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Lamb Seekh Kebabs

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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.

Hasan's lamb sheek kebabs

Try this lamb seekh kebab recipe. You’ll be glad you did.

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.

Lamb mince for sheek kebabs

Lamb mince being prepared for seekh kebabs

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. 

curry guy cooking class

Making seekh kebabs in my class. This is a real skill, but one you can master with practice!

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.

Homemade stovetop Naans
Coriander, Mint and Chilli Chutney
Mint coriander and Mango Chutney
Red Onion Chutney
Curry House Style Red Onion Chutney


Yield: 6 - 8

Lamb Seekh Kebabs

Hasan's curries
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes


  • 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


  1. Place the lamb mince in a large bowl
  2. Mix in the other ingredients and begin working the minced lamb with your hands.
  3. 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.
  4. 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.
  5. Place the sheek kebabs over hot coals and grill, turning regularly until the meat is cooked through.

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I hope you like this lamb seekh kebab recipe as much as my family and I do. If you do give it a try, please don’t be a stranger. Leave a comment. I’d love to hear from you.


Monday 29th of May 2023

Hi there, this may be a stupid question but would you recommend using 20% or 10% fat lamb mince?

Dan Toombs

Tuesday 30th of May 2023

I use 20% fat mince lamb mince as the fat is needed to bind it together. Thanks Dan


Wednesday 24th of May 2023

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

Tuesday 30th of May 2023

You could try adding a tablespoon of mixed garlic and ginger paste. Thanks Dan


Friday 31st of March 2023

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

Sunday 2nd of April 2023

Thanks for letting me know and I am glad the pub guests enjoy it too. Dan


Tuesday 18th of May 2021

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

Thursday 20th of May 2021

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


Sunday 18th of October 2020

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

Monday 19th of October 2020

Hi Yes, it should freeze well. Thanks Dan

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