Indian Seekh Kebabs

Indian Seekh Kababs

Manubahuguna /

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)
400 Calories
26g Fat
11g Carbs
30g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 400
% Daily Value*
Total Fat 26g 33%
Saturated Fat 10g 48%
Cholesterol 110mg 37%
Sodium 573mg 25%
Total Carbohydrate 11g 4%
Dietary Fiber 2g 6%
Total Sugars 5g
Protein 30g
Vitamin C 96mg 478%
Calcium 60mg 5%
Iron 3mg 16%
Potassium 651mg 14%
*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 if served 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

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A Note From Our Recipe Tester


  • 1.1 pounds (500 grams) ground lamb

  • 1/2 cup finely chopped 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 chilies, more to taste

  • Vegetable oil, for the grill

  • 1 large onion, cut into thin rings

Steps to Make It

  1. Gather the ingredients.

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

  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.

  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.

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

  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.

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


  • 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 smokey 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 non-stick frying pan and add some oil to just grease the pan. Fry on each side for 3 to 4 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.

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