Here’s my latest lamb seekh kebab recipe!
I’ve tried so many lamb seekh kebab recipes over the years.
With this lamb seekh kebab recipe, you can expect and will get restaurant quality results.
I made this last night and it was really easy too.
Do I have to use fatty lamb?
No. But if you want to cook your seekh kebabs on skewers you should.
The fat not only helps keep the meat on the skewers during cooking, it also makes them a lot juicier.
If you wish to use lean lamb, I recommend forming the meat into patties or place the skewers directly on the cooking grate.
Making lamb seekh kebabs can be a bit tricky if you’ve never made them before.
I’ve heard so many stories from people who got those beautiful seekh skewers over the fire only to have the meat fall off into the coals.
Don’t let that happen to you! Just keep these tips in mind and you enjoy those kebabs as they should be.
1. Always use cold meat. I place mine seekh kebab mix in the fridge for at least 2 hours before cooking.
2. Your minced meat must be really smooth. Ask your butcher to put it through the grinder three times or blend it in a food processor at home.
3. If using onion, be sure to squeeze as much moisture out of it before adding it to the mix.
4. Lightly grease your skewers. This will make removing the seekh kebabs easier when cooked.
5. Use wet hands to form the seekh kebabs. Not only is it easier, it will give the seekh kebabs a more authentic looking finish.
6. If you would rather not take your chances, you can always cook your seekh kebabs on the cooking grate. This will of course leave grill lines on your seekh kebabs but the flavour will still be delicious.
7. If cooking in a tandoor, be sure to put a piece of potato at the end of the skewer to catch the seekh kebab should it decide to try to slide off.
8. Feel free to use to side by side skewers for each kebab. I don’t do this as I have large skewers but it can help turning the kebabs while they cook.
9. Watch the kebabs as the cook and be sure to rotate them from time to time so that they cook evenly.
Step by step photos…
If you like this lamb seekh kebab recipe, you might like to try these too…
- 1 red onion
- 1kg minced lamb 80/20% meat to fat ratio
- 5 cloves garlic, crushed
- 4 green bird’s eye chillies
- 2 tbsp mint leaves, finely chopped
- 2 tbsp coriander (cilantro), finely chopped
- 1 tsp salt
- 1 tbsp Kashmiri chilli powder (more or less to taste)
- 2 tsp ground coriander
- 1 tsp ground cumin
- ½ tsp ground black pepper
- Peel the onion and then place it in a food processor and blend until you have a course paste. Place the blended onion on a porous dish cloth and wrap it tightly into a ball. Twist the cloth extracting as much moisture from the onion as you can. Set aside.
- Now place the garlic, chillies, mint and coriander (cilantro) leaves in the food processor and blend finely.
- Place the meat in a mixing bowl add all these kebab ingredients to it and knead it until it is all well combined and finely minced. You can do this all by hand or ask your butcher to run the meat through the grinder about three times.
- Cover and put in the coldest part of the fridge for at least two hours or overnight.
- When ready to cook, build a multi-level direct heat fire. Place a bowl of water next to the meat mixture and skewers.
- Wet your hand and begin squeezing the ball down the skewer into a sausage shape. Don’t be afraid to really squeeze! You should see your finger indentations on the kebab. Ensure that it is tightly on the skewer and that no bits are hanging off. This might take some practice so just do this with care and you’ll get there.
- Place a couple of skewers over the hottest part of the fire and start cooking, turning regularly so that the meat cooks evenly. As these skewers brown, move the down to a cooler part of the fire and put a couple more skewers over the high heat. Repeat until all of the kebabs are cooked through.
- Serve immediately with coriander and mint chutney or the sauce of your choice.