Ground beef often tastes richer, especially if you buy a variety closer to 30% fat. Ground beef also imparts flavor better, because it breaks down into much smaller pieces once cooked.

This recipe comes from the Indian cooking class on the Queen Mary 2, taught by chef Sidwell Yarrow. For the kebabs, mince the lamb to a fine grind. Add the rest of the ingredients to mix well ...

Divide the mince into two equal parts. Take one half and divide into six equally-sized balls. Wet your hands and using your fingers, slowly spread the mince on the skewers to make kebabs 8-10cm ...

These spicy lamb kebabs are perfect for the barbecue. Serve with hot pitta bread and tomato and chilli chutney. As with other types of mince, you generally get what you pay for. Cheap lamb mince ...

4 seekh kebabs, (to make the kebabs from scratch please see the note below); 2 hot dog buns; 3 tbsp green dhania or coriander chutney; 1 tbsp mint mayonnaise; ½ cup fresh cream; 1 tbsp mayonnaise ...

Chicken Kebabs. Serves: 2-3. Ingredients. For the kebabs. 500 gm chicken kheema or mince, washed and drained; Kebab masala (please see the recipe below) 2 onions, chopped; 2 green apples, peeled ...

The origins of the seekh kebab, like many foods, are a bit murky. The arrival of kebabs into the South Asian canon of cuisine is widely attributed to the Mughal emperors who invaded India starting ...

Mutton Seekh Kebab. Enjoy your delicious homemade Seekh Kebabs with the rich and smoky flavor imparted by the charcoal grill! SUBSCRIBE. Americas.