split peas and turmeric in a medium-size saucepan with water to cover. Bring to a boil over high heat, then reduce the heat to medium and simmer the peas, uncovered, until just tender but not mushy, 12 to 15 minutes; you should be able to crush a properly cooked pea between your thumb and forefinger. Drain the peas in a colander and let cool. 2. Grind the cooled peas to a coarse meal in a food processor. Stir the peas into the lamb in a large bowl along with the garlic, scallions, cilantro, ginger, 1 teaspoon salt, the cumin seeds, 1/2 teaspoon pepper, and 1/4 teaspoon cayenne, then knead and squeeze the mixture with your hands until thoroughly blended, 3 to 4 minutes. To test the mixture for seasoning, sauté a small amount of it in a nonstick skillet until cooked through, then taste, adding salt, pepper, or cayenne to the remaining mixture as necessary; it should be highly seasoned. Cover and refrigerate the meat mixture for 1 hour. 3. If desired, set up the grill for grateless grilling. Preheat the grill to high. 4. Line a baking sheet with plastic wrap. Divide the meat mixture into 4 equal portions. Lightly wet your hands with cold water, then, starting about 1 inch from the tip of a skewer, mold one portion of the mixture around the skewer to form a sausage about 10 inches long and 1 inch in diameter. Place each kebab as it is made on the prepared baking sheet (see Note). 5. When ready to cook, if not using the grateless method, generously oil the grate. Arrange the kebabs on the grill as described in the grateless method, or arrange directly on the hot oiled grate. Grill, turning with tongs, until nicely browned and cooked through, 6 to 8 minutes in all. 6. Slide each sausage off its skewer onto a serving plate (if serving with naan, use it to protect your hand as you remove the sausages). Serve accompanied by sliced onion and lemon wedges. Makes 4 sausages; serves 4 as an entrée Note: If not planning to cook immediately, cover loosely with plastic wrap and refrigerate. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Cheeseburger Bacon and Smoked-Cheese Burger Avocado, Sprout and Salsa Burger Bulgarian Burgers / Kufteh Slipper Burgers / Chapli Kebab Bosnian Three-Meat Patties / Cevapcici Romania Pork and Lamb Sausage / Mititei Samba Dogs Spicy Chorizos Pork and Pomegranate Sausages / Kupati Samba Sausages / Choricou Beef Sates With Coriander / Sate' Age Flying Fox Sates / Sate' Kalong Lamb Sate With Tamarind Sauce / Sate' Buntel Tamarind Water Oasis Kebabs / Kofta Spiced Lamb and Beef Kebabs / Lula Kebab Persian Lamb and Beef Kebabs / Kubideh Shallot Kebabs With Pomegranate Molasses / Sogar Kebab Pomegranate Molasses / Narshrab Lamb and Pistachio Kebabs The Original Karim's Seekh Kebab Lamb In Lavash / Lyulya Kebab Lamb and Eggplant Kebabs / Sedzeli Kebab Cracked Wheat and Lamb Kebabs / Semit Kebab Gentle Al Kebabs With Fire-Charred Eggplant And Yogurt Four-Pepper Chicken Kebabs / Kafta |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
