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.
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.
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.