Lamb seekh kebab step-by-step recipe with photos.
About this recipe
These succulent melt-in-mouth kebabs are deliciously crunchy outside and moist and juicy inside. Lamb mince mixed with aromatic spices, skewered, and grilled to perfection is an absolute delight for meat lovers. Like any other kebab, they are traditionally cooked in a tandoor or clay oven, but you can also make them in an oven or on a skillet/tawa.
To make lamb seekh kebab, I mix lamb mince with chopped onion, chilli, ginger, garlic, spices, coriander leaves, and egg. I then roll them on my skewers and grill them until golden and delicious. It is very important to knead the mixture very well. It is almost like kneading dough. Knead it for a minimum of five minutes. If we don’t knead it, the kebabs won’t have the right texture.
Loaded with flavours, this incredible dish will become your favourite at the first bite. This Indian style kebab is a great addition to your barbeques too. Serve them with mint chutney or wrap them in a naan for a perfect meal.
Lamb seekh kebab step-by-step recipe with photos
1. Mix lamb mince with onion and spices
2. Roll lamb onto skewer and grill in the oven
3. Bake the skewers in preheated oven
Lamb seekh kebab
- Preheat oven at 210 C (410 F)
- In a large bowl combine all the ingredients together and mix well. Smash the mixture against the bottom of the bowl and knead it well for at least 5 minutes (just like kneading dough)
- Wet hands with cold water and take a big ball of the mixture. Roll it onto a skewer evenly to give it the kebab shape
- Keep the skewers onto a skewer rack
- Roast in the oven for 15-20 minutes until golden
- Serve hot with mint chutney
- It is very important to knead the mixture well to achieve the correct kebab texture
- If the kebabs do not stick to the skewer, mix in some roasted gram flour to achieve the required binding
- If you are using goat mince, allow 5-10 minutes more to cook