Seekh Kebabs

Seekh Kebab This simple lamb seekh kebab recipe is so good! Spicy kebabs served as starters or make yourself a fresh kebab roll for a delicious main.

Serves: 6 Large kebabs Prep Time: 30 mins Cook Time: 25 mins


  • 1 kg lamb mince

  • 1 medium onion, finely chopped

  • 1 tsp ginger (finely chopped)

  • 1 tsp garlic (minced)

  • 1 green chilli finely chopped (optional)

  • Handful of mint leaves, finely chopped

  • Handful of coriander, finely chopped

  • salt to taste


  • 1 tsp Coriander powder

  • 1 tsp Cumin powder

  • 1 tsp Paprika powder (half for mild)

  • 1 tsp Turmeric


  1. Preheat the oven to 180 degrees

  2. Chop the onions finely, squeeze to release the juice (this will stop the kebab mixture getting to moist and not sticking to the skewers)

  3. Into the minced lamb, add coriander powder, cumin powder, paprika powder, salt along with the onion, ginger and garlic, mint, coriander and green chilli.

  4. Mix with hand until everything is combined together. Leave to one side for 20 mins Make some raita whilst you wait, Raita goes amazingly with kebabs (see raita recipe in chutneys page)..

  5. To make the kebabs, Split the mixture into 6 large balls. Pierce it through the skewer. Working quickly but gently, spread the meat on the skewer with your hands.

  6. Place all kebabs onto a rack and place in the oven.

  7. Bake kebabs for 20-25 minutes, rotating as needed to brown the kebabs all around.

  8. Once cooked, slide of the kebabs onto a plate and serve with the raita.

TIP: If the meat mixture is too moist and doesn't stick to the skewer, add a few teaspoons of gram flour (besan). The flour will dry out the moisture.

SERVE: To make a seekh kebab roll, make a fresh naan or warm up some pitta bread, serve with a fresh salad or leaves and onions, with a drizzle of raita. If you don't like raita, try with some ketchup!

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