Seekh Kebab
Here is a simple, yet very tasty summer grilled dish from Punjab in the north of India. It uses minced meat--mine uses lamb, but one can do it with chicken, beef, or something more interesting like goat, venison or rabbit. (Though I would change the spice mixture slightly for each of the different meats.)
If you have a spice grinder or really good food processor, this is simplicity itself to make. The only trick is getting the sausage-shaped kebabs to stay on the skewers. The trick to that is to use flatter shaped metal skewers and preheat them in the grill or under the broiler. Then, the meat sticks and doesn't fall off into your grill as you cook and turn the skewers.
Recipe, story and photos here.
If you have a spice grinder or really good food processor, this is simplicity itself to make. The only trick is getting the sausage-shaped kebabs to stay on the skewers. The trick to that is to use flatter shaped metal skewers and preheat them in the grill or under the broiler. Then, the meat sticks and doesn't fall off into your grill as you cook and turn the skewers.
Recipe, story and photos here.