Indian & South Asian · Lunch · Dinner · Snack
Seekh Kebab
सीख कबाब (Seekh Kabab)
Juicy minced lamb seasoned with ginger, garlic, green chilli, fresh herbs and warm spices, shaped onto skewers and grilled until smoky and charred at the edges. This version uses lean lamb leg mince and a light brush of oil and is served with crisp onion and lemon.
- Prep
- 45 min
- Cook
- 17 min
- Total
- 62 min
- Serves
- 4
Calories come from: Carbs 14% · Fat 33% · Protein 53%
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Ingredients
For 4 servings- 500 glean lamb mince (from trimmed leg)
- 1 small80 gred onion, very finely chopped
- 4 cloves12 ggarlic, grated
- 1 tbsp15 gfresh ginger, grated
- 210 ggreen chillies, finely chopped
- 1/2 cup8 gfresh coriander (cilantro), chopped
- 1/4 cup5 gfresh mint, chopped
- 2 tbsp15 ggram flour (besan)
- 1 tspground cumin
- 1 tspground coriander
- 1 tspgaram masala
- 1/2 tspKashmiri chilli powder
- 1 tsp6 gsalt
- 1 tsp5 gvegetable oil, for brushing
- 2 tbsp30 glemon juice
- 1/2 medium60 gred onion, sliced into rings, to serve (optional)
Steps
- 1
If using wooden skewers, soak 8 of them in water for at least 30 minutes.
- 2
Toast the gram flour in a dry pan over medium-low heat for about 2 minutes, stirring, until it smells nutty; let it cool.
- 3
Squeeze the chopped onion firmly in a clean cloth to remove its liquid, so the kebabs hold together.
- 4
In a large bowl combine the lamb, squeezed onion, garlic, ginger, green chillies, coriander leaves, mint, toasted gram flour, cumin, ground coriander, garam masala, chilli powder and salt.
- 5
Knead the mixture by hand for 3-4 minutes until sticky and smooth.
- 6
Cover and chill for 20 minutes to firm up.
- 7
Divide the mixture into 8 portions; with wet hands, press each one around a skewer into a long, even sausage shape about 2 cm thick.
- 8
Heat a grill, barbecue or grill pan to medium-high and lightly brush the kebabs with the oil.
- 9
Grill for 12-15 minutes, turning every few minutes, until browned all over and cooked through to 71 °C / 160 °F in the centre.
- 10
Rest for 2 minutes, then drizzle with the lemon juice and serve with the sliced onion rings.
Swaps, storage and make-ahead
Swaps
- Swap half the lamb for lean minced chicken or turkey for a milder, lighter kebab, keeping the same spices; cook until the centre reaches 74 °C / 165 °F.
- Use lean minced beef instead of lamb if lamb leg mince is hard to find.
- Replace the gram flour with fine dried breadcrumbs if you don't have besan, but note this makes the kebabs no longer gluten-free.
- If you need the kebabs to stay gluten-free, choose a garam masala labelled gluten-free, since some spice blends may contain additives or be processed with wheat.
Storage
Refrigerate leftover kebabs in a covered container within 2 hours of cooking and eat within 3 to 4 days, reheating until steaming hot all the way through. Cooked kebabs can be frozen for up to 2 months; thaw in the fridge before reheating.
Make ahead
Mix the kebab mixture up to 1 day ahead and keep it covered in the fridge, or shape it onto skewers a few hours before grilling and chill until ready to cook. You can also toast the gram flour and chop the herbs a day in advance.
Nutrition values are for the recipe as written.
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Allergens and nutrition
No major allergens in the ingredients.
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (173 g) | Per 100 g | |
|---|---|---|
| Calories | 220 kcal | 127 kcal |
| Protein | 29.6 g | 17.1 g |
| Carbohydrates | 7.6 g | 4.4 g |
| of which sugars | 1.7 g | 1 g |
| Fiber | 1.6 g | 0.9 g |
| Fat | 8.3 g | 4.8 g |
| of which saturated | 3 g | 1.7 g |
| Sodium | 694 mg | 401 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
