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Seekh Kebab Recipe

Seekh Kebab
How To Make Seekh Kebab

About Seekh Kebab Recipe: Succulent skewered lamb kebabs that go perfect with some hari chutney and onion ringlets. A delicious recipe to cook on festivals such as Eid or as a starter dish at a get-together with friends and family!

  • Total Cook Time1 hr
  • Prep Time 15 mins
  • Cook Time 45 mins
  • Recipe Servings4
  • Easy

Ingredients of Seekh Kebab

  • 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 tsp saffron (ground with some water or milk)
  • 1 tbsp coriander leaves, finely chopped
  • 1 tsp dry mint leaves

How to Make Seekh Kebab

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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.

Key Ingredients: hind leg of lamb (boneless), Kashmiri red chilli powder, salt, black cardamom seeds, Eggs (lightly beaten), black cumin seeds, saffron (ground with some water or milk), coriander leaves, dry mint leaves

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