Sheesh Kabab

INGREDIENTS

1 kg beef mince (ask your butcher for ‘kabab’ mince….they normally grind/mince it 2-3 times to make it extra smooth and add some percentage of fat-content to keep the kabab mixture nice and moist)
1 bunch coriander
1 medium sized onion
salt to taste
1 tbsp. garlic paste
2 tbsp. ginger paste
2 tbsp. crushed green chilies (or more for hotter flavor)
1 lemon’s juice
1 tsp. turmeric powder
1 tbsp. freshly grinded jeera

INSTRUCTIONS

Grind/blend the coriander, ginger, garlic, onion and green chilies with lemon to a paste and add it to the mince mixture. Add the rest of the ingredients and mix thoroughly. Let it marinate for a few hours (2-3) in the refrigerator. Form small balls and skewer them on flat skewers.

Moisten hands with cold water and flatten the balls on the skewer until somewhat flat, then grill immediately on medium heat, do not turn immediately otherwise they would keep falling into the fire. Once the bottom side is slightly done, turn the skewer and do the other side.

To keep them juicy, do not over-cook as they will get hard. Let the skewer stand for about a minute before removing the kabab as it keeps cooking a little more even after removing from the direct heat.

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