Seekh Kabab

Ingredients

• 500 gground lamb
• 15 g (⅓ cup)fresh coriander
• 15 g (⅓ cup)mint
• 1tomato
• ½onion
• 30 ml (2 tbsp)crushed chilli
• 2.5 cm (1 inch)ginger
• 5–6garlic cloves
• 1green chilli
• 30 ml (2 tbsp)coriander seeds
• 15 ml (1 tbsp)cumin seeds
• 30 ml (2 tbsp)dried fenugreek leaves
• 2.5 ml (½ tsp)turmeric powder
• to tastesalt
• 15 ml (1 tbsp)clarified butter
• 1coal

Instructions

1. 1

   Grind the mixture

   Grind all the ingredients together except the coal. Leave the mixture for half an hour.

2. 2

   Smoke the mince

   Burn the charcoal and smoke the minced meat for half an hour.

3. 3

   Shape the kebabs

   Shape the mixture into seekh kebabs on skewers.

4. 4

   Grill until cooked

   Brush the grill with oil and heat it over medium heat. Grill the kebabs, turning as needed, for 12 to 15 minutes, until browned all over and cooked through.

5. 5

   Serve the kebabs

   Serve with mint chutney and very thinly sliced red onion, if desired.

6. 6

   Add the garnish

   Sprinkle the kebabs and onions with deggi chilli powder and serve immediately.

What are seekh kababs?

Seekh kababs are spiced minced meat shaped around skewers and cooked over a grill. They are associated with South Asian cooking, where minced meat is often seasoned with herbs and aromatic spices.

This version combines lamb with coriander, mint, chilli and whole spices, then gives the mince a smoky step before grilling. Shaping the mixture firmly around the skewers helps it hold together as it cooks.

Nutrition and macros by portion

The nutrition label shows one serving as written: 375 calories, 23g protein, 8g carbs, 28g fat.

Lamb supplies most of the protein and fat, while the tomato, onion and herbs contribute a smaller amount of carbohydrate. The clarified butter adds further fat, and the exact salt content depends on how much salt you use. Balance a serving with salad or vegetables and flatbread or rice, according to your appetite.

The flavour base

Fresh herbs: coriander and mint bring a lively, fragrant note to the rich lamb. Tomato, onion, ginger, garlic and green chilli round out the mixture.

Whole spices: coriander and cumin seeds add warmth, while fenugreek leaves and turmeric give the kababs their distinctive savoury character. Distribute the ingredients evenly when grinding so each kebab is well seasoned.

Resting and smoking

Resting: the recipe calls for leaving the ground mixture for half an hour before smoking it. Keep raw lamb chilled during this wait rather than leaving it at room temperature.

Smoke: the coal step is intended to add a smoky flavour before shaping. Handle hot coal with appropriate care, and keep the meat cold except for the time needed to prepare and cook it.

Shaping around skewers

Firm grip: press the mince around each skewer so it forms an even layer that stays attached. Make the kebabs similar in thickness to help them cook at the same rate.

If the mixture feels difficult to handle, work with cold hands and shape it promptly. Avoid making the kebabs so thick that the outside browns long before the centre cooks.

Grilling and doneness

Medium heat: brush the grill with oil, then cook the kebabs over medium heat for 12 to 15 minutes. Turn them as needed so they brown all over.

Doneness: the recipe calls for the kebabs to be cooked through, not just browned on the surface. Check the centre of a kebab before serving, especially if the skewers are thick.

Serving ideas

Fresh accompaniments: mint chutney and very thinly sliced red onion are suggested in the recipe. A sprinkle of deggi chilli powder adds colour and extra warmth just before serving.

For a more complete plate, serve with flatbread or rice and a crisp salad. Add the kebabs straight from the grill for the best contrast between their browned exterior and tender centre.

Recipe notes & tips

• Chill the minced mixture during its half-hour rest.
• Shape each kebab to an even thickness so it cooks consistently.
• Press the mince firmly around the skewers to help it stay in place.
• Turn the kebabs as they brown rather than leaving one side against the grill.
• Check that the centre is cooked through before serving.
• Serve the kebabs as soon as they come off the grill.

Variations

• Adjust the heat: use less crushed chilli for a milder batch.
• More mint: increase the fresh mint for a brighter herbal flavour.
• Lamb blend: combine lamb with another minced meat if you prefer a less rich result.
• Skewer-free option: shape the mixture into small patties and grill them, turning carefully.
• Serve with flatbread: tuck the kebabs into flatbread with chutney and sliced onion.

Common mistakes to avoid

• Loose shaping: press the mixture firmly around each skewer so it is less likely to fall off.
• Uneven thickness: shape the kebabs consistently to help them cook at the same pace.
• Too much heat: use medium heat so the outside does not brown before the centre cooks.
• Skipping turns: rotate the kebabs as needed to brown them all over.
• Leaving mince warm: keep it chilled during the resting period and handle it promptly.

How to store

Refrigerate cooked kebabs in a covered container and use within 3 days. Reheat until piping hot throughout, in a covered pan or in the oven; avoid repeated reheating.

Frequently asked questions