Lemony Seekh Kabab
|White bread slice||2|
|Ground chuck/Ground lamb meat||2 Pound (Put Twice Through The Grinder)|
|Garlic||5 Clove (25 gm), peeled and coarsely chopped|
|Fresh ginger piece||1 Inch, peeled and coarsely chopped (1 Square)|
|Chopped chinese parsley/Fresh mint / 1/4 cup each chinese parsley and fresh mint||1⁄2 Cup (8 tbs) (Coriander Greens Or Cilantro)|
|Ground cloves||1 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Ground cumin||1 Teaspoon|
|Ground nutmeg||1 Teaspoon|
|Ground coriander||1 Tablespoon|
|Freshly ground pepper||1⁄4 Teaspoon|
|Garam masala||1 Tablespoon|
|Cayenne pepper/1-2 hot green chilies, finely chopped||1 Teaspoon|
|Melted butter||1⁄2 Cup (8 tbs)|
|Onion||1 Medium (For Garnish)|
|Lemons||2 (For Garnish)|
|Lemon juice||1 Tablespoon (Extra For Garnish)|
Soak the bread in just enough water to dampen it; squeeze out any excess.
If your butcher has not put the meat twice through the grinder, do it yourself.
In a large nonmetallic bowl, combine the meat, bread, chopped garlic, ginger, Chinese parsley and/or mint, cloves, cinnamon, cumin, nutmeg, coriander, pepper, salt, garam masala, and cayenne or green chili.
Put this mixture through the fine blade of a grinder once.
Taste (if you are up to it), and add more salt if needed.
(This much can be done the night before.
The meat can then be tightly covered and refrigerated.
The seekhs can be broiled in the afternoon, covered in aluminum foil, and set aside.
In the evening they can be reheated, covered, in a 300° oven, and served.) The meat should be covered and refrigerated for at least 2 hours.
Light the charcoal fire.
(This dish can also be made in an indoor broiler.) While the grill is heating, peel the onion for the garnish and slice it paper-thin.
Separate the rings and set them in a bowl of ice water, cover, and refrigerate.
When the fire is almost ready, begin to prepare your first batch of seekhs for broiling.
(The number of batches will depend on the size of your stove and the number of skewers you possess.) Break the egg into the bowl with the meat mixture.
Using your palm and fingers, wrap meat around the skewers, making sausage shapes about 6 inches long and 1 inch in diameter.
You have to work fast, as the meat is very fine and tends to fall off; if it is too difficult to handle, add more dampened bread.
As each skewer is done, place it on the grill, which should be about 5 inches away from the fire.
You may need to put your palm under the meat as you carry each skewer to the fire.
In a small bowl, mix melted butter with 1/4 cup warm water, and baste meat frequently with this combination.
When one side is browned, slide a long spatula or cleaver under the meat and gently turn it over.
Cook slowly until all sides are lightly browned and cooked through.
Each batch of seekhs will take you 15 to 20 minutes.
As they are done, lift the skewers gently, putting a plate underneath in case of accidents, slide seekhs off skewer, and place on warmed platter.
Keep platter covered with aluminum foil and in a warm place.
Prepare the remaining seekhs in the same way.
To serve: Cut the lemons into wedges.
Drain the onion rings and pat them dry on paper towels.
Arrange the lemon wedges around the platter and lay the onion rings on top of the seekh kababs.
Squeeze lemon juice over seekhs before eating.
Serve with naans or parathas or pooris and a vegetable—perhaps Cauliflower with Ginger and Chinese Parsley—or if you like, with Rice with Spinach and Yogurt with Tiny Dumplings.