Seekh Kebab
These flavorful seekh kebabs are made with spiced ground meat, formed onto skewers, and then cooked until juicy and tender. They make a fantastic appetizer or a protein-rich addition to any meal. This recipe uses a traditional blend of aromatic spices for an authentic taste.
An original recipe by Forkin
- Total time
- 1 hr 10 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 370 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 500 gground lamb, lean
- 0.5 pcsonion, finely grated and squeezed dry
- 1 tbspginger garlic paste
- 2 pcsgreen chili, finely chopped
- 0.25 cupfresh cilantro, finely chopped
- 2 tbspfresh mint, finely chopped
- 1 tspcumin powder, roasted
- 1 tspcoriander powder, roasted
- 0.5 tspgaram masala
- 0.5 tspred chili powder
- 0.25 tspturmeric powder
- 1 tspsalt
- 0.5 tspblack pepper, freshly ground
- 1 tbsplemon juice
- 1 tbspoil
Equipment
skewers · grater · grill · tongs · large bowl · baking sheet
The method
Step by step
- 1
In a large bowl, combine the ground lamb, grated onion, ginger garlic paste, green chili, cilantro, and mint.
About 5 min
- 2
Add the cumin powder, coriander powder, garam masala, red chili powder, turmeric powder, salt, and black pepper to the lamb mixture.
About 1 min
- 3
Mix all ingredients thoroughly with your hands until well combined and the mixture becomes sticky. Ensure the spices are evenly distributed.
About 5 min
Cook’s note: Kneading well helps the kebabs bind together and prevents them from falling apart during cooking.
- 4
Cover the bowl and refrigerate the mixture for at least 30 minutes to allow the flavors to meld.
Cook’s note: You can marinate the mixture for up to 4 hours for deeper flavor.
- 5
Preheat your grill to medium-high heat, or preheat your oven to 200°C (400°F) and line a baking sheet with foil.
About 10 min
- 6
Divide the lamb mixture into 8-10 equal portions.
About 2 min
- 7
Moisten your hands with a little oil and carefully shape each portion around a skewer into an elongated cylindrical shape, ensuring it's evenly distributed.
About 10 min
Cook’s note: If using wooden skewers, soak them in water for 30 minutes before use to prevent burning.
- 8
Brush the formed kebabs lightly with oil.
About 1 min
- 9
Grill the kebabs for 10-15 minutes, turning occasionally, until they are golden brown and cooked through. If baking, place them on the prepared baking sheet and bake for 15-20 minutes, flipping halfway, until cooked.
About 15 min
Cook’s note: The internal temperature should reach 71°C (160°F) for lamb.
- 10
Remove the kebabs from the heat and carefully slide them off the skewers.
About 1 min
- 11
Sprinkle with lemon juice before serving.
Per serving
Nutrition
- Calories
- 369.7kcal
- Protein
- 22.1g
- Carbs
- 4.5g
- Fat
- 30.5g
- Fibre
- 1.3g
- Sugar
- 1.5g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover seekh kebabs in an airtight container in the refrigerator.
Reheat gently in a microwave or oven until warmed through.
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