The Seekh

Happy Eid! We kept it simple with a favorite combination of mine from lazy evenings back in Saudi Arabia: seekh kababs with khubz and toum garlic sauce. These kababs are so easy to make!

Grind 4 green chillies into a paste. Chop an onion and a fistful of coriander. Mix half a kg of minced meat of your choice (we chose lamb) with the green chilli paste, chopped onions and coriander leaves, a little sprinkle of flour, sea salt, a small spoon each of cumin and coriander powder, and a little garam masala. Knead the combination with your hands for five minutes as you would knead dough. Let it sit in the fridge for a bit.

Preheat oven to 200C. The oven needs to be hot by the time the kababs go in. Pack the minced mix around the entire length of skewers to get the seekh kabab shape. Gently spray or brush with a little oil before placing in the oven. Bake for 20 minutes, flipping after 10. Get them out after 20 minutes so that the inside of the kabab remains succulent. For additional browning, if you need, pan-fry for 2 minutes with almost no oil (we didn't need to!). Slide off the skewers and serve!