Seekh Kebab

Ingredients

• 15 g Ginger
• 12 g Coriander
• 6 g Mint
• 2 tbsp Gram Flour
• 1 tsp Cumin Seeds
• 2 tsp Coriander Powder
• 300 g Ground Beef
• 1 pcs Onion
• 3 pcs Garlic
• 2 pcs Green Chili
• 1 tbsp Ghee
• 1 tsp Red Chili Powder
• 1 tsp Garam Masala
• 0.5 tsp Black Pepper
• 1 tsp Salt
• 1 pcs Lemon

Method

1. In a wide bowl, combine {ground_beef} with {onion}, {garlic}, {ginger}, {green_chili}, most of the {coriander}, {mint}, {gram_flour}, {cumin_seeds}, {coriander_powder}, {red_chili_powder}, {garam_masala}, {black_pepper}, and {salt}. Mix firmly until the mince turns tacky and holds together, which helps the kebabs grip the skewers.
2. Cover and chill the kebab mixture so the {ground_beef} firms up and the spices hydrate; this makes shaping cleaner and helps the skewers stay intact.
3. With damp hands, press the chilled mixture around skewers in long even cylinders, compacting well so the {ground_beef} adheres without cracks.
4. Heat a heavy grill pan or skillet over medium-high heat and brush with {ghee}. Lay in the seekh without crowding and sear, turning gently, until deeply browned in spots and the fat starts to sizzle out.
5. Lower to medium heat and cook until the seekh are just cooked through and an instant-read thermometer reads 71C. Rest briefly, then finish with the remaining {coriander} and a squeeze from {lemon} for brightness.