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Seekh Kebab


Seekh Kebab

Seekh Kebab



Recipe Servings


Recipe Cook Time


Succulent skewered lamb kebabs that go perfect with some hari chutney and onion ringlets.


  • 1 kg hind leg of lamb-boneless

    4 tsp Kashmiri red chilli powder

    3 tsp salt

    1 tsp black cardamom seeds-powdered

    2 eggs, lightly beaten

    3/4 tsp black cumin seeds

    1 1/4 saffron, ground with some water or milk

    1 Tbsp coriander leaves-chopped finely

    1 tsp dry mint leaves


Chop the meat coarsely with a meat chopper on a hard wooden board.

While chopping, add the red chilli powder and the salt.

Continue to chop the meat, turning it over with hands dipped in ice-cold water until the red chillies and salt are well mixed.

Collect the chopped meat in a dish and refrigerate in the freezer for an hour. Remove the chopped meat from the freezer and mix well. Then pass it through a mincing machine twice.

Add the black cardamom powder, eggs, black cumin seeds, saffron, coriander and dry mint leaves. Blend it well.

Divide the mixture into 8 equal-sized portions and keep aside on a greased tray.

Moisten hands with ice-cold water and mould one portion around a skewer, pressing and shaping it to the size of a 6" long sausages.

Moisten hands again and smoothen the surface of the kebab.

Roast it over a low charcoal fire, turning the skewer frequently until the kebab is reddish brown all over.

Repeat the procedure till all the kebabs are done.

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Key Ingredients: lamb meat, kashmiri mirch, salt, black cardamom, egg, cumin seeds, saffron, mint leaves, coriander leaves

Tags: Kashmiri, Kebab, Lamb, Meat