Seekh Kebab

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Seekh kebabs are aromatic, spice-infused minced lamb skewers originating from the royal kitchens of Mughal India. Traditionally cooked over charcoal until smoky and juicy, they deliver a perfect balance of warm spices and fresh herbs in every bite. Served with mint chutney and lemon wedges, they make a stunning appetizer or main course.

Nutrition Facts

Per serving (estimated)

• 380 kcalCalories
• 24 gFat
• 9 gSaturated Fat
• 8 gCarbs
• 2 gFiber
• 2 gSugar
• 30 gProtein
• 620 mgSodium
• 480 mgPotassium
• 60 mgCalcium
• 4 mgIron
• 8 mgVitamin C
• 45 mcgVitamin A

Ingredients

For the kebab mixture

• 1 lb (450 g) ground lamb or goat
• 1 medium yellow onion, finely grated and squeezed dry
• 4 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 green chilies, finely chopped
• 3 tbsp fresh mint leaves, chopped
• 3 tbsp fresh cilantro, chopped
• 1 tbsp raw papaya paste (optional, traditional tenderizer)
• 1 tbsp gram flour (besan)

For the spice blend

• 1 tsp garam masala
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp Kashmiri red chili powder
• 1/2 tsp turmeric powder
• 1 tsp kosher salt
• 1 tbsp ghee or mustard oil
• 1 tbsp fresh lemon juice

For serving

• 1 lemon, cut into wedges
• 1 small red onion, sliced into thin rings
• 1/4 cup mint-coriander chutney
• 4 pieces warm naan or paratha

Directions

1. In a large mixing bowl, combine the ground lamb, grated onion, garlic, ginger, green chilies, mint, cilantro, and raw papaya paste. Mix well with your hands for 2 minutes.
2. Add garam masala, cumin, coriander, chili powder, turmeric, salt, ghee, lemon juice, and gram flour. Knead vigorously for 5-7 minutes until the mixture becomes sticky and holds together when pressed between your palms.
3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld and the mixture to firm up.
4. If using bamboo skewers, soak them in water for 30 minutes. Divide the meat mixture into 8 equal portions.
5. Wet your hands lightly and mold each portion firmly around a skewer, pressing to form a 5-inch long, even cylinder about 1-inch thick. Make sure the meat adheres tightly so it does not slip while cooking.
6. Preheat a grill, grill pan, or tawa over medium-high heat. Lightly brush the surface with oil.
7. Place the skewers on the hot grill and cook for 10-12 minutes, turning every 2-3 minutes, until charred on the outside and cooked through (internal temperature should reach 160°F / 71°C).
8. Alternatively, cook on a stovetop tawa with 1 tablespoon of oil, turning frequently to brown all sides evenly, about 12-15 minutes total.
9. Carefully slide the cooked kebabs off the skewers onto a platter. Serve hot with lemon wedges, sliced onions, mint chutney, and warm naan on the side.

Cook’s Notes

• Always squeeze out excess water from the grated onion thoroughly, otherwise the kebabs will steam and fall apart on the grill.
• Raw papaya paste contains the enzyme papain, which is the traditional tenderizer used in Mughlai kitchens; pineapple juice is a quick substitute.
• Wet your hands while shaping the kebabs to prevent the sticky mixture from clinging to your palms.
• For an authentic smoky flavor, finish the cooked kebabs over direct charcoal embers for 1-2 minutes, or smoke them briefly under a covered pot with a small piece of burning charcoal.
• If the mixture feels too loose, refrigerate it longer or add an extra teaspoon of gram flour to help it bind.

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