Recipe of Homemade Sheekh kebab

Hello everybody, hope you are having an amazing day today. Today, we're going to make a special dish, Step-by-Step Guide to Make Homemade Sheekh kebab. It is one of my favorites. This time, I'm gonna make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Sheekh kebab, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Sheekh kebab delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we have to prepare a few ingredients. You can cook Sheekh kebab using 16 ingredients and 6 steps. Here is how you can achieve that.

#meetthemeat Sheekh kebabs are my favorite variety of kebabs. Grilled on skewers also known as sheekhs, until juicy and succulent, these are just mouth watering 😃

Ingredients and spices that need to be Take to make Sheekh kebab:

1. 2 teaspoons (6 g) whole black peppercorns
2. 1 1/2 teaspoons (4 g) whole coriander seed
3. 1 teaspoon (4 g) whole cumin seed
4. 2 or (1g) whole cloves
5. 2 whole bay leaves
6. 2 teaspoons (8 g) sweet paprika
7. 1/2 teaspoon (2 g) cayenne pepper
8. 3 teaspoons (12 g) kosher salt
9. 1 teaspoon (4 g) amchur powder
10. 1 medium red onion, roughly chopped
11. 2 cups loosely packed fresh cilantro leaves
12. 4 medium cloves garlic, roughly chopped
13. 1 1/2 tablespoons grated fresh ginger, roughly chopped
14. 1-4 green Thai bird chilies, stems removed (to taste; they are very spicy)
15. 1 1/2 teaspoons or (about 1/4 ounce; 7g) sugar
16. 2 pounds (1 kg) ground lamb

Steps to make to make Sheekh kebab

1. Toast peppercorns, coriander, cumin, and cloves, bay leaves in a dry skillet over medium heat, tossing and shaking frequently, until fragrant, about 1 minute. Transfer to a spice grinder and grind to a fine powder. Transfer to the bowl of a food processor.
2. Add remaining ingredients to bowl of food processor and process until a fine paste has formed, about 30 seconds. Squeeze gently over sink to remove excess liquid. The remaining mixture should be dry enough to crumble when picked up.
3. Combine ground lamb with everything and massage with your hands until completely homogeneous and slightly tacky. let mixture rest, covered, in the refrigerator for several hours or up to 1 day.
4. Divide mixture into 12 even portions of about 3 ounces each. Roll into cylinders about 6 inches long and 3/4 inch wide and thread onto metal or bamboo skewers.
5. Take a pan pour oil and place the skewers. Turn frequently. Take a bowl add charcoal and hot ghee. Place it in the middle of pan and cover it to give a charcoaly flavour. Voila it's ready
6. Transfer to a serving platter and serve with shredded cabbage or Spicy Cabbage and Red Onion, cucumber, tomatoes, and lime wedges.

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