Minced Meat Skewers (Seekh Kebab)
सीख़ कबाब Seekh KebabSay it: SEEKH kuh-BAAB
Seekh kebab is a Mughlai classic from North India: finely minced lamb kneaded with green chile, fresh coriander and mint, warm spices and a little yogurt, then pressed around long iron skewers and grilled over fierce heat. The name comes from the seekh, the skewer that gives the kebab its sausage shape. Inside the kebabs stay juicy and soft, outside they take on a smoky char. They are served as a starter or in a kebab platter with mint chutney and onion rings.
Minced Meat Skewers (Seekh Kebab)
सीख़ कबाब, Seekh Kebab
Pronounced SEEKH kuh-BAAB
- Serves
- 4
- Prep
- 25 min
- Cook
- 12 min
- Total
- 37 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains milk. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Kebabs
To finish
Method
Soak 8 wooden skewers in water for 30 minutes. Meanwhile, toast the besan in a dry skillet over medium heat, stirring, until it smells nutty and turns a shade darker, 2-3 minutes; tip out to cool.
In a large bowl, combine the lamb, onion, ginger-garlic paste, green chiles, coriander, mint, toasted besan, garam masala, cumin, ground coriander, chili powder, salt, 1 tbsp (15 g) of the ghee, lemon juice and yogurt.
Mix with your hands, squeezing and kneading until the mixture turns sticky and holds together in a ball, 3-4 minutes. Cover and refrigerate for 30 minutes to firm up and let the flavors meld.
Divide the mixture into 8 equal portions of about 2 oz (55 g). With wet hands, press each portion around a skewer into a 4-5 inch (10-12 cm) sausage about 1 inch (2.5 cm) thick, pinching the ends so it grips the skewer.
Heat a grill, grill pan or tandoor to medium-high, about 400°F (200°C). Brush the grate with 1 tbsp (15 g) of the ghee.
Grill the kebabs, turning every 3-4 minutes and basting with the remaining 1 tbsp (15 g) ghee, until browned, lightly charred at the edges and cooked through, 10-12 minutes. Lamb should reach 160°F (71°C) and chicken 165°F (74°C).
Rest for 2 minutes, then slide the kebabs off the skewers. Sprinkle with chaat masala and serve hot with lemon wedges, onion rings and mint chutney.
Regional variant: Murgh Seekh Kebab (चिकन सीख़ कबाब)
Use 1 lb (450 g) finely minced chicken thigh instead of lamb, keeping all other ingredients the same but adding 1 extra tbsp (8 g) of toasted besan since chicken is leaner and looser. Knead and chill exactly as above, shape on skewers and grill for 8-10 minutes, basting once, until the juices run clear and the chicken reaches 165°F (74°C).
Cook's notes
- Squeeze the grated onion in a clean cloth until almost dry; extra moisture makes the mince slide off the skewers.
- Knead the mince longer than feels necessary — the sticky, paste-like texture is what keeps the kebabs from falling apart.
- If the mixture is too soft to hold its shape, work in another teaspoon of toasted besan; if it crumbles, add a teaspoon of water.
Serve with
Mint chutney, onion rings, lemon wedges and warm naan or paratha.
Make ahead and storage
Shape the kebabs on skewers, cover and refrigerate up to 4 hours, then grill just before serving. Leftovers keep 2 days and reheat gently in a covered pan.
