The Orginal Karim’s Seekh Kebab-India
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Source: Steven Raichlen
| ½ cup | dried yellow split peas |
| ¼ teaspoon | ground turmeric |
| 1 pound | ground lamb |
| 1 clove | garlic |
| 2 | scallions, both white ad green parts, trimmed and minced |
| 2 tablespoons | fresh cilantro, chopped |
| 2 teaspoons | fresh ginger, grated |
| 1 teaspoon | salt |
| ½ teaspoon | cumin seeds, toasted |
| ½ teaspoon | ground black pepper |
| ¼ teaspoon | cayenne papper |
| 1 small | red onion, very thinly sliced, for serving |
| lemon wedges, for serving |
Combine the split peas and turmeric in a medium-size saucepan with water to cover bring to a boil over high heat, then reduce the heat to medium and simmer the peas, uncovered, until just tender but not mushy, 12 to 15 minutes; you should be able to crush a properly cooked pea between your thumb and forefinger. Drain the peas in a colander and let cool.Grind the coold peas to a coarse meal in a food processor. Stir the peas into the lamb in a large bowl along with the garlic, scallions, cilantro, ginger, 1 teaspoon salt, the cumin seeds, ½ teaspoon pepper, and ¼ teaspoon cayenne, then knead and squeeze the mixture with your hands until thoroughly bleded, 3 to 4 minutes. Cover and refrigerate the meat mixture for 1 hour
Preheat the grill to high.
Line a baking sheet with plastic wrap. Divide the meat into 4 equal portions. Lightly wet your hands with cold water, then starting about 1 inch from the tip of a skewer, mold one portion of the mixture around the skewer to form a sausage about 10 inches long and 1 inch in diameter. Place each kebab as it is made on the prepared baking sheet.
When ready to cook, if not using the grateless method, generously oil the grate. Arrange the kebabs on the grill as described on the hot grate. Grill, turning with tongs until nicely browned and cooked through, 6 to 8 minutes in all.
Slide each sausage off its skewer onto a serving plate (if serving with naan, use it to protect your hand as you remove the sausages). Serve accompanied by slice onion and lemon wedges.
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