lamb seekh kebab recipe

Written ByJenny Smyth Posted on
lamb seekh kebab recipe
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The Best lamb seekh kebab recipe

I’m so excited to share my favorite lamb seekh kebab recipe with you all. This dish has a special place in my heart, not just because it’s a staple in Indian cuisine, but also because it’s a crowd-pleaser in my household. My kids love helping me prepare the skewers, and the aroma of the spices fills the entire house.

It’s a perfect recipe for any occasion, whether it’s a family gathering or a quick weeknight dinner. The best part? It’s incredibly easy to make and requires minimal ingredients.

I like to serve it with a side of naan bread or basmati rice, and let me tell you, it never fails to impress. The combination of the tender lamb, crunchy onions, and flavorful spices is absolute perfection. I’ve experimented with various recipes over the years, but this one remains my go-to.

Not only is it delicious, but it’s also packed with nutrients and makes for a great meal prep option. I’ve been making this recipe for years now, and it never gets old. My family and I have fallen in love with the rich flavors and textures of this dish.

Whether you’re a seasoned cook or a beginner, this recipe is sure to become a staple in your kitchen too. I’ve even started experimenting with different marinades and spices to give it an extra kick. My kids can’t get enough of it!

And trust me when I say that this recipe is perfect for any mealtime – breakfast, lunch, or dinner. It’s also an excellent choice for meal prepping as you can make the kebabs ahead of time and store them in the fridge for later use.

Lamb Seekh Kebab

Lamb Seekh Kebab

4.7 from 783 votes

These lamb seekh kebabs are spiced minced lamb skewers cooked on a grill or in a pan. They are perfect as an appetizer or main course with mint chutney and naan.

Prep Time20 mins
Cook Time15 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Kebabs

500g minced lamb
1 small onion, finely chopped
2 cloves garlic, minced
1 inch ginger, grated
2 green chilies, finely chopped
1/4 cup fresh coriander, chopped
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp garam masala
1/2 tsp red chili powder
1/2 tsp salt
1 egg, beaten
2 tbsp gram flour (besan), roasted
1 tbsp lemon juice

For Serving

Mint chutney
Lemon wedges
Onion rings

👨‍🍳Directions

1In a large mixing bowl, combine minced lamb, chopped onion, garlic, ginger, green chilies, coriander, cumin powder, coriander powder, garam masala, red chili powder, salt, beaten egg, roasted gram flour, and lemon juice.
2Mix thoroughly with your hands for about 5 minutes until the mixture is well combined and sticky.
3Cover and refrigerate for 30 minutes to allow the flavors to meld.
4Preheat your grill or grill pan over medium-high heat until hot.
5While the grill heats, divide the lamb mixture into 8 equal portions.
6Shape each portion around a soaked wooden skewer, forming a long, even sausage shape about 6 inches long.
7Press firmly so the meat adheres to the skewer.
8Place the skewers on the hot grill, turning occasionally, and cook for 10-12 minutes.
9The kebabs should be evenly browned on all sides and cooked through, with an internal temperature of 160°F.
10They will feel firm to the touch and have a slight char for added flavor.
11Remove the kebabs from the grill and let them rest for 2 minutes.
12Carefully slide them off the skewers onto a serving platter.
13Serve hot with mint chutney, lemon wedges, and onion rings.

🔧Equipment

Mixing bowl
Wooden skewers (soaked in water for 30 minutes)
Grill or grill pan
Tongs
Basting brush

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 22g💛Saturated Fat: 9g❤️Cholesterol: 95mg🧂Sodium: 480mg🌾Total Carbs: 8g🥦Dietary Fiber: 2g🍬Sugars: 2g🥩Protein: 28g

📝Notes

For best results, use lamb with some fat content to keep the kebabs moist. Soaking wooden skewers prevents them from burning on the grill. You can also pan-fry the kebabs in a little oil if you do not have a grill.

Watch Video Of How Lamb Seekh Kebab Works

Storing leftover seekh kebabs is easy. Let them cool completely then place them in a sealed container and refrigerate for up to 4 days.

To reheat I like to warm them in a hot skillet with a little oil or in a 350 degree oven for about 10 minutes. This keeps the outside crisp and the inside juicy.

For serving I often make extra because these kebabs are great in so many ways. You can tuck them into warm naan bread with yogurt sauce and fresh mint for a quick lunch.

They also work well over rice with a side of cucumber salad or chopped into a wrap with lettuce and tomatoes. Whether for a family dinner or a backyard barbecue these lamb seekh kebabs always deliver big flavor with little fuss.

❓ Frequently Asked Questions About Lamb Seekh Kebab

Q: What is lamb seekh kebab?

Lamb seekh kebab is a popular Indian dish made from marinated lamb skewers that are typically grilled over an open flame.

Q: What are the key ingredients in this recipe?

The key ingredients in this recipe include lamb mince, onions, ginger paste, garlic paste, cumin powder, coriander powder, red chili powder, salt, lemon juice, ghee or oil for brushing skewers.

Q: Can I use ground beef instead of lamb?

While you can experiment with other meats like ground beef or chicken breast if you prefer.

Q: How do I store leftover seekh kebabs?

You can store leftover seekh kebabs in an airtight container in the refrigerator for up to 3 days or freeze them for longer storage.

Q: Can I make seekh kebabs ahead of time?

You can prepare the marinade mixture and store it in the refrigerator overnight before assembling the skewers.

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