Kebabs are a staple of Indian cuisine, coming in different shapes, sizes and tastes. This is one of the beloved kebab recipes for seekh kebab. Here, seasoned minced meat is pressed onto skewers and cooked over high heat until charred on the outside and juicy within. The word 'seekh' refers to the skewer itself, and the kebab is nothing without it, or rather, gets its shape from it. The direct heat is what gives seekh kebabs their signature smoky, toasty exterior.
This seekh kebab recipe uses minced lamb with around 20 per cent fat, which is the sweet spot for the kebabs to retain their shape on the skewer, without drying out. The spice mix is generous with chilli powder, chilli flakes, garam masala, cumin, turmeric, basaar spice mix, and fresh coriander. There’s also tomato, onion, and green chillies, the moisture of which is squeezed out before mixing, so the kebabs bind properly. With this mix, you get seekh kebabs that are juicy with generous flavour.
The recipe is flexible, as in you can grill them under a broiler, pan-fry in a cast iron skillet, air-fry, or bake – all options are covered below. Whichever method you choose, seekh kebabs reward a little patience: marinate the meat overnight if you can, cook one test kebab first to dial in your timing, and always finish with a brush of melted butter while still hot.
1 kgMinced lamb (For the kebab mix)
1Large tomato
1Large onion
12Green chillies (adjust to taste)
2 tspSalt (Seasonings)
2 tspChilli powder
2 tspChilli flakes
1 tspPaprika
1 tspBasaar spice mix
½ tspBlack pepper
½ tspTurmeric
½ tspGaram masala
½ tspCumin seeds
1 tbspMinced ginger
1 tbspMinced garlic
1 tbspOlive oil
1 tbspLemon juice
a handfulFresh coriander
for brushingMelted salted butter
To serve Garlic naan
To serveGrilled onions and bell peppers on skewers
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Indian
Intermediate
Appetizer
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