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Seekh Kebabs – Spiced Minced Meat Skewers

Seekh Kebabs are a tandoori delicacy made from spiced minced lamb or chicken, shaped around skewers, and grilled until smoky and juicy. They’re a favorite appetizer in North Indian cuisine and often served at festive gatherings.

Nutrition & Benefits:
Packed with protein, iron, and spices that aid digestion. Using lean meat keeps them healthier.

Serving Suggestions & Variations:

  • Serve with mint chutney, onion salad, and naan.

  • Make smaller kebabs for party starters.

  • Try baking or air-frying for a healthier twist.

Cooking Tips:

  • Use skewers and press mixture firmly to avoid breaking.

  • Keep mince slightly coarse for texture.

  • Baste with butter or ghee for extra juiciness.

FAQs:

  • Why do my kebabs break? → Add binding like besan (gram flour) or egg.

  • Can I make Seekh Kebabs without skewers? → Yes, shape into patties or sausages.

  • Which meat works best? → Lamb or goat for traditional taste, chicken for leaner option.

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Seekh Kebabs – Spiced Minced Meat Skewers

Seekh Kebabs are made with spiced minced lamb or chicken, shaped onto skewers, and grilled to perfection. Juicy, smoky, and flavorful, they’re a North Indian tandoori delicacy.
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Prep Time 20 minutes
Cook Time 25 minutes
Servings: 4
Course: Appetizer, Main Course
Cuisine: Italian, Mughlai, North Indian
Calories: 400
Ingredients Method Notes

Ingredients
  

Ingredients:
  • 500 g minced lamb/chicken
  • 1 onion finely chopped
  • 2 green chilies chopped
  • 2 tsp ginger-garlic paste
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp chili powder
  • ½ tsp garam masala
  • 2 tbsp fresh coriander chopped
  • 1 tbsp oil
  • Salt to taste
  • Skewers metal or wooden, soaked if wooden

Method
 

Instructions:
  1. Mix minced meat with onions, chilies, spices, coriander, and salt.
  2. Shape mixture onto skewers into long kebabs.
  3. Grill in oven/tandoor or pan-fry until browned and cooked through (12–15 minutes).
  4. Brush with oil or butter for extra flavor.

Notes

Serving Suggestions:
  • Serve hot with mint chutney and onion rings.
  • Can be wrapped in paratha/naan for kebab rolls.
  • Pairs beautifully with biryani or as part of a tandoori platter.