Lamb Kebab
Seekh kebab is spiced minced lamb, shaped like sausages around skewers and grilled over charcoal until crisp outside and juicy inside. The name comes from the Persian sikh, meaning skewer.
The mince is spiced with garam masala, toasted cumin and coriander seeds, green mango powder, and fresh chillies. Chickpea flour (besan) binds the meat so the sausages hold their shape on the skewer. Green mango powder adds a sour note that balances the richness of the lamb.
The dish belongs to North Indian cooking and dates from the Mughal era. Today seekh kebab is common street food across India and Pakistan. Served hot with lime wedges, naan, and a cooling raita.
Ingredients
Serves 6
- 750 g minced lamb, lean
- 1 tsp fresh ginger, grated
- 1 large onion, finely chopped
- 25 g besan (chickpea flour)
- 2 fresh green chillies, finely chopped
- 1 tsp green mango powder (amchur)
- 1 tbsp salt
- 2 tbsp lemon juice
- 1 egg
- 2 tbsp coriander leaves, freshly chopped
- 50 g ghee, melted (or 1 tbsp vegetable oil)
- lime wedges, to serve
Spices
- ½ tsp poppy seeds, toasted and ground
- 1 tsp garam masala
- 1 tbsp chilli powder, yellow or red
- ½ tsp black pepper, freshly ground
- 1 tsp black cumin seeds, toasted and ground
- 1 tbsp ground coriander
Directions
Mix the minced lamb, ginger, onion, besan, chilli, mango powder, salt, and lemon juice in a bowl. Add all the spices and mix well. Cover and leave the mixture to rest for 30 minutes so the flavours come together.
Work the egg and chopped coriander into the mince. Knead thoroughly until sticky and cohesive — the stickiness is what keeps the sausages on the skewer.
Divide the mixture into 12 equal portions. Shape each portion into a long, thin sausage around a skewer. Press the mixture firmly all the way around. Flatten slightly if you want a longer sausage.
Heat the grill well, or light the charcoal and let it burn down to glowing embers. Place the skewers on the grill and brush with melted ghee or oil. Turn regularly so they brown evenly on all sides. Brush again with each turn.
Grill the kebabs for 20–30 minutes until cooked through and with dark, crispy patches on the outside. Lamb can still be slightly pink in the centre.
Serve the skewers very hot, straight from the grill, with lime wedges alongside.
Notes
Active time about 30 minutes plus 30 minutes resting. Cooking time 20–30 minutes.
The mixture can be prepared the day before and kept covered in the refrigerator. It improves with a longer rest.
If grilling over charcoal, use thick metal skewers or soak flat bamboo skewers in water for an hour beforehand. Thin round sticks cause the mixture to spin when you turn them.
Traditionally served with naan, a raita of yoghurt and cucumber, and onion rings drizzled with lemon juice.
See Also
Cucumber Raita (Kheera Raita)
Mint Raita
Green Chutney
Mango Chutney (Indian Style)
