Seekh Kebab

Name: Seekh Kebab
Cook time: 70 min
Total time: 70 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 500g Lamb Mince, mutton, about 20% fat; 1/2 medium Onion, very finely chopped and squeezed to remove excess moisture; 1 tbsp Ginger Garlic Paste; 2 Green Chilies, finely chopped; 3 tbsp Coriander Leaves, fresh, finely chopped; 1 tsp Ground Cumin; 1 tsp Ground Coriander; 1 tsp Garam Masala; 1 tsp Kashmiri Red Chili Powder; 1 tsp Salt; 1 tbsp Lemon Juice; 2 tbsp Besan (Gram Flour), lightly toasted; 1 tbsp Ghee, melted; or neutral oil; mixed into the mince; 2 tbsp Ghee, or oil; for basting; 8 skewers of Skewers, metal (or soaked wooden); 1 Red Onion, thinly sliced; 1 Lemon, cut into wedges; 1/2 tsp Chaat Masala, for sprinkling; optional; 1 cup Mint Leaves, fresh; 1 cup Coriander Leaves, fresh; 1 Green Chili; 1 clove of Garlic; 1/2 thumb (1-inch piece) of Ginger, piece; 2 tbsp Lemon Juice; 1/4 tsp Roasted Cumin Powder; 1/4 cups Plain Yogurt; Some Salt, to taste

These aromatic Seekh Kebabs are juicy, spice-laden lamb skewers charred to perfection and fragrant with fresh herbs and warm spices. Crispy edges give way to a tender, flavorful interior—served with a cooling cumin-mint yogurt and tangy onion-lemon salad for a classic, irresistible street-food experience.

These aromatic Seekh Kebabs are juicy, spice-laden lamb skewers charred to perfection and fragrant with fresh herbs and warm spice... Show more

Traditional Indian Recipe

Health Grade

C+ · Balanced

Rating

4.1

Time

1 hr10 min

Price

1,44 €

Calories

507 kcal

low calorie

meal prep

gluten free

low carb

Method

Toast the besan

Set a small pan over medium heat and dry-toast the Besan for 2 to 3 minutes, stirring constantly, until it smells nutty and turns a shade deeper. Tip it onto a plate so it can cool while you prep everything else.

Wash the herbs

Rinse the Mint Leaves, Coriander Leaves, and Green Chili well, then pat them dry as much as you can. Dry herbs blend into a brighter chutney and won’t water down the flavor.

Blend the chutney

Add the mint, coriander, roughly chopped green chili, peeled Garlic, peeled Ginger, Lemon Juice, Roasted Cumin Powder, and Plain Yogurt to a jug blender, then season with Salt to taste. Blend until smooth and spoonable, scraping down the sides once or twice so everything is evenly pureed.

Prep the onion

Finely chop the Onion until it is almost paste-like, then squeeze out as much moisture as you can with your hands. Finely chop the Green Chilies and the coriander you washed earlier so they distribute evenly through the kebab mix.

Mix the kebab base

In a large bowl, combine the Lamb Mince, Ginger Garlic Paste, chopped onion, chopped green chilies, chopped coriander, Ground Cumin, Ground Coriander, Garam Masala, Kashmiri Red Chili Powder, the salt, the lemon juice, the cooled toasted besan, and the melted Ghee. Mix everything with your hand for 3 to 4 minutes until the mince turns sticky, cohesive, and slightly glossy.

Chill and soak

Cover the bowl and chill the mixture for 30 minutes so the spices settle in and the kebab mix firms up. If you’re using wooden Skewers, soak them in water during this time; metal skewers can wait on the side. While the mixture chills, set the oven to broil and line a tray with foil so it is ready when you are.

Shape and broil

Lightly wet or oil your hands, then divide the kebab mixture into even portions and press each portion firmly around a skewer in a long, smooth cylinder. Lay the skewers on the foil-lined tray and broil for 5 minutes; turn them, brush with some of the remaining ghee, then broil for 4 to 5 minutes more until the outside is browned in spots and the center is cooked through.

Serve

Slide the kebabs off the skewers onto a platter, then top them with the thinly sliced Red Onion, the Lemon wedges, and a light sprinkle of Chaat Masala if you like a little extra tang. Serve hot with the mint-coriander chutney on the side.