Seekh Kebabs



2 tsp whole black peppercorns
1 1/1 tsp whole coriander seed
1 tsp whole cumin seed
2 whole cloves
2 whole bay leaves
2 tsp sweet paprika
1/2 tsp cayenne pepper
3 tsp kosher salt
1 tsp amchur powder or add 2 tsp lime juice


1 red onion, roughly chopped
2 cups loosely packed cilantro leaves
4 garlic cloves, roughly chopped
1 1/2 tbsp ginger, grated
1 thai chili pepper or other hot pepper, stems removed
1 1/2 tsp sugar
2 lb ground beef or lamb


Toast peppercorns, coriander, cumin, and cloves in a dry skillet on medium heat. Tossing and stiring frequently until fragrant. Add to a spice grinder or hand grind in a mortar and pestle. Add bay leaves and grind as well. Transfer to a small bowl.

Add paprika, cayenne, kosher salt, amchur (or wait until later for lime juice), red onion, cilantro, garlic, ginger, chili and sugar to a food processor. Add the spice mixture and process until a paste is formed. Transfer to paper towels and squeeze out liquids. Mixture should be dry enough to crumble .

Combine mixture with ground beef until mixture is throughly mixed and slightly tacky, you want to add lime now if you did not use amchur powder. Let sit in a refrigerator and let cool if desired, up to 1 day.

Divide mixture into 12 portions and roll into cylinders about 6 inches long and 3/4 inch wide.

Heat up a grill pan on medium high heat and grill skewers for about 5-7 minutes, until browned and cooked through.


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