A lot has happened since we last got together. Within the past year I traded in this view

for this one

And that’s why I haven’t posted in a while.

Here’s my previous Seekh Kabob post. I know, why do it again? Well here’s how it happened: One evening while wandering the aisles of the grocery store I came across a sale on organic ground bison. Being the rational bargain shopper that I am, I grabbed a pound, stuck it in my freezer, and promptly forgot about it. Fast forward a week and I was missing home. What follows is my attempt to make these the way Mom does.

Confession time: For this recipe I did not use the grill *Gasp!* And despite the name (seekh=skewer) no skewers were used in the making of these kabobs. And if you don’t like it, tough, because this is how Mom makes it.

What you’ll need:

• 1 lb ground Bison (beef or lamb can be used instead)
• 1 medium Onion
• a handful of Mint leaves
• a handful of Cilantro (leaves and stems)
• 2 Serrano chilies (to taste)
• 1 tsp Garlic paste
• 1 tsp Ginger paste
• 1 tsp freshly ground Coriander
• 3/4 tsp ground Cumin
• 1 tsp Chili powder (optional; to taste)
• 1 tsp Salt
• 2 tbsp Butter

Mom’s method:

This is best done with a mini chopper/processor. Pulse the Onion, Mint, Cilantro, and chilies. In a mixing bowl, take this, and all of the rest of the ingredients (minus the butter) and mix into the meat. Use your hands, they really are the best tools to incorporate everything. Cover and refrigerate for at least 2 hours or up to one day.

Preheat the oven to 450 degrees.

Now how does one make seekh kabobs without a skewer? Well you’ll need something long and flat-ish, but a skewer is either tiny & round (not ideal) or skinny & flat (won’t work for this). We need to make the air pocket big enough to allow steam to pass through. The answer: Butter knife. If the blade is uniformly wide use that part otherwise the handle. Sprinkle some water over the end of the knife you’re using and with a wet hand, shape the marinated meat around the knife. About 3-5 inches long works. Then slide the knife out and place the kabob on a greased baking sheet. Keeping the knife and your hand wet, continue with the rest of the meat. I made 10.

Before placing in the oven brush with melted butter. Bake for 20-25 minutes. At the 15 minute mark carefully turn them over, brush with melted butter, and continue to cook.

Allow to cool before serving. Enjoy!