Seekh kebabs are a popular Indian snack  first off, they are juicy and delicious and secondly, they are easy and mess-free to eat. Seekh kebabs are served on seekh (skewer) making them the perfect 'just-pick-and-eat' snacks. These kebabs are made with finely minced meats or vegetables wrapped tightly on wooden skewers, which are put in a tandoor (a large clay oven), or in the grill or oven. The smokiness in the kebab makes it a delectable eat a side dish of pudina or dhania chutney makes it even better
Ingredients Of Seekh Kebabs
2 cups keema (minced mutton/Chicken)

For marination:

• 1 tbsp vinegar
• 2 tbsp fenugreek leaves, chopped
• 1/2 tbsp garlic paste
• 1/2 tbsp ginger paste
• Salt to taste
• 1/4 tbsp AAA Gold Black Pepper, Powder
• 1/4 tbsp AAA Gold Garam masala
• 1 ½ tbsp. AAA Gold Seekh Kabab masala
• 2 tbsp coriander leaves, chopped
• 1 tbsp green chillies, finely chopped
• Skewers to make the kebabs
• Oil for brushing
• lemon wedges

Preparation
For the marination:

• In a large bowl, mix lamb mince with few Tbsp of vinegar, fenugreek leaves.
• Then add garlic paste, ginger paste, salt and black pepper as per taste.
• Add chopped coriander leaves and green chillies.
• Refrigerate the meat mixture, covered, to marinate for at least 5 hours.

For the kebabs:

• About 25 minutes before serving, shape the meat mixture into long 'tubes' around the skewers (seekhs) and place on to a grill over a drip tray or into the pre-heated Oven.
•  (also on a drip tray) and bake for 20-25 minutes.
• Brush them with oil and cook for another 2 minutes.
• Using oven mittens or a cloth, carefully push the kebab from one end, on to a serving dish.
• Garnish with the Seekh Kabab masala, onions, lemons and serve along with green chutney.

Seekh kebabs are a popular Indian snack  first off, they are juicy and delicious and secondly, they are easy and mess-free to eat. Seekh kebabs are served on seekh (skewer) making them the perfect 'just-pick-and-eat' snacks. These kebabs are made with finely minced meats or vegetables wrapped tightly on wooden skewers, which are put in a tandoor (a large clay oven), or in the grill or oven. The smokiness in the kebab makes it a delectable eat a side dish of pudina or dhania chutney makes it even better
Ingredients Of Seekh Kebabs
2 cups keema (minced mutton/Chicken)

For marination:

• 1 tbsp vinegar
• 2 tbsp fenugreek leaves, chopped
• 1/2 tbsp garlic paste
• 1/2 tbsp ginger paste
• Salt to taste
• 1/4 tbsp AAA Gold Black Pepper, Powder
• 1/4 tbsp AAA Gold Garam masala
• 1 ½ tbsp. AAA Gold Seekh Kabab masala
• 2 tbsp coriander leaves, chopped
• 1 tbsp green chillies, finely chopped
• Skewers to make the kebabs
• Oil for brushing
• lemon wedges

Preparation
For the marination:

• In a large bowl, mix lamb mince with few Tbsp of vinegar, fenugreek leaves.
• Then add garlic paste, ginger paste, salt and black pepper as per taste.
• Add chopped coriander leaves and green chillies.
• Refrigerate the meat mixture, covered, to marinate for at least 5 hours.

For the kebabs:

• About 25 minutes before serving, shape the meat mixture into long 'tubes' around the skewers (seekhs) and place on to a grill over a drip tray or into the pre-heated Oven.
•  (also on a drip tray) and bake for 20-25 minutes.
• Brush them with oil and cook for another 2 minutes.
• Using oven mittens or a cloth, carefully push the kebab from one end, on to a serving dish.
• Garnish with the Seekh Kabab masala, onions, lemons and serve along with green chutney.