Ingredients:

For Seekh Kababs:

• Ground Beef (4 lbs; You can substitute with any ground meat, best option is ground Lamb)
• Garlic (3-4; grated)
• Ginger (1/2 inch; grated)
• Cilantro (a bunch; finely chopped)
• Mint Leaves (a handful, finely chopped)
• Coriander Powder (2 tablespoons)
• Cumin Powder (1 tablespoon)
• Turmeric Powder (1 teaspoon)
• Chili Powder (1 tablespoon)
• Salt (to taste)
• Black Pepper (to taste)

For Tahini Sauce:

• Tahini Paste (3-4 tablespoons)
• Garlic (2-3; grated)
• Lemon Juice (1 lemon)
• Lukewarm (needed as per consistency)
• Salt (to taste)

Directions:

In a large bowl, add the ground meat and add all ingredients except the cilantro. Using your hands all ingredients thoroughly and make sure the meat is well seasoned.

Add the cilantro and give a quick mix again and put it in the fridge for at least 30 minutes.

Take handful of meat and pierce the skewer through the meat. Using your hands mold the meat into a sausage around the skewer. Make sure the meat is evenly shaped. Repeat the process to make as many skewers of kabab you need.

Cover the meat skewers with a plastic wrap and refrigerate them for at least an hour.

Preheat the grill to 350^oF-400^oF.

Arrange the skewers on the grill and cook it for 10 -12 minutes or until well done, turning occasionally to brown evenly.

For Tahini sauce, add the tahini paste into a bowl along with grated garlic, salt and lemon juice and mix it. Add lukewarm water (1 teaspoon at a time) and mix it. Continue adding and mixing till you have a slightly runny consistency but make sure it’s not too watery.