Lamb Seekh Kabab Recipe
*additional £2
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Ingredients
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Kebab Mixture
Accompaniments (optional)
Method
Kebab Mixture
- 1
Prepare ingredients
Grate or very finely chop the onion and squeeze out excess moisture into a bowl (reserve the liquid for another use). Finely chop the coriander, mint and green chilies. If using wooden skewers, soak them in water for at least 30 minutes.
- 2
Mix spices and binders
In a large mixing bowl combine ground coriander, ground cumin, garam masala, red chili powder, black pepper and salt. Add the breadcrumbs (or gram flour) and mix so the dry ingredients are evenly distributed.
- 3
Combine with meat
Add the minced lamb, grated onion, garlic paste, ginger paste, chopped coriander, mint and green chilies to the bowl. Add the egg if using and 1 tablespoon of vegetable oil. Using clean hands, mix vigorously for 4–6 minutes until the mixture becomes sticky and cohesive — this helps the kebabs hold on the skewers.
- 4
Chill to firm up
Cover the bowl and refrigerate for at least 30 minutes (up to 2 hours). Chilling firms the fat and allows the flavors to meld, making the kebabs easier to shape.
- 5
Shape on skewers
Divide the mixture into 8 equal portions (about 125 g / 4.4 oz each for 1 kg meat). Wet your palms slightly to prevent sticking. Take one portion and press it evenly along a skewer to form a long, slightly tapered sausage shape about 12–15 cm long and 2–3 cm thick. Repeat with remaining portions.
- 6
Final prep
Brush each kebab lightly with the remaining 1 tablespoon of vegetable oil. If desired, chill the skewered kebabs 10–15 minutes to help them set before cooking.
Cook & Serve
- 7
Grill/Barbecue method (recommended)
Preheat the grill or barbecue to medium-high heat (around 200–230°C / 400–450°F). Oil the grill grate lightly. Place the skewers on the grill and cook for 3–4 minutes per side, turning every 3–4 minutes, until evenly browned with a slight char and an internal temperature of 70°C (160°F). Total cook time ~10–12 minutes depending on thickness and grill heat.
- 8
Pan-fry method
Heat a heavy griddle or large nonstick/skillet over medium-high heat. Add 1 teaspoon oil to coat. Place kebabs in the pan and cook 3–4 minutes per side, pressing gently to ensure even contact, until browned and cooked through (internal temp 70°C / 160°F). Finish in a 180°C (350°F) oven for 4–6 minutes if thicker.
- 9
Broiler/oven method
Preheat the oven broiler to high. Place skewers on a rack set over a baking tray lined with foil. Broil 3–4 minutes per side, watching closely to avoid burning, until charred spots appear and kebabs are cooked through (internal 70°C / 160°F).
- 10
