Indian · Dinner
Grilled Minced Lamb Patties
Ground lamb is hand-mixed with onion, ginger-garlic paste, green chili, cilantro and garam masala, shaped onto skewers and grilled over direct high heat until charred outside and cooked through. Served with mint-yogurt chutney, onion rings and lemon wedge, this North Indian tandoori-style seekh kebab carries smoky char and warm spice.
$5
20 minsPrep
10 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
428Calories
32.8gProtein
28.1gFat
10.9gCarbs
3.1gSugar
2.6gFiber
812mgSodium
153mgChol
11.6gSat Fat
610mgPotassium
110mgCalcium
4.2mgIron
2.4mcgVitamin B12
9.5mgVitamin C
low-carb
low-calorie
spice-route
thirty-min-meals
all-time-classics
Instructions
1
Prep
Combine ground lamb, onion, ginger-garlic paste, green chili, cilantro, garam masala, cumin, chili powder, salt, gram flour and lemon juice in a bowl; knead by hand for 2 minutes until sticky and cohesive.
2
Chill
Cover and refrigerate the mixture for 30 minutes so the gram flour binds the moisture and patties hold their shape.
3
Grill
Brush patties with oil and grill over direct high heat for 8 to 10 minutes, turning every 2 minutes, until deeply charred and juices run clear when pierced.
4
Plate
Slide patties off skewers onto a plate, scatter onion rings and lemon wedge alongside, and serve with mint-yogurt chutney on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g ground lamb
- onion
- ginger-garlic paste
- green chili
- cilantro
- garam masala
- ground cumin
- Kashmiri chili powder
- salt
- gram flour
- lemon juice
- vegetable oil
- plain yogurt
- mint
- lemon
