Sheekh Kabab Recipe

Prepare aromatics

Peel and finely grate or very finely chop the onion. Finely chop the cilantro and green chilies. Mince the garlic and grate the ginger. Place these aromatics in a large mixing bowl.

Add the ground lamb to the bowl with aromatics. Break the meat up slightly so seasonings distribute evenly.

Add ground coriander, ground cumin, garam masala, red chili powder, salt, and black pepper to the bowl. Sprinkle the rice flour or fine breadcrumbs over the mixture (this helps absorb moisture and hold shape).

Add lime juice and 1 tablespoon neutral oil to the mixture.

With clean hands or a spoon, mix everything gently but thoroughly for 2–4 minutes until the mixture comes together and feels slightly sticky. Do not overwork to avoid a tough texture. Taste a tiny bit of well-cooked test: remove a 1/2 tsp of mixture and cook quickly in a small frying pan to check seasoning; adjust salt, spice or lime as needed.

Cover the bowl and refrigerate for at least 30 minutes, up to 2 hours, to let flavors meld and the mixture firm up for shaping.

If using wooden skewers, soak them in water for 30 minutes to prevent burning. Preheat a grill or grill pan to medium-high (about 400°F / 200°C). If using a broiler, position the rack 6–8 inches from the heat and preheat broiler.

Portion the marinated lamb into 8 equal pieces (about 2 ounces / 55 g each). Keep hands slightly wet to prevent sticking.

Take one portion and mold it around a skewer into a long, uniform sausage shape about 5–6 inches long and 3/4–1 inch thick. Press firmly so the meat adheres to the skewer and there are no cracks. Repeat for remaining portions.

Brush each kebab lightly with oil to encourage browning and prevent sticking.

Grill the skewers over direct medium-high heat for 3–4 minutes per side, turning gently with tongs, until well browned and an instant-read thermometer inserted into the thickest part reads 160°F (71°C) for lamb. If broiling, place on a foil-lined tray and broil 3–4 minutes per side, watching closely to avoid burning. Total cook time ~8–10 minutes depending on thickness and heat.

During the last minute of cooking, baste again lightly with oil if they look dry to help develop a glossy exterior.

Remove kebabs from heat and let rest on a platter for 3 minutes to redistribute juices.

Slide kebabs off skewers onto a serving platter or leave on skewers for presentation. Garnish with fresh cilantro sprigs and sliced onions if using.

Serve immediately with lemon or lime wedges and green chutney or yogurt raita on the side.