Seekh Kebab (کباب سیخی) — Afghan Grilled Minced Meat Skewers with Cumin

• 600 gground lamb (20% fat) (can use a lamb-beef mix)
• 180 gyellow onion, grated (squeeze to remove excess juice)
• 12 ggarlic, finely grated
• 20 gfresh cilantro, finely chopped
• 6 gground cumin (about 2 tsp)
• 4 gground coriander (about 1 1/2 tsp)
• 4 gsweet paprika (about 1 1/2 tsp)
• 1.5 gblack pepper, ground (about 1/2 tsp)
• 10 gkosher salt (about 1 3/4 tsp)
• 2 gbaking soda (about 1/2 tsp, helps tenderness and binding)
• 25 gplain breadcrumbs (about 1/4 cup, for structure)
• 15 mlneutral oil (for greasing hands and skewers)
• 4 wedgelemon wedges

Instructions

1. 1

   Grate the onion on the large holes of a box grater, then squeeze it firmly in a clean towel until it is damp but not dripping. This prevents the kebab mixture from becoming watery and sliding off the skewers.

2. 2

   In a large bowl, combine ground lamb, squeezed grated onion, garlic, cilantro, cumin, coriander, paprika, black pepper, salt, baking soda, and breadcrumbs. Mix vigorously with your hand for 3–4 minutes until the mixture becomes tacky and starts to cling to the bowl; this protein development is what helps the kebabs stay on the skewer.

3. 3

   Cover the bowl and refrigerate the mixture for 30 minutes so the fat firms up and the seasoning distributes evenly. While it chills, soak wooden skewers in water for 30 minutes if you are not using metal skewers.

4. 4

   Preheat a charcoal grill or gas grill to high heat, aiming for about 260–290°C at the grate, and clean the grates well. Lightly oil the grates and also rub a thin film of oil on your hands and skewers to prevent sticking.

5. 5

   Divide the meat mixture into 8 equal portions (about 100 g each) and shape each into a log. Press each portion firmly along a skewer into a long, even cylinder about 2 cm thick, pinching in shallow ridges with your fingers for better grip and faster cooking.

6. 6

   Grill the kebabs over direct high heat for 10–12 minutes total, turning every 2–3 minutes so they brown evenly without tearing. Cook until the exterior is deeply browned and the center reaches 71°C, then rest the kebabs for 3 minutes so the juices redistribute.

7. 7

   Slide the kebabs off the skewers onto a platter and squeeze 1 lemon wedge over each serving. Serve immediately while hot, because minced-meat kebabs are at their best when the fat is still glossy and aromatic.