45min 2 ppl
Seekh Kebab
65 minutes
2 people
Hard
65 min · 7 steps
Hard: over 60 min or 12+ steps
340 kcalper person
Protein 36g
Carbs 4g
Fats 22g
About this dish
Minced lamb seasoned with fresh herbs and warm spices, pressed onto flat skewers and grilled until smoky and charred — these long, cylindrical kebabs have a satisfying crisp exterior and a juicy, aromatic interior.
Allergy Info
None
Diet Info
Meat
Ingredients
Fresh Produce
- Onionmedium, very finely grated and squeezed dry0.5
- Garlic Clovesminced2
- Fresh Gingerfinely grated10 g
- Green Chilliesvery finely chopped1
- Fresh Corianderfinely chopped0.5 large handful
- Fresh Mintfinely chopped0.5 large handful
- Lemoncut into wedges0.5
- Red Onion Rings0.5 serving
Meat & Poultry
- Minced Lamb20% fat300 g
Spices & Seasonings
- Ground Cumin0.5 tsp
- Ground Coriander0.5 tsp
- Garam Masala0.25 tsp
- Kashmiri Chilli Powder0.25 tsp
- Black Pepperfreshly ground0.25 tsp
- Ground Turmeric0.25 tsp
- Salt0.5 tsp
Oils & Condiments
- Vegetable Oilfor brushing0.5 tbsp
- Fresh Mint Chutney0.5 serving
Utensils
- Large mixing bowl
- Grater
- Sharp knife
- Chopping board
- Flat metal skewers
- Grill tray
- Aluminium foil
- Pastry brush
- Meat thermometer
Method
1
Finely grate the onion and squeeze out excess liquid. Mince the garlic, grate the ginger, finely chop the green chillies, fresh coriander, and fresh mint.
Approx. 10 minutes
2
Combine the minced lamb, grated onion, garlic, ginger, green chillies, fresh coriander, fresh mint, cumin, ground coriander, garam masala, Kashmiri chilli powder, black pepper, turmeric, and salt in a large bowl. Mix thoroughly by hand until well combined and slightly sticky.
Approx. 5 minutes
3
Cover and refrigerate the mixture for 30 minutes to allow the flavours to meld and the meat to firm up.
Approx. 30 minutes
4
Preheat the grill to its highest setting. Divide the chilled mixture into 4 equal portions.
Approx. 5 minutes
5
With wet hands, mould each portion firmly around a flat metal skewer, forming a long cylinder about 15cm. Press tightly so the meat holds its shape. Lay the skewers on a foil-lined grill tray and brush lightly with vegetable oil.
Approx. 5 minutes
6
Grill for 12–15 minutes, turning every 3–4 minutes, until charred and cooked through. Check the internal temperature reaches 70°C using a meat thermometer inserted into the centre of a kebab.
Approx. 15 minutes
7
Transfer the skewers to a serving platter and serve immediately with lemon wedges, red onion rings, and fresh mint chutney.
Approx. 2 minutes
