Indian-Style Seekh Kebab Recipe

This spicy and tasty lamb seekh kebab recipe will be a success at any outdoor celebration.


– 2 pounds lean ground lamb – 2 medium onions, finely chopped – ½ cup fresh mint leaves, finely chopped – ½ 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 skewer – ¼ cup vegetable oil for brushing, or as needed


Combine ground lamb, onions, mint, cilantro, ginger paste, and chile paste in a large bowl. Season with cumin, coriander, paprika, salt, and cayenne

Thick Brush Stroke


Refrigerate covered for 2 hours. Skewers in chilly water. Divide the lamb mixture into eight equal portions, and then shape each component into a sausage shape by shaping it onto skewers.

Thick Brush Stroke


Over high heat, melt clarified butter in a big, heavy skillet. Cook chicken thighs in heated butter for 5–10 minutes to brown all sides. Place chicken on platter.

Thick Brush Stroke


 Put the skewers in the refrigerator until you are ready to cook them. An outside grill should be preheated at a high temperature, and the grate should be brushed with oil abundantly.

Thick Brush Stroke


Turn skewers often over the hot grill until well-browned on all sides and no longer pink in the center, about 10 minutes. Middle instant-read thermometer should read 160°F (71°C).

Thick Brush Stroke



311Calories 23gFat 6gCarbs 20gProtein 

See Also

Indian Shrimp Curry Recipe