Lamb Seekh Kebabs are a delicious and juicy appetizer, that date back to the royal Mughal kitchens. Minced lamb meat is mixed with a host of spices, then arranged carefully and firmly on a skewer. Once grilled on a coal fire, they are ready to melt in your mouth. Check out our Lamb Seekh Kebab recipe to start making lip-smacking starters at home.
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Lamb Seekh Kebab: Melt-in-Mouth Lambs Kebabs for the Soul
Take a large mixing bowl and add all the ingredients such as lamb mince, chopped onion, ginger-garlic paste, coriander, yoghurt, garam masala, lemon juice, salt and green chillies. Use your hands to mix the ingredients thoroughly. Cover the bowl with a cling film and refrigerate for an hour.
Take the minced meat from the fridge and mix it well once more time. Take equal portions and press them on the skewer in the shape of a sausage.
Take a grill pan and baste it with some oil. Place the skewers in the pan and grill the kebabs until they turn golden brown. Turn the skewers at intervals. Baste the kebabs with more oil if required. Serve hot with mint chutney.
You can grill the kebabs in an oven if a grill pan is not available. One indication that the kebabs are ready is when the kebabs start releasing fat.
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Frequently Asked Questions
Can I make the marinated mix beforehand?
Yes. You can make the marinated keema mix beforehand and store it in the refrigerator. When required, thaw it at room temperature and make the kebabs.
Can I use wooden skewers?
Yes. Make sure to soak them in water before you thread the minced meat.