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Seekh Kebab
Spiced minced meat shaped on skewers and grilled - iconic street-side kebab with smoky flavor.
30 mins
15 mins
4 people
Mughlai
Minced lamb
Twice-minced for fine texture
500g
Onion
Very finely chopped
1 medium
Ginger-garlic paste
2 tbsp
Green chilies
Finely chopped
3
Cilantro
Finely chopped
1/4 cup
Garam masala
1 tsp
Cumin powder
1 tsp
Egg
1
Breadcrumbs
2 tbsp
🍽️ Charcoal grill
→ Oven broiler or grill pan
Good char without open flame
🍽️ Metal skewers
→ Aluminum foil shaped kebabs
No skewers needed
Knead mince vigorously with all ingredients for 5-7 minutes.
💡 Pro Tip: Kneading develops proteins that hold kebabs together on the skewer
Refrigerate mixture for 30 minutes.
💡 Pro Tip: Cold mixture shapes better and holds on skewer
Shape meat around skewers in long cylindrical form.
💡 Pro Tip: Wet hands prevent sticking while shaping
Grill on high heat, turning every 2-3 minutes until charred all around.
💡 Pro Tip: Don't move too frequently - let each side develop char
Baste with butter in last minute. Rest 2 minutes before removing from skewers.
💡 Pro Tip: Butter basting adds restaurant-level richness
- ✓Knead the mince thoroughly for binding
- ✓Mince should be very fine - ask butcher to double-mince
- ✓Refrigerate before shaping
- ✓High heat is essential for char
- ✓Don't overcook - juicy inside is key
- ✓Serve immediately off the grill
- →With mint chutney and rumali roti
- →With naan and onion rings
- →In a wrap with salad