Delicious grileed lamb seekh kebabs, battered and fried!
If you like cheese and kebabs, you’re going to love this one!
You can use any cheese you like to fill these delicious grilled seekh kebabs. Most common is processed yellow cheese but you and fill them with stilton, chilli Cheddar, anything really.
It is essential that you have large skewers to make these as shown but if you don’t, go ahead and just add cheese to the lamb kebab mix and it will still be very good.
Perfect as a starter or served with naan or chapattis as a main
How to serve these grilled lamb seekh kebabs…
Really, that’s up to you. I like to cut them up and serve them as a starter.
They are sure to impress. You could also serve them longer as a main, wrapped up in a naan or chapatti with lots of salad veg and a few sauces.
Working ahead…
The minced lamb kebab meat can be prepared a couple of days in advance of cooking.
If you want to limit the amount of work you do on the day of cooking, you could also grill the lamb seekh kebabs and fill them with the cheese of your choice.
Store covered in the fridge and then batter them up and fry just before serving.
Do I have to use lamb mince?
No. Any minced kebab meat will work here. Try this recipe with chicken seekh kebab mince for example.
You could use the lamb seekh kebab recipe and substitute venison, beef, buffalo or pork. Just be sure that there is plenty of fat in the meat mixture so that the kebabs stay on the skewer and are really juicy.
Step by step photos…
After you have skewered the kebabs, grill them over hot coals for about 10 minutes or until cooked through.
Notice the thickness of my skewers. You want something similar but you could just mix the cheese into the seekh kebab mixture if you don’t.
Remove the cooked seekh kebabs from the skewer and fill the centre hole with cheese.
If using a soft, processed cheese, you might need to use the skewer to stuff it in the hole. Harder cheeses can be cut to size.
Mix your batter ingredients together until smooth and thick.
Dip the kebabs in the batter and fry in hot oil until lightly browned can heated through.
If you like this grilled seekh kebab recipe, you might like to try some of these grilled recipes too…
Lamb seekh kebabs
Chicken seekh kebabs
Stuffed potato kebabs
Alleppey fish fry
Lamb and chicken seekh kebabs
Doner kebabs
Lamb Burra Kebabs
So good!
Dig in!
You will find many spicy and delicious recipes on my blog. Here are some you’ve got to try!
- Curry house style base sauce – Make a curry just like those at the best curry houses using this sauce.
- Lamb Bhuna from Scratch – This one is from my book ‘The Curry Guy One Pot’
- One Pot Chicken Dhansak – from my book ‘The Curry Guy One Pot
- Asian Honey Glazed Baked Salmon
- Sri Lankan Black Chicken Curry
- Peruvian Chicken – Pollo a la Brasa
- Korean Braised Beef Stew
- Dal Makhani – An Indian restaurant favourite!
- Tonkotsu Broth – When only the best will do. This one takes some time but it is just like you find at the best ramen restaurants!
- Tonkotsu Ramen – Use that homemade tonkotsu broth in this ramen!
- The Best Butter Chicken – Try it and you’ll agree.
- Authentic Saag Recipe – This is so good
- Thai Beef Green Curry – Authentic recipe with homemade curry paste
- Air Fryer Chicken Biryani
- Cajun Mac and Cheese – The creamiest mac on the planet!
- One Pot Chicken Vindaloo
- Chicken 65 – One of my favourites. You might also like to try this air fryer chicken 65.
- One Pot Chicken Chilli Garlic Curry
- Homemade Sriracha Sauce – So much better than any sriracha you can purchase!
- Tandoori Chicken Tikka – Homemade is alway best and this recipe gets restaurant quality results.
Have you tried this grilled lamb seekh kebab recipe?
If yes, please give it a star rating in the recipe card below and leave a comment. I love receiving your feedback and I’m sure other readers of my blog do too. Thank you.
If you are not already doing so, please follow The Curry Guy on Instagram and Facebook for all our latest recipes.
Cheesy Grilled Lamb Seekh Kebabs
Delicious grilled lamb seekh kebabs with a cheesy twist. Perfect as a starter or main course, these kebabs are sure to impress your guests.
Ingredients
- 1 x lamb seekh kebab meat
- 150g (5.25 oz) approx. cheese of choice
- 75g (5 tbsp) plain (all-purpose) flour
- 1 tsp baking powder
- 75g (5 tbsp) cornflour
- 1 large egg
- 1 tsp lemon juice
- 2 tsp garlic and ginger paste
- 300ml (1 ½ cups) water
Instructions
- Form the lamb seekh kebabs around your skewers. I give detailed instructions on how to do this in my lamb seekh kebab recipe.
- Once formed on the skewers, give them a shake to ensure the meat is secure and won’t fall off. Place the skewers directly over the coals and cook for about 5 minutes until the underside is browned.
- Rotate to cook the other side and continue rotating until nicely charred all round.
- Remove the seekh kebabs from the skewers and then fill the holes with the cheese. You might need to help it through if using processed cheese with a skewer. When using other varieties, I simply cut slices of cheese that are the same size in thickness as the skewer hole and slide them in.
- Now make the batter by whisking all of the ingredients together until you have a smooth, thick paste. Place a pan filled about half way full with rapeseed (canola) oil and bring up to 170c/338f or there abouts. If you don’t have an oil thermometer, the oil is hot enough when a small bit of the batter is added to it and sizzles to the top immediately.
- Dip the filled seekh kebabs in the batter and lower them slowly into the oil. Fry for a couple of minutes or until starting to turn a golden brown. Serve immediately while the cheese inside is still hot with your favourite raita or chilli sauce.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 177Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 83mgSodium: 321mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 16g