30/03/2025
Eid Mubarak! 🌙 ✨Who’s cooking tonight? Impress the aunties with our seekh kebabs. Swipe through for the recipe 🤌🏽
Here’s what you’ll need:
Kebabs:
1 small onion, roughly chopped (about ¾ cup)
2 to 4 Thai green chiles, or 1 to 2 serrano chiles (depending on your spice level)
½ cup fresh cilantro, leaves and tender stems (plus extra leaves for serving)
4 cloves garlic, grated (about 1 tablespoon)
1 1-inch piece fresh ginger, grated (about 2 teaspoons)
1 lb ground lamb, mutton, or chuck (about 20 percent fat content)
2 ½ tablespoons garam masala
2 teaspoons Kashmiri red chili powder
½ teaspoon kabab chini or ground allspice (optional)
2 tablespoons cashew butter (optional)
Kosher salt
Breadcrumbs or roasted chickpea flour (for forming the kebabs, if needed)
Vegetable oil or other neutral-flavored oil, for the grill grates
Lime wedges (for serving)
Cilantro-yogurt chutney:
2 cups fresh cilantro leaves and tender stems
½ cup plain, full-fat Greek yogurt
2 to 3 Thai green chiles or 1 serrano chile, coarsely chopped
1 clove garlic, smashed
Zest and juice of 1 lime (about 2 tablespoons juice)
Kosher salt
Pickled red pearl onions (sirke wale pyaz):
½ cup cider vinegar or rice vinegar
2 tablespoons sugar
Kosher salt
8 oz red pearl onions, peeled
