Indian Seekh Kebabs

Indian Seekh Kebabs

The Spruce Eats / Kristina Vanni

Prep: 20 mins
Cook: 12 mins
Chill : 2 hrs
Total: 2 hrs 32 mins
Servings: 4 servings
Yield: 4 9-inch Kebabs
Nutrition Facts (per serving)
405 Calories
27g Fat
8g Carbs
31g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4
Amount per serving
Calories 405
% Daily Value*
Total Fat 27g 35%
Saturated Fat 10g 51%
Cholesterol 117mg 39%
Sodium 576mg 25%
Total Carbohydrate 8g 3%
Dietary Fiber 1g 4%
Total Sugars 3g
Protein 31g
Vitamin C 5mg 23%
Calcium 55mg 4%
Iron 3mg 14%
Potassium 547mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Kebabs are a delicious meaty appetizer that has taken many forms in the Middle East. Full of heavily seasoned ground meat, a skewer is cooked either on a grill or inside a clay oven. The origin is hard to pinpoint, as many cuisines in the vicinity have multiple versions of kebab, but the meat always has plenty of spices and herbs and will be cooked to juicy perfection. Side dishes are also varied, but our version, the Indian-inspired seekh kebab, is made with lamb and can be served with mint chutney or cucumber raita.

These delicious kebabs can be made with any minced meat, and despite the common, but incorrect, belief that there is no beef consumption in India, there are many beef versions of this tasty dish. But lamb is preferred, although delicious chicken versions exist too. Terrific as an appetizer, kebabs make a nice side dish to the main meal. The other misconception is that seekh and shish kebabs are the same, but the first is made out of ground meat and the latter is made out of seasoned cubed meat.

This recipe will serve four people as a main dish and six to eight people if served as an appetizer. While seekh kebab is best made and eaten fresh, the raw mix can be prepared in advance and frozen. When you are ready to eat, just thaw to room temperature and cook as instructed. Before you start, be sure to have flat rectangular stainless steel skewers to build your kebabs. Unlike thin, round metal or bamboo skewers, flat metal skewers will grip the meat better and prevent it from rotating as you cook.

"These delicious kebabs can be made in advance and refrigerated until you're ready to grill. The mix of ingredients combined with grilling give the kebabs a wonderfully intense flavor. I served the kebabs and onions with naan and a side salad." —Diana Andrews

Seekh Kabab Tester Image
A Note From Our Recipe Tester


  • 1.1 pounds (500 grams) ground lamb

  • 1/2 cup finely chopped onion (about 1 medium onion)

  • 1/2 cup fresh coriander, chopped

  • 1 tablespoon unsweetened plain yogurt

  • 2 teaspoons lemon juice

  • 2 teaspoons minced garlic

  • 2 teaspoons minced ginger

  • 1 1/2 teaspoons kosher salt

  • 1 teaspoon garam masala

  • 2 teaspoons finely chopped green chiles, more to taste, optional

  • Vegetable oil, for the grill

  • 1 large onion, cut into thin rings

Steps to Make It

  1. Gather the ingredients.

    Ingredients to make Indian Seekh kebabs

    The Spruce / Kristina Vanni

  2. Place all seekh kebab ingredients except the oil and onion rings into a large mixing bowl.

    Indian Seekh kebab ingredients in a large bowl

    The Spruce / Kristina Vanni

  3. Use your hands or a spoon to mix the ingredients thoroughly until they are well blended. Cover and refrigerate for 2 hours or until the mixture is firm.

    Indian seekh kebab meat mixture in bowl

    The Spruce / Kristina Vanni

  4. Divide the meat mix into 4 equal portions. Take each portion and form it into a long sausage-like kebab while pressing onto a flat metal skewer. Do this until the mix has firmly adhered to the skewer. Use some water on your hands to prevent the meat from sticking to them. Repeat the process with each portion.

    Skewered meat mixture on a baking sheet

    The Spruce / Kristina Vanni

  5. Place skewered kebabs on a platter or small baking sheet. If not cooking right away, cover with cling film and keep refrigerated.

    Kebabs covered with plastic wrap

    The Spruce / Kristina Vanni

  6. Heat grill to medium. Grease the grill grates with oil to avoid sticking. Grill the kebabs about 5 minutes per side, using a spatula to carefully turn them, until just cooked through with a crusty exterior. The minimum safe temperature for lamb consumption is 145 F—if possible, check with an instant-read thermometer.

    Indian Seekh kebabs grilling

    The Spruce / Kristina Vanni

  7. Place the raw onion rings on a serving plate. Transfer the cooked kebabs onto the plate and serve hot.

    Indian seekh kebabs served on sliced onions

    The Spruce / Kristina Vanni


  • For ground meat kebabs, flat rectangular metal skewers work better than thin round metal or bamboo skewers. The meat will cling and form more easily around this type of skewer and will not spin around when being flipped on the grill.
  • If not grilling the kebabs right away, refrigerate the raw skewered kebabs to keep them at a food-safe temperature, as well as to keep them firm and less likely to fall apart on the grill.

Can I cook the kebabs on the stove or in the oven?

Although nothing beats the smoky flavor of grilling the kebabs, not everyone has access to a grill. You can cook your kebabs on the stove and in the oven:

  • If using the stove, heat up a large nonstick frying pan and add some oil to just grease the pan. Fry on each side for three to four minutes, or until done.
  • If using the oven, preheat it to 450 F. Place the kebabs on a roasting pan and brush with oil on both sides. Bake for 25 to 30 minutes, carefully turning halfway.

Recipe Tags: