Lamb Seekh Kebabs

Ingredients

• 500 glamb mince
• 1 tspcoriander seeds
• 1 tspcumin seeds
• 1 mediumonion
• 2green chillies
• 1 tbspmint leaves
• A handfulfresh coriander
• 6 tspShan Seekh Kabab Spice powder
• 1 1/2 tspsalt
• 4garlic cloves
• 1 inch pieceginger
• 1/2 tspred chilli flakes
• 1 tspgaram masala
• 1 tspblack powder
• A few tbspoil, for frying

Instructions

1. 1

   Toast and blend

   Toast the coriander and cumin seeds in a pan for about 10 minutes, until fragrant. Blitz them to a fine powder, then add the onion, chillies, mint, coriander, garlic and ginger and blend again.

2. 2

   Mix the spices

   Squeeze excess moisture from the blended mixture in small handfuls and transfer it to a large bowl. Add the seekh kabab spice powder, salt, chilli flakes, garam masala and black powder, then mix well.

3. 3

   Knead and chill

   Knead the lamb mince into the spice mixture for about 5 minutes, until it develops a stringy texture. Cover the bowl and refrigerate overnight if possible, or for at least a few hours.

4. 4

   Shape the kebabs

   When ready to fry, take the mince out of the fridge and shape small handfuls into long kebabs. Make them thinner and longer than you want to serve, as they will shrink during cooking.

5. 5

   Pan-fry the kebabs

   Heat a few tablespoons of oil in a wide pan. Once hot, add the kebabs, cover with a lid and turn them so they cook evenly on all sides, for about 15–20 minutes.

6. 6

   Serve straight away

   Serve the kebabs immediately with mint sauce, salad and naan.

What are seekh kebabs?

Seekh kebabs are seasoned minced meat shaped into long kebabs, a style associated with South Asian cooking. This version uses lamb, toasted whole spices, herbs and a ready-made seekh kabab spice blend.

The mince is cooked in a pan rather than on skewers, so it is practical to make at home. Squeezing moisture from the blended aromatics and chilling the mixture help it hold together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 430 calories, 24g protein, 13g carbs, 31g fat.

Lamb supplies most of the protein and fat, while the onion and herbs contribute a smaller amount of carbohydrate; the frying oil adds fat. Pair a portion with plenty of salad and naan to make a balanced plate.

Build the flavour base

Whole spices: toasting the coriander and cumin seeds before grinding brings their aroma into the mixture. Keep them moving in the pan and stop when they smell fragrant.

Fresh aromatics: onion, chillies, mint, coriander, garlic and ginger are blitzed together. Squeeze out excess moisture before adding them to the lamb so the mixture is easier to shape.

Knead for a cohesive texture

Kneading: work the mince into the seasoned mixture for about 5 minutes, until it feels stringy rather than crumbly. This gives the shaped kebabs a better chance of staying together in the pan.

Chilling: cover the bowl and refrigerate the mixture overnight if you can, or for at least a few hours. Keep it chilled until you are ready to shape and cook.

Shape and cook evenly

Shaping: form small handfuls into long, relatively thin kebabs. They shrink as they cook, so shape them longer and thinner than the finished size you want.

Pan cooking: use a wide pan so the kebabs have room, and cover it with a lid as they cook. Turn them so each side cooks evenly; allow about 15–20 minutes.

What to serve with them

Fresh sides: serve the kebabs with mint sauce and salad for a cool, crisp contrast to the seasoned lamb. Naan makes the meal more substantial and is useful for scooping up any juices.

Serving: bring them to the table as soon as they are cooked. If cooking in batches, keep the first batch warm while you finish the rest.

Recipe notes & tips

• Squeeze the blended aromatics firmly to remove excess moisture.
• Knead the lamb mixture for the full 5 minutes to help it become cohesive.
• Chill the mixture overnight when possible, or for at least a few hours.
• Shape the kebabs thinner and longer than the size you want to serve.
• Turn the kebabs during cooking so they brown and cook on all sides.
• Serve with mint sauce, salad and naan while hot.

Variations

• Adjust the heat: use fewer green chillies or chilli flakes for a milder batch.
• Add more mint: increase the mint leaves for a fresher herbal flavour.
• Serve as wraps: tuck the cooked kebabs into naan with salad and mint sauce.
• Use skewers: shape the mixture around skewers if you prefer a more traditional form.
• Cook in batches: fry smaller batches if your pan is not wide enough to give the kebabs room.

Common mistakes to avoid

• Leaving the mixture wet: squeeze excess moisture from the blended aromatics before mixing them with the lamb.
• Skipping the kneading: work the mince for about 5 minutes until it develops a stringy texture.
• Rushing the chill: refrigerate for at least a few hours so the mixture is easier to shape.
• Making them too thick: shape thinner kebabs because they shrink as they cook.
• Crowding the pan: cook in batches if needed so you can turn the kebabs evenly.
• Forgetting to turn them: rotate the kebabs during the 15–20 minutes of cooking for even results.

How to store

Refrigerate cooked kebabs in a covered container and eat within 3 days. Reheat until piping hot in a covered pan over a low heat, or in the microwave.

Frequently asked questions