Guest Author - Deborah Adams
The skewers are called seekhs in Urdu and are referred to as Seekh Kababs in the Indian subcontinent.
They are traditionally made with keema (lamb or beef mince) and cooked in a tandoor oven.
1 1/2 lbs. ground chuck or ground round
1 1/2 tsp. fresh ground garlic
1 tsp. fresh ground ginger
1 1/4 tsp. salt
2 tbsp. plain yogurt
1/2 tsp. cayenne red pepper
4 - 5 sprigs coriander, finely chopped
1 sm. onion, peeled and finely chopped
With moistened hands, combine and mix all ingredients. Wet hands. Take a small amount of meat mixture and wrap around a skewer. Keep adding and shaping meat mixture around the skewer into a 6" to 7" long kabob. Continue this process until all of the meat mixture is used. Broil for 10 minutes, turning to brown all sides. Garnish with tomato wedges and onion rings. For a spicier taste, you can also include one finely chopped green jalapeno pepper.
For a good naan bread recipe click on this line.
