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Seekh kabobs



  • 1-pound (454 g) minced lamb
  • 1 egg, lightly beaten
  • 1 medium onion, fine chopped
  • 1 cup (240 ml) breadcrumbs
  • 1 teaspoon (5 ml) lemon juice
  • 1 bunch coriander, chopped
  • 1 green chili, seeded chopped
  • 1 red chili, chopped
  • 2 tablespoons (30 ml) Kashmiri chili pepper
  • 3 cloves garlic, minced
  • 1-inch ginger, minced


  • 1 cup (240 ml) yogurt
  • 1 tablespoon (15 ml) mint, chopped
  • 1/2 lemon, juiced
  • 1/2 teaspoon (2.5 ml) cumin



  1. Preheat grill to high or 400 F (205 C).
  2. In a large bowl combine the lamb, egg, onion, breadcrumbs, lemon juice, coriander, green chili, red chili, Kashmiri chili pepper, garlic and ginger.
  3. Kneed for two minutes and shape onto skewers.
  4. Oil the grill and place the kabobs on the grill.
  5. With the cover closed, cook for five minutes then turn and cook for an additional five minutes.
  6. Turn a final time to cook for two minutes or an internal temperature of 165 F (74 C).
  7. Keep the cover down as much as possible.
  8. Remove kabobs from the grill.


  1. In a bowl combine the yogurt, mint, lemon juice, and cumin.
  2. Place in a serving bowl.


  1. Place the kabobs on a platter and serve with the dip.

Follow Spencer Watts:

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