Find More Recipes

Seekh Kebabs

Ready in 25 mins

Recipe by Graham 

Seekh Kebabs are a Mughalai dish that are served as great starter to your barbeques and also work well with all India breads as stuffing to make it into juicy rolls. You can also grill them in an oven.

Traditionally, these delicious, juicy kebabs can be made with any minced meat you like, but I like lamb best. They are a terrific appetizer but also make a nice side dish to the main meal. Serve them with green Mint-Coriander Chutney. or Onion, Tomato And Cucumber Raita

Preparation Time

15 Minutes

Cooking Time

10 Minutes

Ingredients for Seekh Kebabs

If you are not familiar with any ingredients, please check our International Cooking Terms page.
If you want to know more about Indian ingredients, check our Indian Spices and our Indian Pulses, Rice and Seeds pages.

Currently displaying quantities in US Imperial Measurements

To make 15:

1 lb lean minced (ground) lamb
½ teaspoon garam masala
3 teaspoons ginger-garlic paste
2 tablespoons chopped coriander leaves
1 small tomato
1 small onion
  salt

How to Cook Seekh Kebabs

  1. Place the minced lamb, garam masala, ginger garlic paste and chopped coriander in a large bowl. Finely chop the tomato and the onion and add them to the minced meat. Now mix them all up together, season with salt to taste, then make long, sausage-like, rolls out of this mixture. Cook in a preheated moderate oven (Mk 3 - 325ºF - 170ºC) for 12 to 15 minutes, or grill over a barbeque for 6-8 minutes, turning frequently.
GRAHAM'S HOT TIP:
Serve with slices of lemon to give a better taste. Or, better still, serve with Onion, Tomato And Cucumber Raita for a real treat