Ghilaafi Seekh Kebab
Melt-in-the-mouth minced lamb skewers wrapped in a colorful coat of finely chopped bell peppers and onions. This Awadhi delicacy grills up beautifully with a tender interior and a lightly charred, crunchy vegetable crust.
For 8 servings
- prep · ~30 min
Soak the chana dal.
Wash the chana dal and soak in enough water for 30 minutes. Drain well before using.
TIPDrain thoroughly — excess water will make the kebab mixture loose. - mix · ~5 min
Prepare the kebab mixture.
1.In a large mixing bowl, add the double-minced lamb, drained chana dal, ginger-garlic paste, and chopped green chili.2.Add the finely chopped onion, coriander leaves, and mint leaves.3.Sprinkle in garam masala, red chili powder, roasted gram flour, and salt.4.Mix everything thoroughly with your hands for 4-5 minutes until the mixture turns slightly sticky and well combined.TIPThe roasted gram flour binds everything — don't skip roasting it lightly in a dry pan first. - prep · ~10 min
Shape the kebabs onto skewers.
1.Divide the mixture into 8 equal portions.2.With wet hands, press one portion evenly around a skewer, forming a long cylindrical kebab about 4-5 inches long.3.Smooth the surface with damp fingers so the kebab is even all around.4.Repeat with remaining skewers and mixture.TIPKeep your hands wet with cold water to prevent the meat from sticking. - prep · ~5 min
Coat the kebabs with chopped vegetables.
1.Spread the finely chopped bell peppers and half onion on a flat plate.2.Roll each skewered kebab over the vegetable mix, pressing gently so the bits stick to the surface.3.Ensure the coating covers the kebab evenly on all sides.TIPChop the vegetables as finely as you can — large pieces won't stick properly. - grill · ~8 min
Cook the kebabs on a grill pan.
1.Heat a grill pan over medium-high heat and brush lightly with oil.2.Place the skewered kebabs on the pan and cook for 3-4 minutes on one side until charred.3.Rotate gently and cook another 3-4 minutes on the other side.4.Baste with a little melted ghee while grilling for extra juiciness.TIPDon't turn too often — let a crust form before rotating, otherwise vegetables fall off. - serve · ~1 min
Serve hot with lemon and chutney.
Transfer the Ghilaafi Seekh Kebabs to a serving plate. Squeeze fresh lemon juice over the top and garnish with chopped coriander leaves. Serve immediately with mint chutney and onion rings.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Wet your hands with cold water while shaping the mixture to prevent it from sticking to your fingers.
- 2Chop the bell peppers and onions for the coating as finely as possible so they adhere well to the kebab surface.
- 3Let the kebabs sear undisturbed for 3-4 minutes before turning to build a stable crust and keep the coating intact.
- 4Baste with ghee during grilling to boost moisture and add a rich, nutty flavor to the lamb.
- 5Make ahead by assembling skewered kebabs up to the coating step; refrigerate and grill just before serving.
Adapt it for your goals.
Chicken
Swap minced lamb with ground chicken breast for a leaner, lighter kebab — add 1 tablespoon of yogurt to the mix to keep it moist.
air fryerAir-fryer
Cook the coated kebabs in an air fryer at 180°C (350°F) for 10-12 minutes, turning halfway; this reduces oil use and still gives a crispy vegetable crust.
gluten freeGluten-free
The recipe is naturally gluten-free as written (no wheat ingredients); double-check that your garam masala is pure spice blend without fillers.
Why this is on our healthy list.
Rich in Iron
Minced lamb provides heme iron, which is easily absorbed and helps prevent fatigue and support healthy blood.
Good Source of Protein
Lamb and chana dal together supply high-quality protein for muscle repair and sustained energy.
Vitamin C from Bell Peppers
The crunchy coating of raw bell peppers adds vitamin C, which boosts immunity and aids iron absorption.
Frequently asked questions
Drain the soaked chana dal very well and use lean lamb; excess water or fat makes the mix loose. Refrigerate the mixture for 15 minutes before shaping.
