Lamb Seekh Kebab Recipe

Prepare aromatics

Finely grate or very finely chop the onion and squeeze out excess moisture using a clean kitchen towel or paper towels. Keeping the onion as dry as possible prevents the mixture from becoming too loose. Finely mince the garlic, grate the ginger, and finely chop the green chilies, cilantro, and mint.

Combine spices and binder

In a large mixing bowl, whisk together ground coriander, ground cumin, garam masala, red chili powder, ground black pepper, fine sea salt, baking soda, cornflour (or besan), and lemon zest. This ensures even distribution of spices and prevents lumps.

Mix meat and aromatics

Add the ground lamb to the bowl with the spice mixture. Add the drained onion, minced garlic, grated ginger, chopped green chilies, chopped cilantro, chopped mint, and plain yogurt. Use your hands or a sturdy spoon to mix gently but thoroughly until ingredients are evenly combined. Mix just enough to bind — overworking will make the kebabs dense.

Test and rest

Pinch off a small piece of the mixture and fry or cook in a skillet until done, then taste for seasoning. Adjust salt or spices if needed. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (up to 2 hours) to let flavors meld and the mixture firm up. Chilling also makes it easier to shape onto skewers.

Prepare skewers

If using metal skewers, lightly oil them. If using wooden skewers, soak them in water for 30 minutes to prevent burning. Preheat your grill to medium-high (about 400°F / 200°C). If using a broiler or oven, preheat to high broil and line a baking sheet with foil and a wire rack; if using a stovetop grill pan or cast-iron skillet, preheat it over medium-high heat and lightly oil the surface.

Shape kebabs

Divide the mixture into 8 even portions for slender seekh kebabs (adjust size for preference). Wet your hands with a little water or oil to prevent sticking. Take one portion and mold it around the skewer into a long, evenly shaped cylinder (about 4–5 inches / 10–12 cm long and 1–1.25 inches / 2.5–3 cm thick). Press firmly enough that the meat adheres to the skewer without falling apart, but avoid overpacking.

Cook kebabs

Grill method: Place skewers on the preheated grill and cook for 10–12 minutes, turning every 2–3 minutes to get even char and cooking, and brush occasionally with a little oil or melted ghee. Broiler/oven method: Place skewers on the wire rack under the broiler 4–5 inches from heat and broil 8–10 minutes, turning once halfway and brushing with oil. Pan/grill pan method: Cook skewers in batches over medium-high heat, turning every 2–3 minutes, for 10–12 minutes total. Kebabs are done when the internal temperature reaches 160°F (71°C) and the exterior is nicely browned and slightly charred in places.

Rest

Transfer cooked kebabs to a plate and let rest for 3–5 minutes. Resting helps redistribute juices and makes them juicier when served.

Carefully slide the kebabs off the skewers onto a serving platter. Serve hot with lemon wedges, mint chutney or raita, sliced red onion, and garnish with cilantro sprigs. Squeeze lemon over kebabs just before eating for brightness.