Seekh Kebab
An authentic non-vegetarian recipe from Delhi, India
Cook Time
45 mins
Servings
4 servings
Difficulty
MediumCategory
Non-VegetarianIngredients
For 4 servings
600g Minced lamb or mutton
1piece Onion, grated and moisture squeezed
30g Ginger-garlic paste
3piece Green chillies, minced
20g Fresh coriander, minced
10g Mint leaves, minced
10g Garam masala
8g Red chilli powder
5g Cumin powder
5g Chaat masala
30ml Oil
10g Salt
12 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Combine all ingredients in a large bowl. Mix thoroughly, kneading the mixture for 5 minutes to develop a sticky, cohesive texture.
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Refrigerate the mixture for 30 minutes.
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Divide into 8 portions. Mould each portion around a flat skewer, pressing and smoothing into a sausage shape, about 15 cm long.
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Grill over a charcoal fire or on a very hot grill for 10–12 minutes, rotating regularly, until cooked through with light char marks.
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Alternatively, cook under a preheated broiler for 8–10 minutes per side.
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Brush with a little oil halfway through cooking.
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Remove from skewers and serve on naan with sliced onion rings, lemon wedges, and green chutney.
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Chef's Tips
Squeezing moisture from the grated onion is critical — excess moisture causes the kebab to fall off the skewer.
Use flat metal skewers — round ones make it harder to get the kebab to hold its shape.
Charcoal grilling gives authentic smoky flavour that cannot be replicated with a gas grill.
The mixture must be kneaded well — under-mixed keema won't bind around the skewer.
About This Dish
Seekh Kebab is a traditional non-vegetarian dish from Delhi, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Squeezing moisture from the grated onion is critical — excess moisture causes the kebab to fall off the skewer. - Use flat metal skewers — round ones make it harder to get the kebab to hold its shape. - Charcoal grilling gives authentic smoky flavour that cannot be replicated with a gas grill. - The mixture must be kneaded well — under-mixed keema won't bind around the skewer.
Category
Non-Vegetarian
Cook Time
45 mins
Servings
4 servings
Difficulty
Medium