Savory Spiced Seekh Kebabs

1. Soak the Bread

Start by soaking the bread in water until it's damp, then squeeze out the excess water and set it aside.

2. Ensure Meat is Finely Ground

Ensure your ground meat is finely ground by putting it through the grinder twice. This will give your kebabs a smoother texture.

3. Combine Ingredients

In a large nonmetallic bowl, combine the ground meat, soaked bread, garlic, ginger, cilantro (or mint), ground cloves, cinnamon, cumin, nutmeg, coriander, pepper, salt, garam masala, and cayenne pepper or green chilies if you're using them. Mix everything thoroughly to evenly distribute the spices and herbs.

4. Grind Meat Mixture Again

Once mixed, put this meat mixture through the grinder again using a fine blade. Taste the mixture and adjust the salt if needed. This step ensures a uniform texture and well-seasoned base for your kebabs.

5. Chill the Meat Mixture

Cover the bowl and refrigerate the meat mixture for at least two hours. This chilling time allows the flavors to meld and makes the mixture easier to handle.

6. Prepare Grill and Onion

While the meat is chilling, light your charcoal grill or preheat your indoor broiler. Also, peel and slice the onion paper-thin, and refrigerate the slices in ice water to keep them crisp.

7. Mix in Egg

After the meat mixture has chilled, mix in one egg thoroughly. The egg acts as a binder, giving the mixture a sticky consistency that's perfect for shaping.

8. Shape Kebabs

Dampen your hands with water if needed, and wrap the meat mixture around skewers, forming sausage shapes about 6 inches long and 1 inch in diameter. This shape ensures even cooking and a perfect kebab texture.

9. Grill the Kebabs

Place the skewers on the grill about 5 inches away from the fire. Grill the kebabs for 15 to 20 minutes, basting frequently with a butter-water mixture and turning them over to cook evenly. The butter mixture helps keep the kebabs moist and adds a rich flavor.

10. Keep Warm

Once cooked, transfer the skewers to a warmed platter and cover them with aluminum foil to keep warm while you finish grilling the remaining kebabs.

11. Serve and Garnish

To serve, garnish with lemon wedges and onion rings, and squeeze some extra lemon juice over the top. These kebabs are delicious with naans, parathas, pooris, or a simple side of rice with spinach and yogurt. Enjoy your flavorful and aromatic seekh kebabs!