Preparation Time: 15-20 minutes
Combine ingredients: In a large mixing bowl, combine minced meat, chopped onion, green chilies, minced garlic, grated ginger, chopped coriander, mint leaves (if using), garam masala, cumin powder, coriander powder, red chili powder, turmeric powder, salt, and lemon juice. Mix well: Use your hands to mix everything thoroughly. The mixture should be well combined and slightly sticky. If it’s too dry, you can add a little water or oil.
Prepare skewers: If using wooden skewers, soak them in water for 30 minutes to prevent burning. For metal skewers, they can be used directly. Shape the kababs: Take a portion of the meat mixture and mold it around the skewer, pressing firmly to ensure it holds its shape. You can shape them into cylindrical forms or flat patties, depending on your preference. Repeat: Repeat the process until all the mixture is used up.
Grilling: Preheat your grill or tandoor. Brush the skewers with oil and grill the kababs for about 10-15 minutes, turning occasionally until they are browned and cooked through. Baking: Preheat your oven to 200°C (392°F). Place the skewers on a baking tray lined with aluminum foil. Brush with oil and bake for 20-25 minutes, turning halfway through, until they are cooked and slightly charred.
Serve the Seekh Kababs hot, garnished with sliced onions, lemon wedges, and fresh mint or coriander leaves. They can be served with naan, paratha, or rice, along with chutney or raita.
