Name: The Original Karim’s Seekh Kebab
Yield: Makes 4 Kebabs; Serves 4 as a Main Course
Cuisine: India
Ingredients: ¼ teaspoon ground turmeric; ½ cup dried yellow split peas; ½ teaspoon cumin seeds, toasted (see box); ½ teaspoon freshly ground black pepper, or more to taste; ¼ teaspoon cayenne pepper, or more to taste; 1 small red onion or large shallot, very thinly sliced, for serving; Naan (Tandoori-Baked Flat Breads; optional), for serving; Lemon wedges, for serving; 1 teaspoon salt, or more to taste; 2 teaspoons grated peeled fresh ginger; 1 clove garlic, minced; 1 pound ground lamb; 2 tablespoons chopped fresh cilantro; 2 scallions, both white and green parts, trimmed and minced

Preparation info

Makes
4
Kebabs

Difficulty
Medium

Appears in

The Barbecue Bible

By Steven Raichlen

Published 1998

About

The Indian version of sausage, seekh kebab is ground spiced meat (or vegetables) molded onto square or flat skewers and grilled over charcoal. Sometimes the kebabs are cooked in the extremely high heat of a tandoor oven (especially at fancy restaurants), but traditionally they’re grilled on a brazier. Flat skewers (at least a half inch wide) work well, but don’t use slender metal skewers or the meat will fall off.

There are probably as many versions of seekh kebab as t