Entree: India – Bohri Muslim Cuisine – Bohri Seekh Kebabs (Spiced minced meat skewers from the Bohri Muslim community, grilled or pan-seared until charred and juicy)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 12 min

Additional 30 min

Total 1 hr 12 min

Ingredients

- 1 lb (454 g) ground beef or lamb
- 1 small onion, finely chopped, approx. 3 oz (85 g)
- 2 tbsp (30 g) ginger-garlic paste
- 2 green chilies, minced
- 1/4 cup (15 g) fresh cilantro, chopped
- 2 tsp (4 g) ground coriander
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) garam masala
- 1 tsp (2 g) red chili powder, adjust to taste
- 1 tsp (6 g) salt, adjust to taste
- 2 tbsp (15 g) gram flour (besan)
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (30 ml) vegetable oil, plus extra for brushing
- Wooden skewers, soaked in water 30 minutes
- Lemon wedges and sliced red onion, for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Combine ingredients: In a large bowl mix ground meat, chopped onion, ginger-garlic paste, minced green chilies, chopped cilantro, ground coriander, cumin, garam masala, red chili powder, salt, gram flour, lemon juice, and 2 tbsp (30 ml) oil. Mix thoroughly until the mixture is sticky and holds together; refrigerate 20–30 minutes to firm up.
2. Shape onto skewers: Divide mixture into 8 equal portions. With wet hands, mold each portion around a soaked skewer into a uniform long sausage shape, pressing firmly to remove air gaps.
3. Preheat grill or broiler: Heat a grill or broiler to high. If using a skillet, heat a heavy cast-iron pan over medium-high and brush with oil.
4. Cook kebabs: Grill skewers 3–4 minutes per side, turning to get even char and an internal temperature of 160°F (71°C) for beef or 165°F (74°C) for lamb, until nicely browned and cooked through. If pan-searing, cook 3–4 minutes per side, pressing lightly to maintain contact.
5. Rest and serve: Let kebabs rest 3 minutes on a platter. Serve hot with lemon wedges, sliced onion, and naan or steamed rice.

1. Combine ingredients: In a large bowl mix ground meat, chopped onion, ginger-garlic paste, minced green chilies, chopped cilantro, ground coriander, cumin, garam masala, red chili powder, salt, gram flour, lemon juice, and 2 tbsp oil. Mix thoroughly until the mixture is sticky and holds together; refrigerate 20–30 minutes to firm up.
2. Shape onto skewers: Divide mixture into 8 equal portions. With wet hands, mold each portion around a soaked skewer into a uniform long sausage shape, pressing firmly to remove air gaps.
3. Preheat grill or broiler: Heat a grill or broiler to high. If using a skillet, heat a heavy cast-iron pan over medium-high and brush with oil.
4. Cook kebabs: Grill skewers 3–4 minutes per side, turning to get even char and an internal temperature of 160°F (71°C) for beef or 165°F (74°C) for lamb, until nicely browned and cooked through. If pan-searing, cook 3–4 minutes per side, pressing lightly to maintain contact.
5. Rest and serve: Let kebabs rest 3 minutes on a platter. Serve hot with lemon wedges, sliced onion, and naan or steamed rice.