🍢 Seekh kebab
Seekh kebabs are long kebabs of spiced minced lamb pressed around skewers and cooked over charcoal or in a tandoor. The mince is mixed with grated onion, ginger, fresh cilantro and garam masala, giving juicy, fragrant kebabs with a lightly charred outside. They are served hot with sliced onion, lemon wedges and green chutney, as a starter or with flatbread.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 500 g minced lamb
- 1 onion, grated and squeezed dry
- 20 g cilantro, finely chopped
- 1 tbsp grated ginger
- 2 tsp garam masala
- 1 green chilli, finely chopped
- 1 tsp salt
- 1 tbsp oil for brushing
Method
- Mix the lamb with the onion, cilantro, ginger, garam masala, chilli and salt and knead for 3–4 minutes until sticky.
- Chill for 30 minutes so the mixture firms up.
- With wet hands, press portions around flat skewers into long kebabs.
- Grill over high heat or under a hot grill for 8–10 minutes, turning and brushing lightly with oil.
- Serve with onion rings, lemon and chutney.
How to make it lighter
- Use lean lamb mince, or mix half lamb and half lean chicken mince.
- Grilling lets fat drip away; brush with oil sparingly.
- Serve with a large cucumber-onion salad instead of extra flatbread.
History
Seekh kebabs belong to the Mughlai tradition of North India and Pakistan, where skewered minced meat is cooked in tandoors. Today they are a staple of street stalls and restaurants from Delhi and Lucknow to Lahore and beyond.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →