This restaurant style lamb seekh kebab recipe is so good!
I like the simplicity of this lamb seekh kebab recipe.
Having tried hundreds of recipes for lamb seekh kebabs over the years, this one is my go-to recipe. Most seem to have twenty or more ingredients and take quite a while to assemble.
There's nothing wrong with that if you have the time. But this lamb seekh kebab recipe relies on the quality of the ingredients not the quantity.
That and the special preparation.
About this recipe.
I met Hasan Chaudhry, owner of Hasan’s in Leeds at the World Curry Festival in Bradford last year.
Hasan had a food stall at the show and handed me one of his grilled lamb seekh kebabs wrapped in a freshly baked naan and topped with salad and a homemade raita. It was one of the best I’d ever tried.
He invited me to his restaurant and the photographs you see are from my visit that day. There was no way I could go without learning his lamb seekh kebab recipe!
I have to say I was very surprised at how simple it was.
Hasan explained how he likes to keep the recipe simple so that the flavours of the chutneys and raitas and other sides that the kebabs are served with don’t have to compete with each other.
So true!
Getting this recipe right.
Try this recipe and serve the lamb seekh kebabs with a few fresh raitas or chutneys and you’ll most certainly be glad you read this post.
Before you start, however I’d like to draw your attention to the picture below of the raw lamb mince.
Can you see where the meat has been smashed against the bottom of the bowl? This is what Hasan calls “lace” and it is very important to do this to achieve the right texture.
While preparing the meat, Hasan worked the mince as if he were kneading dough.
As he did, he smashed the meat against the bottom of the bowl. This was done for about five minutes.
I now teach Hasan's 'lacing' technique at my curry classes when we make lamb seekh kebabs in the tandoor oven. Hopefully you will be able to give it a good go just from reading this recipe.
Update: Unfortunately, Hasans had to close after the flooding in Leeds a couple of years ago. This lamb seekh kebab recipe lives on through this blog. I hope you have a chance to try it.
Getting the kebabs on the skewer
This is one of the things that people in my classes want to learn most!
There is a real skill to it but it's easily learned. If you don't skewer the minced meat correctly and place your kebabs over the barbecue, there is a good chance the meat will end up in the coals.
Of course you could always cook the meat on a grill (cooking grate) instead and they will be just as good.
If this is new to you, you will want to start with a ball of meat that is no larger than a pool ball.
Slide the meat ball onto the skewer and then start squeezing. This is the most complicated stage and your meat might not want to stay on.
You need to persevere and continue squeezing the meat down the skewer until you have a long sausage shape that is secure on the skewer when lightly shook before placing it over your barbecue or in a tandoor.
Troubleshooting
If your meat is still falling into the fire, check the following...
- Is your kebab cylindrical and even all up and down the skewer? If not, ensure that it is. Squeeze tightly. You should be able to see your finger indentations.
- Is any of the meat hanging off? If it is, it will most definitely fall off and perhaps even take the rest of your kebab with it. Ensure that the meat is tightly squeezed onto the skewer with no loose bits. If loose, squeeze some more.
Looking for a good side to have with your homemade lamb seekh kebabs? Try these.
Homemade stovetop Naans
Coriander, Mint and Chilli Chutney
Mint coriander and Mango Chutney
Red Onion Chutney
Curry House Style Red Onion Chutney
Lamb Seekh Kebabs
Ingredients
- 1 kilo lean minced lamb
- 1 egg
- 2 tablespoons green chilli paste
- 1 onion finely chopped
- 1 tablespoon freshly roasted and ground coriander powder
- 1 tablespoon garam masala
- 1 large bunch finely chopped fresh coriander
- 1 teaspoon salt
Instructions
- Place the lamb mince in a large bowl
- Mix in the other ingredients and begin working the minced lamb with your hands.
- When all the ingredients are nicely mixed, begin pressing down on the meat as you knead it. You’ve got to achieve that “lace” texture as mentioned above.
- Once it all ready, about five minutes of kneading, form the meat into kebab shapes. If you have large skewers as pictured, be sure to squeeze the meat onto the skewers.
- Place the sheek kebabs over hot coals and grill, turning regularly until the meat is cooked through.
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Calogero Mira says
Happy BBQ time to everybody with this recipe of the lamb seekh kebabs,
Bill says
Sounds great. I'll be making some to cook on the bbq as soon as possible! Maybe add chopped mint leaves to it too.
Mary says
I have made these kebabs many many times and my husband and I love them. Thanks for publishing the recipe.
Dan Toombs says
Thank you very much Mary. I'm really glad you like the recipe.
Cheers
Dan
Claire Robson says
Hi..what could you use instead of green chilli paste as I'm struggling to find it?
Thanks
Claire
Dan Toombs says
Hi Claire
Just use fresh green chillies. You can either finely chop them or smash them into a paste with a little water.
Thanks
Dan
Angela D says
In the absence of chilli paste I finely chop green chillies and add the salt from the recipe. Using a pestle & mortar I grind it down.
Dan Toombs says
Exactly!
Dan
David says
I made these kebabs with half the quantity of lamb but forgot to half all the other ingredients but it tasted lovely.The mixture was a bit wet could i use breadcrumbs to firm it up?Also can i do it with turkey mince@
Dan Toombs says
Hi David
Some people use bread crumbs. It won't hurt but the end result will be different. You could also just squeeze the juices out of the meat before cooking. Turkey mince will work very well.
Dan
Demps69 says
I use 1/2 lamb and 1/2 turkey mince. Blend the mixture to a sausage meat consistency. Refrigerate then make the kebabs, refrigerate again the grill until done if you want them red like the restaurants use beetroot powder...
Ellen Garvey says
Dan, thank you so much for uncovering the secret of the "lace". I've been trying to figure out how to get that dense texture that is served at a local Turkish restaurant for awhile. I asked but the staff would not reveal this and a web search yielded no such technique. I just made it again after reading your recipe and I could tell right away that it was different. After I grilled it, the kebabs were exactly the way I wanted them. Again, a million thanks.
Dan Toombs says
Hi Ellen
Great to hear. It is a good trick. Thanks for trying the recipe and I'm glad it worked for you.
Dan
Namita says
Hi ,
could i make these, skewer and freeze them for grilling them after 2 days for a party?
Or is it better to just refrigerate?
Dan Toombs says
Hi Namita
As long as your meat will still be in date after two days, just leave the meat in the marinade. Then skewer them up. You could of course skewer them early if it will make things easier.
Thanks
Dan
mahesh nair says
I tried and it tasted fantastic... I would rate it the best .. Thanks Dan
Dan Toombs says
Thank you very much Mahesh. It makes all the cooking and writing worthwhile.
Cheers
Dan
Komal says
Hi,
A friend of mine had told me about this trick but i never used it and forgot the reason why the beating of the mince against the bowl was done for.. Thanks for uncovering the mystery.. Will be trying the recipe tomorrow:)
Dan Toombs says
Hi Komal
Thank you for stopping by. Working the mince like that really gets that perfect texture. Hope you enjoy the recipe.
Thanks
Dan
Kevin says
Spot on ! The technique of the kneading makes them how I have been trying to get them for years ! Thank you
Dan Toombs says
Thank you Kevin. I love that trick too. 🙂
Dan
Ann says
Thank you the kebabs were delicious I've made them with beef and pork mince too equally as good definitely a recipe to keep
Dan Toombs says
Great to hear Ann. Thank you.
Dan
Jim says
I'm curious about the type of onion to use. I've read articles indicating yellow is ideal for lamb but have also seen white listed. Any preference?
Dan Toombs says
Hi Jim
I usually use the large white Spanish onions. These are the same used at most curry houses. 🙂
Thanks
Dan
Shabo says
Could I leave out the egg due to an egg allergy or replace it with something else
Dan Toombs says
Hi Shabo
You sure can. I often leave it out. Just be sure to really mince your meat well.
Dan
Neil says
Hi Dan
Any tips on how to cook this recipe indoors in the kitchen in either the oven or under the grill on these cold winter days?!
Many thanks
Neil
Dan Toombs says
Hi Neil
The recipe works well fried or under the grill. I prefer the grill, cooked on a rack. Good luck.
Dan
S says
Great recipe. After years now I can make proper kebabs. Thanks Dan, especially for the "lace" tip. That is the secret.
Dan Toombs says
You're very welcome! Glad you liked the recipe.
Dan
Kanisha says
Hi need to try the recipe Tom..would like to know if I need to make in oven can u pls suggest the preheat cooking time for it and the temperature too
Bhairav says
the "lace" technique seems interesting... will try for sure! Often i find that the meat some times tries to fall of the skewers... Does "lacing" the meat help? i have stainless steel skewers... as of now, i have to place the steel skewers in the fridge (best in the ice section) and then stick the meat to it...
Dan Toombs says
Hi Bhairav
Try really squeezing the meat onto the skewers. Also, depending on the skewers you're using, it often helps to cook one side through before flipping the skewers. The meat expands while cooking and stays on the skewer better.
Dan
Jas says
A little trick I learnt from my local kebab shop was to use a small amount if water to damp your hand with, this stops the meat coming away with your hand each time you squeeze it onto the skewer. If you find the meat is coming away, you need a bit more water.
Dan Toombs says
Thanks very much, good advice!
Dan
aish says
Hi I have mutton and chicken mince, I tried making it in the oven and they are really dry?
Dan Toombs says
Hi Aish
It may be down to the fat content in your mince. Really lean mince does get a lot drier.
Dan
Sam says
Thank you for the recipe, one I have been searching for, for a while. I have heard some say that it is best not to wash the meat as the water makes the mince crumble. Can I wash the meat? Wouldn't want to make them without washing the mince first.
Many thanks.
Dan Toombs says
Hi Sam
To be honest, I've never heard of anyone washing the mince. I've never done it. 🙂
Dan
Mary says
Hi Curry Guy!
Making this recipe today. I'm in California and using American lamb.
Do you know the fat percentage in your lamb.? Mine is 85 % lean and 15% fat.
I'm worried the egg will make the mixture so loose it won't stick to the skewers!
Oh well, going to give it a shot!
Curry gal from CA
Dan Toombs says
Hi Mary
The egg actually help the meat cling to the skewers but it isn't necessary. I'm from California originally and make it all the time when I'm back home. Just be sure to really squeeze the meat onto the skewers. Another tip is to cook one side almost through before turning the skewer. The meat expands as it cooks and this also helps keep the meat on the skewer.
Thanks,
Dan
plasterer bristol says
we had this for dinner the other night. superb. really reccomend. Thanks for sharing. Simon
Aala says
Just made these last night...they were SO tasty! Brilliant and easy recipe. Thanks.
Dan Toombs says
Hi Aala
Thank you very much. Really glad you enjoyed the recipe. 🙂
Dan
Karen haselden says
I try and try to cook authentic currys etc and this is a winner! Family actually loved it and it tasted better than a takeaway kebab. Easy to make and very enjoyable!
Thanks
Karen
Dan Toombs says
Hi Karen
Thanks for stopping by. Really glad you and your family liked the recipe. 🙂
Dan
Martine Brackenbury says
Just made these Seekh kebabs and they are delicious got to say there the best I've ever tasted.
I put the Lamb Mince in the blender then kneaded before adding the rest of the ingredients and they came out great.
Dan Toombs says
Hi Martine
Thank you very much. Really glad you like the recipe. I've taken to putting them in the food processor. I still like to do it the old fashion way but it sure is a lot easier. 🙂
Thanks,
Dan
James Hart says
I just finished eating these. Absolutely bang on., I made a batch of your chicken tikka also and had them with a naan bread. Well better than takeaway food. Thanks Dan
Dan Toombs says
Thank you very much James. Really happy you enjoyed the recipe. 🙂
Dan
Sam says
Hi, what cut of lamb would you use for it to be minced? Would shoulder or back be lean enough to make these
Dan Toombs says
Hi Sam
I like to use the leanest lamb possible. Shoulder with most surface fat trimmed off should work fine.
Thanks,
Dan
Jon Pearson says
Wow - Delicious - A revelation for my family.
A small disposable bbq in the garden, these kebabs sizzling away - my son and daughter cannot tolerate chilli, so half made with and half without...food processor did the job wonderfully and the taste an absolute winner with the whole family. THANK YOU for sharing the BEST recipe and method on the internet!
Dan Toombs says
Hi Jon
Thank you very much! I'm really happy you liked the recipe. Much appreciated.
Dan
Natalie says
These are fantastic......i eat them as a main with salad popadoms and mint yoghurt!!....every 1 who has tried them has fell in love with them....i cook under the grill and still as tastey as ever xx BEST EVER!!!!!
Dan Toombs says
Great to hear Natalie! Really happy you like the recipe.
Thanks,
Dan
John Wright says
Hi can these be frozen having an indian night & thought I could prepare ahead
Dan Toombs says
Hi John. Yes! They freeze really well.
Thanks,
Dan
Rajeev Sharma says
I have always done this recipe with the technique listed without the knowledge of the term lace :-), I will try with fewer ingredients, my goto spice mix is SHAN seek kabob mix, and matches the flavor profile of authentic india/pakintani joints back home. for most part this should work, Black Salt instead of regular will give it that extra kick in flavor. I usually get leg of a lamb and mince at home gives me some control over fat content. (Just peel out fat on the outise and let the fat inside remain while mincing.
An alternate recipe of the same Shami Kabob requires huge lacing, to the extent of grounding over stone by hand. offers a healthier overall profile due to Chana Daal content (40%) in the recipe. Chana Daal aka Bengal Gram.
anyhow look forward to trying your spice variation and keep it coming.
Dan Toombs says
Hi Rajeev - Good to hear from you. Thanks for the tips. I know SHAN. Love it.
Dan
Robert says
Great,simple recipe and technique.
Have mixed these up a few times now and they always turn out perfect!
If BBQ your kebabs try dipping them in egg first then a couple more times during cooking, a tip I picked up in a great curry house one time.
Dan Toombs says
Hi Robert
I've seen that done but haven't tried it yet. Thank you for the tip. I think I will now!
Cheers,
Dan
Johnny C says
An Indian chap I knew was a great cook. he told me the recipe for seekh kebab was as follows
1 lb lamb keema (twice minced)
as much garlic, ginger and green chillis as you can take
salt
It takes a bit of time to work out your limits for the spices but he was bang on.
He said to add curry flavour, make your naan then smear with whatever curry paste you fancy and grill briefly. I tried it with Patak's green masala paste when they still made it, it was out of this world.
Dan Toombs says
Hi Johnny - Thanks for the tip. I like that idea.
Dan
Lynne says
I cant wait to get these ....would love to make the perfect mint dip to go with them its yellow in colour but can never find the perfect recipe.....we love shrek kebabs cannot wait ty
Dan Toombs says
Hi Lynne
I have a great recipe for a mint and corriander dip in my red cook book - The Curry Guy. It is very easy and requires few ingredients.
Thanks
Dan
Suresh Mistry says
Did you forget the garlic and ginger in your recipe?
Dan Toombs says
Hi Suresh
Thanks for getting in touch. No I didn't forget it as this basic recipe does not call for it. Of course you can add it if you choose to. 🙂
Dan
Jim says
Brilliant recipe dan, cooked on the bbq the other night. Definitely be doing them again. Perfect recipe once again! Thanks, jim
Dan Toombs says
Hi Jim
That's great, I'm really glad you enjoyed it.
Dan
Suresh says
Then I have to say, it’s a very basic recipe indeed 🙂
Dan Toombs says
Hi Suresh
I like to keep some recipes very simple.
Thanks
Dan
Coastertycoon says
Hi Dan.
I am looking forward to making these kebabs. Got All your ingredients today. If I make too much mince mix can I freeze the surplus.
Dan Toombs says
Hi
Yes, it should freeze well.
Thanks
Dan
Coastertycoon says
Hi Dan.
Thanks for that. The recipe was fantastic. Loved them. Got loads left over. I have put it in the freezer for another day. Absolutely fantastic. 5*****
Dan Toombs says
Grea tto hear.
Thanks very much
Dan
Viola says
Hi Dan. Will this work in the oven? I think someone else also asked this question, what gas mark would you suggest? My dad seems to think the kebabs will dry out under the grill ???
Dan Toombs says
Yes, this would work in the grill. I would suggest gas mark 4 but depends on your oven. They shouldn't dry out if you cook them on quite a low gas mark.
Thanks
Dan
David says
This recipe is superb have made it many times one of the few that I don’t alter I have taken them to our little village pub and they have said they are better than any Indian restaurant and take away I now get people bringing minced lamb to make them for them many thanks for this recipe
Dan Toombs says
Thanks for letting me know and I am glad the pub guests enjoy it too.
Dan
Brian says
Hi Dan,
This recipe sounds really good. If I added a ginger and garlic paste to this recipe would it go well, and if so, what quantity would you advise? Thanks.
Dan Toombs says
You could try adding a tablespoon of mixed garlic and ginger paste.
Thanks
Dan
Jane says
Hi there, this may be a stupid question but would you recommend using 20% or 10% fat lamb mince?
Dan Toombs says
I use 20% fat mince lamb mince as the fat is needed to bind it together.
Thanks
Dan
Matt Craddock says
Is the freshly roasted and ground coriander worth the effort over a good quality pre-ground coriander? I assume you just toast the seeds in a dry pan?
Dan Toombs says
Yes it does make a difference and it’s really quick and easy to do.
Thanks
Dan