Warqi Lamb Seekh Kebab Recipe

Pulse & Pound Meat

Chill the lamb pieces until cold but not frozen. Using a meat grinder or food processor in small batches, pulse the lamb into a coarse paste. If using a mortar and pestle (to emulate traditional pounded texture), pound the diced lamb in batches until the fibers break down into a sticky, slightly fibrous paste. Return to a cold bowl between batches to keep mixture cool.

Prepare Aromatics

Squeeze excess water from the chopped onion using a clean towel or cheesecloth to avoid a loose mixture. Combine onion, garlic paste, ginger paste, chopped green chilies, cilantro, and mint with the pounded lamb.

Season & Bind

Add garam masala, ground coriander, ground cumin, red chili powder, chaat masala, and salt. Add beaten egg, gram flour, and vegetable oil. Mix thoroughly with your hands or a sturdy spoon until the mixture is homogeneous and slightly sticky. Taste a small raw portion by frying a teaspoonful in a skillet (optional) and adjust salt and spice. Chill the mixture for 30 minutes to firm up—this helps it hold on skewers in the tandoor or oven.

Shape on Skewers

Preheat your tandoor, grill, or oven to high (tandoor ~450–550°C if available; oven grill/broiler highest setting or 260–290°C). Divide the mixture into eight equal portions (~150 g each). Wet your palms lightly and take one portion, thread onto a metal or well-soaked bamboo skewer, and press firmly along the length to form a 1–1.5" thick, even sausage shape. Ensure the meat is compact so it won’t fall off during cooking.

Cook Seekh Kebabs

Tandoor method: cook skewers in the tandoor for 6–10 minutes, turning once, until charred at edges and internal temperature reaches 70–75°C. Grill/oven: place skewers on a high-heat grill or under a preheated broiler, turning every 2–3 minutes for 8–12 minutes until evenly browned and cooked through. Allow kebabs to rest 3–4 minutes off heat before serving.

Make Dough

In a mixing bowl, combine flour, instant yeast, sugar, and salt. Mix yogurt and warm water, then add to flour and knead until a soft, slightly sticky dough forms, about 6–8 minutes by hand or 4–5 minutes in a stand mixer with dough hook. Cover and rest in a warm place for 45–60 minutes, until roughly doubled.

Divide & Roll

Punch down dough and divide into 6 equal balls (~110 g each). Roll each ball into an oval about 6–7" long on a lightly floured surface.

Laminate for Warqi (Flaky Layers)

Brush one side of the rolled dough with melted ghee. Fold the oiled edge toward the center, then fold the other side over, creating layers (like letter fold). Roll gently to flatten about 1/8–1/4" thick. Repeat for each ball. Let rest 10 minutes to relax gluten.

Cook Naan

Heat a heavy skillet or griddle over medium-high heat and brush lightly with oil. Place one rolled, laminated naan ghee-side down first and cook 1–2 minutes until bubbles form and underside has golden brown spots. Flip and cook the second side another 1–2 minutes, then (optionally) finish by holding over direct flame briefly or placing under a hot broiler for 30–60 seconds to get blistered char. Brush with melted butter when done. Keep warm wrapped in a clean towel while cooking remaining naans.

Combine & Sweeten

Whisk tamarind paste with hot water until smooth. Add jaggery or brown sugar and stir over low heat until dissolved.

Season & Adjust

Add red chili flakes or Kashmiri chili powder, roasted cumin powder, salt, and black salt (if using). Simmer gently for 2–3 minutes until slightly thickened. Taste and adjust sweetness, heat, or salt. Remove from heat and cool to room temperature; chutney will thicken as it cools.

To plate, place a warm piece of warqi naan on each plate. Lay 1–2 seekh kebabs on top (depending on appetite). Spoon tamarind & red chili chutney alongside or drizzle lightly over kebabs. Garnish with fresh cilantro leaves and a lemon wedge. Serve immediately while kebabs are hot and naan is flaky.

Make ahead & storage: prepare the kebab mixture and chill up to 24 hours, or shape and freeze on skewers for up to 1 month (thaw overnight in refrigerator before cooking). Chutney will keep refrigerated in an airtight container for up to 2 weeks.