Sheek Kebab Recipe

Soak skewers (if wooden)

If using wooden skewers, submerge them in water for at least 30 minutes so they don't burn on the grill or under the broiler.

Preheat grill to medium-high (about 400°F / 200°C) or prepare a broiler/oven tray; you can also use a cast-iron skillet for stovetop cooking. Lightly oil the cooking surface.

Mince / Mix aromatics

Finely chop the onion, cilantro, mint, garlic, ginger and green chili. Squeeze the chopped onion in a clean cloth or paper towel to remove excess moisture — this prevents the kebab from becoming soggy.

Combine ingredients

In a large bowl, add the minced lamb, squeezed chopped onion, cilantro, mint, minced garlic, grated ginger and green chili (if using).

Add dry spices and binder

Add ground coriander, ground cumin, ground black pepper, cinnamon, roasted crushed cumin (if using), red chili powder and salt. Sprinkle in the gram flour (besan) or fine breadcrumbs to help bind the mixture. Add lemon juice and 1 tablespoon of vegetable oil.

Mix thoroughly

Using your hands, mix the ingredients vigorously for 2–4 minutes. This helps develop a sticky texture so the meat adheres to skewers and forms firm kebabs. If the mixture feels too loose, add another teaspoon of gram flour or a small pinch of breadcrumbs; if too dry, add a teaspoon of water or a few drops more oil.

Chill to firm up

Cover the bowl and refrigerate for 20–30 minutes. Chilling firms the mixture and makes it easier to shape onto skewers.

Shape onto skewers

Divide the mixture into 6 equal portions (about 2.5 ounces / 70 g each for 1 lb total). Wet your hands lightly with water or oil. Take one portion and press it along the length of a skewer, forming a long sausage shape about 4–5 inches (10–12 cm) long and 1 inch (2.5 cm) thick. Make sure meat is compact and evenly distributed so it won't fall off during cooking. Repeat with remaining portions/skewers.

Brush with oil

Lightly brush each kebab with a little vegetable oil to encourage browning and prevent sticking.

Grill or broil

Grill the kebabs over medium-high heat for 3–4 minutes per side, turning carefully, until well browned and cooked through (internal temperature should reach 160°F / 71°C for ground lamb). If broiling in the oven, place skewers on a foil-lined baking sheet 4–5 inches under the broiler and cook 3–4 minutes per side, watching closely so they don't burn.

Stovetop option

Alternatively, heat a lightly oiled cast-iron skillet over medium-high heat. Add kebabs (without skewers, if preferred) and cook 3–4 minutes per side until browned and cooked through.

Rest

Remove kebabs from heat and let rest for 3–5 minutes. This helps juices redistribute and firms the kebabs slightly.

Slide kebabs off skewers onto a platter or serve on the skewers. Garnish with fresh cilantro leaves and lemon wedges. Serve hot with plain yogurt or raita, and sliced onions or salad greens on the side.

Leftovers can be refrigerated in an airtight container for up to 2 days or frozen for up to 1 month. Reheat gently in the oven or on the grill.