Seekh Kebab With Mint Chutney

Made these with equal parts ground beef and lamb. I suspended these over bricks on an open flame with metal skewers but the kebabs didn't hold onto the skewers well. I realize the recipe didn't call for that, but I tried it anyway to simulate a "kissing the flames" flavor. Ended up finishing them in the oven and then broiling at the end for crispy edges, which worked. I'll skip the skewers entirely next time. Delicious, especially with the mint sauce and a side of savory yogurt on the side.

Excellent if you're looking for something different to add to your repertoire. Very flavorful, unique and balanced. I took other reviewers' notes (thanks!) and traded the pomegranate seeds for mango, and used ground chicken. While the chutney was good, the meat was so full of flavor that I might use a store-bought sauce like sambal oelek instead. I didn't think cooking these on skewers was necessary, as noted. I will add more minced chili to the meat for heat. So nice to have a new dish to make!

I used ground chicken, feta cheese and paprika and the meat was delicious. I used a grill on the stove and it def took longer to cook. Ended up finishing them off in the oven. The chutney…different story. I don’t know if I added too much water or what but it was flavorless. Saw the suggestion add pomegranate molasses- that may help in the future. But I’d prob look for a different chutney recipe or buy from store next.

Is there anything that can be substituted for the cheese?

Very good receipe. Made with ground lamb and chicken. I used a pan the first time to heat the kabobs. I had only 2 lbs of lamb meat the first time. Followed the receipe exactly but used 1.75 tsp salt to account for the less meat. Made in air fryer another time. Made small patties and air fried for 12 minutes at 400F. Turning half way through.

Re the pomegrante seeds --> its a classic, but honestly, you might be better off with a few drops of pomegranate molasses.

Made pretty much as written w/a couple of exceptions (because I was not paying attention): I halved the entire recipe but for some reason didn't half either the amount of deggi chili powder, which I didn't have so used half regular and half smoked paprika, or the cilantro. Still turned out very good. Agree w/another reader in that chutney was too thick as written so added quite a bit of water to make it saucy. Will make again.

I used Wisconsin cheddar and regular paprika. They were delicious! I didn't want to grill, so I baked them in duck fat at 350° for 20 min. Perfection.

When a recipe calls for mint, is it spearmint or another variety of mint? Thanks!

Apparently this is a very. Imminent street food favorite in India. I made the same dish from another source with ground Turkey or chicken. Fantastic with the mint chutney. I’ll make this one to compare the spices

Excellent recipe but please don’t bother finding and including the pomegranate seeds in the chutney. Even after crushing them and putting in the Vitamix blender, they are inedible tiny rocks that have to be removed and really ruined an otherwise delicious recipe.

7 mins per side. 14 mins total

Pretty much made as written w/the exception of (changed out of necessity): * Cheese: Didn't have Amul or white cheddar so followed another reader's comment and used feta *Deggi Chile Powder: Didn't have so used a combination of hot and smoked paprika * Chutney: Was too thick as written so added a good bit of water to make it "saucy." But overall...very good and excellent flavor! Will definitely make again.

Liked this recipe! Used a sharp white cheddar because I couldn’t find the right cheese. Also replaced the deggi chili powder with a smoked paprika and paprika combo. Next time will do 1/2 tbsp smoked paprika and 1 tbsp plain paprika (less overall than called for).

This is an excellent recipe that lends itself to tweaks and substitutions. Use an instant read thermometer and remove the kebabs from the grill when they reach ~128F/53C in the middle. Let rest for five to ten minutes.