Chimichurri Seekh Kabab

Total Time:
1 hr 45 min
Prep:
30 min
Inactive:
1 hr
Cook:
15 min

Yield:
18 kebabs
Level:
Easy

Ingredients
  • Chimichurri:
  • 1 cup packed fresh Italian parsley
  • 1/2 cup olive oil
  • 1/3 cup red wine vinegar
  • 1/4 cup packed fresh cilantro, plus more for garnish
  • 3/4 teaspoon dried crushed red pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 2 cloves garlic, peeled
  • Kebabs:
  • 2 1/2 pounds ground lamb
  • 2 tablespoons chopped cashews
  • 2 teaspoons rock salt, finely ground
  • 1 3/4 teaspoons garam masala
  • 1 teaspoon minced garlic
  • 1/2 teaspoon ground nutmeg
  • 2 red onions, finely chopped
  • 2 tablespoons unsalted butter, melted
  • Juice of 1 lemon
  • Special equipment: 18 sugarcane skewers
Directions
  • For the chimichurri: Combine the parsley, olive oil, vinegar, cilantro, crushed red pepper, cumin, salt and garlic in a food processor. Process until well blended. Let stand for at least 1 hour for the flavors to blend.

  • For the kebabs: Preheat the oven to 400 degrees F. Combine 1/2 cup of the chimichurri with the lamb, cashews, rock salt, 3/4 teaspoon garam masala, the garlic, nutmeg and onions. Knead to combine thoroughly.

  • Pat the mixture evenly onto the skewers with moist hands and shape into kebabs. Place the kebabs on 2 baking sheets and bake for 8 minutes. Baste with the melted butter, and then continue to cook until completely cooked through, about 8 more minutes. Alternatively, the kebabs can be grilled over medium-high heat until slightly charred on all sides and cooked through, 10 to 12 minutes. Baste the kebabs with the melted butter when they come off the grill.

  • Sprinkle the kebabs with the remaining chaat masala and the lemon juice and serve hot with the chimichurri on the side. Garnish with chopped cilantro.


CATEGORIES:
View All

Cooking Tips
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    This recipe is featured in:

    Summer Parties