Indian-Style Seekh Kebab Recipe

Name: Indian-Style Seekh Kebab
Prep time: 15 min
Cook time: 10 min
Total time: 145 min
Yield: 8
Ingredients: 2 pounds lean ground lamb; 2 medium onions, finely chopped; 0.5 cup fresh mint leaves, finely chopped; 0.5 cup cilantro, finely chopped; 1 tablespoon ginger paste; 1 tablespoon green chile paste; 2 teaspoons ground cumin; 2 teaspoons ground coriander; 2 teaspoons paprika; 2 teaspoons salt; 1 teaspoon cayenne pepper; 8 skewers; 0.25 cup vegetable oil for brushing, or as needed

Cook Time: 10 minutes

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

2 pounds lean ground lamb
2 medium onions, finely chopped
cup fresh mint leaves, finely chopped
cup cilantro, finely chopped
1 tablespoon ginger paste
1 tablespoon green chile paste
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons paprika
2 teaspoons salt
1 teaspoon cayenne pepper
8 skewers
cup vegetable oil for brushing, or as needed

Directions

Follow these simple steps to prepare the dish:

In a large bowl, combine ground lamb, onions, mint, cilantro, ginger paste, and chile paste. Season with cumin, coriander, paprika, salt, and cayenne pepper.
Cover the bowl and refrigerate the mixture for 2 hours to allow the flavors to meld.
Soak the skewers in cold water to prevent them from burning during grilling.
Once marinated, divide the lamb mixture into 8 equal portions. Mold each portion onto a skewer, shaping it into a sausage form.
Refrigerate the skewers until you are ready to grill.
Preheat your outdoor grill to high heat. Brush the grill grate generously with vegetable oil.
Grill the skewers over the high heat, turning them frequently, until they are evenly browned on all sides and the meat is no longer pink in the center. This should take about 10 minutes. The internal temperature of the meat should reach at least 160F (71C) when measured with an instant-read thermometer.

Nutrition Facts (per serving)

Each serving of this dish provides the following nutritional values:

Calories: 311
Total Fat: 23g (29% of Daily Value)
Saturated Fat: 8g (38% of Daily Value)
Cholesterol: 76mg (25% of Daily Value)
Sodium: 665mg (29% of Daily Value)
Total Carbohydrates: 6g (2% of Daily Value)
Dietary Fiber: 1g (5% of Daily Value)
Total Sugars: 2g
Protein: 20g (40% of Daily Value)
Vitamin C: 5mg (5% of Daily Value)
Calcium: 41mg (3% of Daily Value)
Iron: 2mg (13% of Daily Value)
Potassium: 383mg (8% of Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may vary depending on your calorie needs.

Seekh kebabs are a flavorful and aromatic dish that originated in the Indian subcontinent. These delicious skewers of spiced lamb are seasoned with an array of herbs and spices like cumin, coriander, and ginger, and then grilled to perfection. They are popular not only in India but across many South Asian countries.

History of Seekh Kebab

The seekh kebab has its roots in the Mughal period in India. The Mughal emperors, known for their lavish feasts, were instrumental in bringing Persian culinary traditions to the Indian subcontinent. The word "seekh" is derived from the Persian word for a skewer, which was traditionally used to cook this type of kebab. The dish was initially made with minced meat, often lamb or beef, mixed with spices and then skewered and grilled. Over time, the recipe evolved and adapted to regional tastes, becoming a beloved street food and party dish across India and Pakistan.

Regional Variations

While the seekh kebab is loved throughout India, regional variations exist. In the northern regions, especially in cities like Delhi and Lucknow, the kebabs are often spiced with a mix of garam masala, garlic, and mint. The coastal regions, such as Maharashtra and Goa, might add a hint of tanginess using tamarind or raw mango. In the southern part of India, a more pronounced use of curry leaves and coconut may be seen, giving the kebabs a unique local twist. Each region puts its own spin on the classic recipe, using locally available herbs and spices.

Difference from Similar Dishes

Seekh kebabs are often compared to other kebab varieties, like the shami kebab or chapli kebab, but they differ in preparation and flavor. Shami kebabs are made by grinding the meat and spices together and cooking the mixture into round patties, whereas seekh kebabs are formed onto skewers and grilled. Chapli kebabs, a specialty from the Khyber Pakhtunkhwa region, are larger, spicier, and typically made with minced beef or mutton, while seekh kebabs tend to be more delicate and packed with herbs like mint and cilantro. Seekh kebabs are also typically grilled, which gives them a distinct smoky flavor compared to the other varieties that may be shallow-fried.

Where to Serve Seekh Kebabs

Seekh kebabs are a popular appetizer or side dish in Indian restaurants, particularly in Mughlai or North Indian cuisine establishments. They are often served at weddings, parties, and festive gatherings, paired with naan, paratha, or rice. The kebabs are usually accompanied by mint chutney or raita and sometimes with a fresh salad. In street food culture, seekh kebabs are often served as a quick snack with a spicy sauce, making them a favorite among locals and tourists alike. They are commonly found in kebab stalls or roadside eateries.

Fun Facts

The secret to perfect seekh kebabs lies in the finely chopped ingredients. This helps the kebabs hold their shape and ensures they cook evenly on the grill.
Seekh kebabs are not just a meal, but a cultural experience. The process of grilling kebabs has been a social activity in many Indian homes and is often associated with family gatherings and barbecues.
Some variations of seekh kebabs incorporate cheese or dried fruits like raisins or almonds for added flavor and texture.
Though lamb is the traditional choice of meat, seekh kebabs can also be made with chicken, beef, or even vegetables for a vegetarian version.

Seekh kebabs, with their rich blend of spices and tender meat, are a true delight that reflects the diverse culinary traditions of India. Whether enjoyed at a street food stall, served at a family dinner, or grilled at a barbecue, they continue to be a favorite for many around the world.

FAQ about Indian-Style Seekh Kebab Recipe

Yes, you can substitute ground beef for lamb if you prefer. However, keep in mind that the flavor will be slightly different, as lamb offers a richer taste. Some people also suggest using lean ground beef to maintain a similar texture.

Yes, you can freeze the kebab mixture before grilling. After shaping the kebabs on the skewers, wrap them tightly in plastic wrap or foil and freeze. When ready to cook, thaw the kebabs in the refrigerator for several hours before grilling.

Store leftover kebabs in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. Alternatively, you can reheat them on a skillet over medium heat.

To prevent the kebabs from falling apart, make sure the mixture is well-mixed but not overworked. Finely chop or mince the ingredients, especially the onions, to avoid excess moisture. Chilling the skewers before grilling also helps them hold their shape better.

Seekh kebabs are typically served with naan, mint chutney, and a side salad. You can also pair them with rice dishes like biryani or a fresh vegetable salad for a well-rounded meal.

Yes, you can use a grill pan if you don’t have access to an outdoor grill. Preheat the grill pan over medium-high heat and cook the skewers, turning frequently until browned and cooked through. Be sure to brush the pan with oil to prevent sticking.

Yes, soaking wooden skewers in water for at least 30 minutes before grilling helps prevent them from burning on the grill. If you're using metal skewers, soaking is not necessary.

If the kebab mixture is too wet, try adding a small amount of bread crumbs to absorb excess moisture and help the mixture bind together. You can also chill the mixture in the refrigerator for 30 minutes before shaping and grilling to firm it up.

Grill the kebabs for about 10 minutes, turning them frequently until they are browned on all sides and the internal temperature reaches at least 160°F (71°C). The cooking time may vary depending on the thickness of the kebabs and the heat of the grill.

Yes, a food processor can be a great tool for chopping the ingredients. It helps finely chop the onions, herbs, and spices, which makes the kebabs easier to form and helps them stay together during cooking. Just be careful not to over-process the mixture, as it could turn too mushy.

Comments

Leadbelly

10/06/2025 01:52:54 PM

Excellent! Finely chopped ingredients are a must-big chunks make the whole thing fall apart. Add bread crumbs to stiffen the mixture. Also put in freezer for a bit before grilling to make the skewers hold together. Don't leave on the grill for too long as they cook faster than you may think. Goes well with a nice ale.

Vishal

08/17/2020 04:39:44 AM

Amazing. I added 1 green chili and chopped all ingredients in a food processor with 1/2 tbsp garlic to make it minced before mixing with the lamb. Mixed it all lightly to not overwork the meat. Key while making the kebobs was to freeze the mixture for 30 mins before mounding on skewers. The kebobs came out perfect

FrackFamily5 CACT

06/26/2020 06:49:54 PM

Holy Moly! These kabobs are amazing. I saw the reviews about the mix being wet so I pulsed the onion in the food processor and then squeezed out the water by placing it in a kitchen towel and twisting. Then I put all the spice ingredients back into the processor with the onion. I subbed sriracha for the green chili paste. I turned the spice mix into a bowel and hand mixed the lamb. I was told I should have doubled the recipe. These were FANTASTIC!

James Weissenberger

04/14/2020 06:02:22 PM

Made this and it was excellent, Helpful hint squeeze out the liquid of the onion. Place the chopped fine onion in the center of a kitchen towel and twist each end of the towel opposite from each other until all liquid is removed from the onion. This will prevent from falling apart while cooking.

omeomy07

07/26/2009 06:53:35 PM

I made this last night, and got the best reviews ever from company. I only used one large onion, and ground the lamb myself with the help of my stand mixer. I ended up making small patties, though, and cooking them on cast iron on the stove (ran out of propane for the grill). I had my company say it was better than the food they'd had in authentic curry houses. Top notch.

Sony - PresentMama

04/03/2009 04:34:57 AM

This is a wonderful recipe! I usually make it with lean ground beef instead of lamb. I have never used mint - instead I use double the amount of coriander leaves. I usually do have to add bread crumbs to the mixture to help it stay together. I have made this both with and without skewers. Without skewers, I just shape them into smaller kebabs. I usually broil these for about 5 minutes, then turn them and broil for about another 5 minutes but they do have to be watched quite closely as they cook very quickly. Thanks, Yakuta for this great recipe!

Ladybug

01/26/2015 06:23:28 PM

This "Indian Style Sheekh Kababs" recipe is FANTASTIC! It tastes very authentic and it is so easy to make. My husband is Iranian, and Iranians usually grate the onions by hand for their kababs (rather than chop them finely). I'm too lazy for that, and usually just puree them in the food processor (S Blade, NOT the grater disc). For this particular Indian-Style recipe, I suggest doing all of the following in the food processor: (a) "mincing" the ginger; (b) "grating" the onion (JUST BARELY PUREED and added on top of the ginger); (c) mixing the spices with puree mixture so that they will be evenly distributed in the meat mixture; and (d) adding the cilanto and mint to the onion puree and "pulsing" a couple times to "chop them finely". (You will want to work quickly and wash your food processor right away so the spices don't stain it.) Also, in the wintertime, we often just make meat patties using a restaurant-style burger press, and bake them in the oven with a broiler treatment the last few minutes. Although it is not as good as on the BBQ, it is still pretty darn good. This is one of our favorite recipes! Thanks Yakuta!

Jadecrayon

05/03/2016 01:52:30 PM

Extremely flavorful. I thought it was better leftover the next day, so next time I might try leaving it in the fridge overnight before I cook it. I put all the herbs and onion in the food processor for a spin, so everything was really finely chopped which as others have said really helps hold things together. Make sure you use wide metal skewers, or just skip them altogether and make logs.

Designer Coleman

08/22/2011 05:20:39 PM

Loved it! Took others advice and used bread crumbs and used food processor to make a nice paste with the onions and spices. Also added garam masala like someone suggested.

Joshua Rodriguez

02/17/2006 01:34:04 PM

Made it last night — still thinking about it.

Anne Zimmers

11/08/2015 08:34:43 AM

I made this as an appetizer for an annual curry cook off that my English friends host. It took honorable mention as a write in vote! They were gone within minutes. I made 1.5 x the recipe and added 1 lb of lean ground beef as others had mentioned. I also added enough dry bread crumbs to keep it together. I used a mixture of fresh tabasco and jalapeño peppers because I couldn't find green chili paste at the store. We broiled these because of the rain but plan to grill the next time . These made about 30 skewers and had I known what a hit they would have been I would have tripled it. I can't say enough how good these are. Thanks for sharing the recipe

SweetPie9243

04/03/2025 09:04:31 PM

Atop of the spices, excluding cayenne pepper, I added a blend of kebab spice. Fit each divided portion around stainless steel skewers, greased the glass baking dish, and arranged the skewers next to each other inside the oven, at 400F for 20 min, until the inside temp. is 160.

Matt

01/17/2025 01:57:04 AM

I thought the taste was rather bland. If I make this again I would at least double the spice amounts.

Tyler Rivera

02/02/2024 12:57:03 AM

Made it and my friends couldn’t stop complimenting it.

PlushBass3185

09/26/2022 01:31:27 AM

Simply Brilliant! If you haven't already- just try this recipe! Blew my mind. I wanted to post pics - but ended up eating the kebabs before I could :D. Next time for sure Also like someone else said, finely chopped ingredients make a difference

TrendyWhey6099

07/11/2022 06:46:06 PM

Really informative

Qaatz

12/31/2021 05:19:13 PM

Delicious! Couldn't find ground lamb so subbed ground beef. Could have chopped onions more finely and as a result had kebabs that were thicker. Worked out fine, but if you end up with kebabs thicker than pictured, I'd recommend using high heat to sear the outside then turn it down a bit or use a microwave to finish cooking the inside. Entire crowd I loved the recipe

Sunita

07/13/2020 04:38:16 PM

Great recipe!! Use lean organic lamb and it was amazing.

Neeta Sirur

07/08/2020 01:30:34 PM

excellent recipe -- I added more chili and a bit of garam masala and cooked them on an outdoor grill

Emma Rodriguez

09/11/2019 08:43:58 PM

Made it for a small gathering and it was a hit.

Cook Time: 30 minutes