Seekh Kebabs Recipe | Food Network UK

Name: Seekh Kebabs Recipe | Food Network UK
Total time: 180 min
Ingredients: 1 small onion, roughly chopped; 2 to 4 Thai green chillies or 1 to 2 serrano chillies (depending on your spice level), stemmed; 1/2 cup fresh coriander, leaves and tender stems, plus extra leaves for serving; 4 cloves garlic, grated (about 1 tablespoon); One 1-inch piece fresh ginger, grated (2 teaspoons); 1 pound ground lamb, mutton or chuck (about 20 percent fat content); 2 1/2 tablespoons garam masala; 2 teaspoons Kashmiri red chili powder (see Cook’s Note); 1/2 teaspoon kabab chini or ground allspice, optional (see Cook’s Note); 2 tablespoons cashew butter, optional (see Cook’s Note); Kosher salt; Breadcrumbs or roasted chickpea flour, for forming the kebabs if needed; Vegetable oil or other neutral-flavoured oil, for the grill grates; Fresh coriander leaves, for serving; Coriander-Yoghurt Chutney, recipe follows; Lime wedges, for serving; Pickled Red Pearl Onions (Sirke Wale Pyaz), recipe follows, optional; 272g fresh coriander leaves and tender stems; 120ml plain full-fat Greek yoghurt; 2 to 3 Thai green chillies or 1 serrano chilli, coarsely chopped; 1 clove garlic, smashed; Zest and juice of 1 lime (about 2 tablespoons juice); Pickled Red Pearl Onions (Sirke Wale Pyaz):; 120ml cider vinegar or rice vinegar; 2 tablespoons sugar; 8 ounces red pearl onions, peeled

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This mouth-watering recipe is ready in just 3 hours and the ingredients detailed below can serve up to 4 people.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at foodnetwork.co.uk.

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Ingredients

1 small onion, roughly chopped
2 to 4 Thai green chillies or 1 to 2 serrano chillies (depending on your spice level), stemmed
1/2 cup fresh coriander, leaves and tender stems, plus extra leaves for serving
4 cloves garlic, grated (about 1 tablespoon)
One 1-inch piece fresh ginger, grated (2 teaspoons)
1 pound ground lamb, mutton or chuck (about 20 percent fat content)
2 1/2 tablespoons garam masala
2 teaspoons Kashmiri red chili powder (see Cook’s Note)
1/2 teaspoon kabab chini or ground allspice, optional (see Cook’s Note)
2 tablespoons cashew butter, optional (see Cook’s Note)
Kosher salt
Breadcrumbs or roasted chickpea flour, for forming the kebabs if needed
Vegetable oil or other neutral-flavoured oil, for the grill grates
Fresh coriander leaves, for serving
Coriander-Yoghurt Chutney, recipe follows
Lime wedges, for serving
Pickled Red Pearl Onions (Sirke Wale Pyaz), recipe follows, optional
272g fresh coriander leaves and tender stems
120ml plain full-fat Greek yoghurt
2 to 3 Thai green chillies or 1 serrano chilli, coarsely chopped
1 clove garlic, smashed
Zest and juice of 1 lime (about 2 tablespoons juice)
Pickled Red Pearl Onions (Sirke Wale Pyaz):
120ml cider vinegar or rice vinegar
2 tablespoons sugar
8 ounces red pearl onions, peeled