Lamb Seekh Kebab

Step 1

Place the ground lamb into a medium mixing bowl.

Step 2

Add the minced onion, ginger, garlic, garam masala, salt, and pepper to the bowl.

Step 3

Using your hands, mix the lamb and spices together until just combined and the mixture holds together when squeezed, about 1 minute.

Step 4

Divide the mixture into 4 equal portions and shape each portion into a long log about 5 inches long and 1.5 inches thick.

Step 5

Wrap and mold each log tightly around the top 4 inches of a metal skewer, leaving the handle clear, so it looks like a thick, uniform cylinder.

Step 6

Heat an outdoor grill or cast iron skillet over medium-high heat until oil shimmers and slides quickly across the surface, about 2 minutes.

Step 7

Place the skewers directly on the grill grates or skillet, leaving at least 1 inch of space between each one so heat circulates.

Step 8

Cook without moving for 3 minutes until the bottom develops a dark brown char with a slightly blackened crust.

Step 9

Rotate each skewer one quarter turn (90 degrees) and cook for another 3 minutes until a new browned side forms.

Step 10

Rotate one more quarter turn and cook until the internal temperature reaches 160°F on an instant-read thermometer inserted into the center, about 2 to 3 minutes more.

Step 11

Remove the skewers from heat and let rest for 2 minutes so the juices set inside before serving.