I had some ground lamb patties from Harris Teeter, and decided to use the ground lamb to make seekh kabob. I used half a packet of the Shan brand seekh kabob spice blend http://www.ishopindian.com/shan-seekh... for the full amount of meat in the recipe instructions. The recipe calls for 1 kg. of meat, but I used six decent size ground lamb patties. I'll have to double check next time at the store to see how many ounces these totalled.
In addition to the spice mix, you add -- according to instructions -- ghee plus fresh onion, garlic, ginger & chillies. I used green onions instead of plain yellow onions, and also tossed into the overall meat-spice mixture a 1/3 cup of a Bloody Mary drink that I had sitting there on the counter ;-). Hey, it worked! I also used only 1/2 of the ghee called for in the instructions.
Remember: use ONLY HALF of the spice packet, but the FULL amount of herbs and meat called for in the instructions.
I wish my grill had been working outside, but I just fried the mixture up as patties.
Served with fresh tomatoes, yogurt, and a little fresh cilantro -- all on pita -- these kabob patties (really "shammi kabob") were better than our best local kabob place. (In Northern Virginia, I am speaking of Ravi Kabob). I am not kidding, these were better! More flavorful, juicy, fragrant, tender, and -- let me add -- a great bargain.
We've been pleased with other Shan products, too -- but find that 1/2 a packet is appropriate. Otherwise, things are way too hot and way too salty.
Try this, and tell me that I'm not right.
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