Serves: 4 to 6

Ingredients

• 3/4 lb ground lamb
• 3/4 lb ground beef
• 1 small onion, quartered
• 3 garlic cloves
• 1-inch piece ginger, roughly chopped
• 1 to 2 green chiles
• 1/2 cup cilantro leaves and tender stems
• 1 1/2 tablespoons The Spice Way Kebab Seasoning
• 1 1/2 teaspoons kosher salt
• 2 teaspoons lime juice

For Serving

• Lime wedges
• Sliced onion
• Flatbread

Preparation

1. In a food processor, pulse the onion, garlic, ginger, chiles, and cilantro to a fine paste. Squeeze the paste very dry in a clean kitchen towel or several paper towels.
2. In a large bowl, combine the lamb, beef, aromatic paste, Kebab Seasoning, salt, and lime juice. Knead for 3 to 4 minutes, until the mixture turns tacky.
3. Cover and refrigerate for at least 1 hour, or up to overnight.
4. Divide into 8 portions and press each firmly around a skewer in a long, even shape.
5. Grill over a two-zone fire, or use a very hot grill with a cooler area: cook first until nearly done, then finish over the hotter side for browning.
6. Serve immediately with lime wedges, onion, and flatbread.

Plating Note

Serve these as soon as they come off the fire; seekh loses its magic if it sits too long.

Note:

This is the recipe where moisture control matters most. Squeezed aromatics and a short rest are what make the texture work.