Seekh Kabab
Smoky, char-kissed minced meat skewers packed with fresh herbs and warm spices. These juicy seekh kababs capture the magic of a tandoor right in your own kitchen, coming together in under an hour for a restaurant-style meal at home.
For 4 servings
- prep
Soak the bamboo skewers.
Submerge 8 bamboo skewers in water for at least 30 minutes. This prevents them from burning during cooking.
- prep
Prepare the onion and herbs.
1.Grate 2 medium onions and squeeze out all excess water into a bowl. Discard the water.2.Finely mince 3 green chilies, 4 tablespoons coriander leaves, and 3 tablespoons mint leaves.TIPRemoving onion water is crucial — excess moisture will make the kababs fall off the skewer. - saute · ~3 min
Dry roast the gram flour.
Place 3 tablespoons gram flour in a small pan over low heat. Stir continuously until it turns light golden and releases a nutty aroma, about 3 minutes. Set aside to cool.
TIPDo not walk away — gram flour burns quickly and turns bitter. - mix · ~5 min
Make the kebab mixture.
1.In a large bowl, combine 500 g minced lamb, the squeezed grated onion, minced green chili, ginger-garlic paste, chopped coriander, and chopped mint.2.Add 1 teaspoon cumin powder, 1 teaspoon coriander powder, a pinch of garam masala, a pinch of red chili powder, and a pinch of salt.3.Sprinkle in the cooled roasted gram flour.4.Mix everything with your hands for 5 minutes until the mixture is sticky and well-combined.TIPThe gram flour acts as a binder — roast it well to avoid a raw taste. - rest · ~15 min
Rest the kebab mixture.
Cover the bowl and refrigerate for 15 minutes. This firms up the fat and helps the skewers hold their shape.
TIPCold meat mixture is far easier to shape around skewers. - assemble · ~10 min
Shape the kebabs onto skewers.
1.Divide the chilled mixture into 8 equal portions.2.With wet hands, take one portion and press it onto a skewer, forming a long sausage-like cylinder about 4 inches long.3.Squeeze the meat firmly along the skewer so it adheres and has no cracks.4.Repeat with the remaining 7 skewers.TIPKeep your palms wet — the meat won't stick to your hands. Squeeze tight to secure the shape. - grill · ~16 min
Grill the seekh kababs.
1.Brush a grill pan with 1 tablespoon oil and set it over medium-high heat until nearly smoking.2.Place 4 skewers on the pan. Cook for 3 minutes, then rotate a quarter turn every 2 minutes for even browning, about 8 minutes total.3.Baste the kababs lightly with the remaining 1 tablespoon oil as they cook.4.Remove from pan and drizzle with 1 tablespoon lemon juice immediately. Repeat with the remaining 4 skewers.TIPDon't move them for the first 3 minutes — a good crust needs to form. Rotate gently so they don't break. - garnish
Serve the seekh kababs with accompaniments.
1.Transfer the hot kababs to a serving platter. Sprinkle a pinch of chaat masala over them.2.Arrange 1 sliced onion into rings and lemon wedges on the side.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use wet hands when shaping the kebabs to prevent the sticky meat mixture from clinging to your palms.
- 2Chill the mixture for a full 15 minutes so the fat firms up and the kebabs hold together firmly on the skewer.
- 3Don't skip roasting the gram flour — raw besan leaves a chalky aftertaste that ruins the flavor.
- 4Squeeze the grated onion very dry; any excess water will steam the kebabs instead of letting them char.
- 5Rotate the skewers gently with tongs every 2 minutes after the first sear to build an even, smoky crust.
- 6Baste lightly with oil only after the first crust forms, or the meat may slip off the skewer.
- 7For best results, cook the kebabs in batches — overcrowding the pan lowers the heat and prevents charring.
Adapt it for your goals.
Chicken seekh kabab
Swap the lamb for 500 g of minced chicken thigh (for juiciness) and add 1 tablespoon of yogurt to keep it moist. Great for a lighter, faster-cooking alternative.
low oil / air fryerLow-oil / air-fryer
Skip the oil for pan-grilling and cook the skewered kababs in an air fryer at 180°C for 10 minutes, flipping halfway. Perfect for those cutting back on oil without losing the char.
beef seekh kababBeef seekh kabab
Replace lamb with 500 g of minced beef chuck (80/20 lean-to-fat ratio). The higher fat content keeps the kababs juicy and gives a deeper, meatier flavor.
gluten free / grain freeGluten-free / grain-free
The recipe is already grain-free because it uses gram flour. Just double-check that your garam masala and chaat masala are certified gluten-free, and it's safe for gluten-sensitive meals.
extra spicy versionExtra-spicy version
Add 1 extra green chili and 1/2 teaspoon of cayenne pepper to the mixture. For fiery seekers who want a serious heat kick alongside the herbaceous notes.
Why this is on our healthy list.
High-Quality Animal Protein
Lamb shoulder provides complete protein with all essential amino acids, supporting muscle repair and satiety.
Rich in Iron and B Vitamins
Lamb is a natural source of heme iron and B12, which help combat fatigue and support healthy red blood cell production.
Antioxidant-Packed Herbs
Fresh coriander and mint deliver a dose of antioxidants and anti-inflammatory compounds, adding flavor without extra salt or fat.
Digestive-Friendly Spices
Cumin, ginger, and garlic in the kebab mixture are traditionally used to aid digestion and reduce bloating.
Low in Added Sugar
This dish contains no added sugar, making it a naturally savory, blood-sugar-friendly option for balanced meals.
Frequently asked questions
The mixture was likely too wet or not chilled enough. Make sure you squeeze out all onion water and refrigerate the mix for at least 15 minutes before shaping.
