Seekh Kabab Recipe
Premium Ground Lamb seasoned With Diced Onions, Garlic, Herbs and Indian Spices Broiled Over Charcoal in the Clay Oven.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients for Seekh Kabab
Method
Directions to Prepare Seekh Kabab
- 1
Prepare the Skewers
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning during cooking.
- 2
Mix the Ingredients
In a large mixing bowl, combine the ground lamb, finely chopped onion, minced garlic, chopped cilantro, chopped mint leaves, finely chopped green chili, grated ginger, cumin powder, coriander powder, garam masala, salt, black pepper, and lemon juice. Mix thoroughly until all ingredients are well incorporated.
- 3
Form the Kababs
Divide the meat mixture into equal portions (about 100 grams each) and shape each portion around a skewer, pressing it firmly to ensure it holds together.
- 4
Preheat the Oven
Preheat your clay oven or grill to a high temperature (around 200°C or 400°F).
- 5
Cook the Kababs
Place the skewers in the oven or grill, and cook for about 15-20 minutes, turning occasionally until the kababs are cooked through and have a nice char on the outside.
- 6
Serve
Remove the kababs from the skewers and serve hot with naan or rice and your choice of chutney or salad.
