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Seekh Kebab Recipe

Seekh Kebab

Juicy, spiced ground meat skewers made with lamb or beef, fresh herbs, and warm spices, grilled on a pan or broiled.
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Prep Time 20 minutes
Cook Time 15 minutes
Chilling 30 minutes
Total Time 1 hour 5 minutes
Servings: 6 kebabs
Course: Appetizer, Main Course
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

Kebab Mixture
  • 500 g ground lamb or beef with twenty percent fat
  • 1 medium onion grated and squeezed dry
  • 1 tbsp ginger-garlic paste freshly ground preferred
  • 1 tsp green chili paste or finely chopped green chilies
  • 1/4 cup coriander leaves finely chopped
  • 1 tsp garam masala
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp red chili powder or Kashmiri chili powder
  • 1/2 tsp black pepper ground
  • 1 tsp salt or to taste
  • 1 tbsp ghee melted, optional if meat is lean
  • 1 tbsp lemon juice

Equipment

  • 1 Flat Metal Skewers Wide, flat skewers help hold the meat securely without slipping.
  • 1 Grill Pan A heavy cast-iron grill pan provides excellent char marks.

Method
 

  1. Squeeze the grated onion thoroughly in a clean kitchen cloth or strainer to drain all excess liquid. Chop the fresh coriander leaves finely and ensure they are dry.
  2. In a large bowl, combine the ground lamb or beef, squeezed onion, ginger-garlic paste, green chili paste, chopped coriander leaves, garam masala, cumin powder, coriander powder, red chili powder, black pepper, salt, melted ghee, and lemon juice. Knead firmly with your hands for four to five minutes until the meat turns sticky and holds together easily.
  3. Cover the bowl and refrigerate for thirty minutes to let the fat firm up and the flavors mingle.
  4. Divide the mixture into six equal portions. Dampen your hands with cold water. Take one portion and press it onto a flat metal skewer, molding it into a log about fifteen centimeters or six inches long. Smooth the surface with wet fingers to seal any cracks.
  5. Heat a lightly oiled grill pan over medium-high heat, or preheat your oven broiler to high. Cook the skewers for ten to twelve minutes, turning occasionally, until the meat is browned, slightly charred on all sides, and reaches a safe internal temperature of seventy-one degrees Celsius or one hundred and sixty degrees Fahrenheit for lamb or beef.
  6. Gently slide the kebabs off the skewers. Brush with additional melted ghee if desired and serve hot.

Notes

If using bamboo skewers, soak them in water for at least thirty minutes before shaping the meat.
Using cold hands and keeping the meat chilled makes the shaping process much easier.