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Seekh Kebab

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Seekh Kebab
  • Chef:
  • Recipe Servings: 5
  • 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


  1. Chop the meat coarsely with a meat chopper on a hard wooden board.
  2. While chopping, add the red chilli powder and the salt.
  3. Continue to chop the meat, turning it over with hands dipped in ice-cold water until the red chillies and salt are well mixed.
  4. 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.
  5. Add the black cardamom powder, eggs, black cumin seeds, saffron, coriander and dry mint leaves. Blend it well.
  6. Divide the mixture into 8 equal-sized portions and keep aside on a greased tray.
  7. 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.
  8. Moisten hands again and smoothen the surface of the kebab.
  9. Roast it over a low charcoal fire, turning the skewer frequently until the kebab is reddish brown all over.
  10. Repeat the procedure till all the kebabs are done.