Seekh Kabab Recipe

Seekh Kabab Recipe
Photo Credit:
If there's one thing meat-lovers can never get enough of, it's the Seekh kabab. What could be more inviting than soft, tender, minced meat, grilled to perfection on a charcoal fire? Nothing, right? Well, you see, it isn't really tough to make it at home. Here's how you can tickle those taste buds.
Seekh Kabab Recipe
Difficulty Average
Rating 6.4 / 10 (8 votes)
Recipe Type Non Veg.
  • 500 gm Lamb (minced)
  • 1 tsp Brown Color
  • ¾ tsp Garam Masala
  • 1 tsp Garlic Paste
  • 1 tbsp Raw Papaya Paste
  • 1 tsp Ginger Paste
  • 2 tbsp Cashewnut Paste
  • 2 tsp Thick Cream
  • 2 Onions (chopped)
  • 2 tsp Carom Seeds
  • 2 tsp Dried Mango Powder
  • 2 tbsp Rock Salt
  • 3 tbsp Cumin Seed
  • 1 tbsp Dry Ginger
  • 1 tsp Black Pepper
  • 1/2 tsp Nutmeg Powder
  • 10 Lemon Wedges
  • 1 tsp Chat Masala
  • Oil for frying
How to make Seekh Kabab:
  • Wash lamb and put it in a strainer. Gently press to squeeze out all the water.
  • Add all the ingredients, except chat masala, oil and lemon wedges, to the lamb and mix well.
  • Keep it aside for about an hour.
  • After the due time, make medium-sized balls out of lamb mixture.
  • Heat a gas oven or an electric oven along with skewers.
  • Hold a hot skewer carefully in the other hand and spear the balls one by one on the hot skewer.
  • Keep gap between the balls, while spearing them on the skewer.
  • Likewise, spear all the remaining balls on all the other skewers.
  • Place the skewers in the oven. Keep rotating the skewers, occasionally.
  • When cooked, gently remove the kababs from the skewers with the help of a napkin.
  • Heat the oil in a non-stick pan to shallow fry the kebabs.
  • Sprinkle some chat masala on the kebabs.
  • Seekh kabab is ready to eat. Serve it with lemon wedges.