Authentic Seekh Kebabs
Seekh Kebabs are flavorful, spiced ground meat skewers traditionally cooked over a grill or open flame. They feature a blend of aromatic spices and herbs, giving them a smoky, savory aroma and juicy texture.
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Ingredients
- 500 gramsground lamb
or ground beef for a milder taste
- 1 mediumonion
finely chopped
- 4 clovesgarlic cloves
minced
- 1 inchginger
grated
- 1 piecegreen chili
finely chopped, optional for heat
- 2 tablespoonsfresh coriander leaves
chopped
- 1 tablespoonmint leaves
chopped
- 1 teaspoongaram masala
- 1 teaspooncumin powder
- 1 teaspoonred chili powder
adjust to taste
- 1 teaspooncorriander powder
- 1 teaspoonchaat masala
for dusting after cooking
- 1 teaspoonsalt
adjust to taste
- 0 ½ teaspoonblack pepper powder
- 2 tablespoonsbread crumbs
to bind
- 2 tablespoonsoil
for brushing the kebabs
- 6 piecesskewers
metal or soaked wooden skewers
Instructions
In a large mixing bowl, combine ground lamb, finely chopped onion, minced garlic, grated ginger, and chopped green chili. Mix thoroughly.
Add chopped coriander leaves, mint leaves, garam masala, cumin powder, red chili powder, coriander powder, salt, black pepper powder, and bread crumbs to the meat mixture. Mix well until all ingredients are fully incorporated.
Cover the bowl with plastic wrap and refrigerate the mixture for 1 hour. This resting time allows the flavors to meld and the mixture to firm up for easier shaping.
Preheat your grill or grill pan to medium-high heat (around 200°C / 400°F). If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
Divide the meat mixture into 6 equal portions. Take each portion and mold it firmly around a skewer into a long, cylindrical shape about 1 inch thick.
Brush the kebabs lightly with oil to prevent sticking and enhance browning.
Place the skewers on the grill and cook for about 12-15 minutes, turning every 3-4 minutes to ensure even cooking and charring on all sides.
Once cooked through and nicely charred, remove kebabs from the grill. Sprinkle with chaat masala for a tangy finishing touch.
Serve hot with sliced onions, lemon wedges, and green chutney or yogurt sauce.
