Seekh Kebab

Nutrition · per serving

Steps

1. 1

   If using wooden skewers, soak them in water. Preheat a grill pan, barbecue, or oven grill to high heat. Finely grate the garlic and ginger, finely chop the green chilli, mint, and coriander, and slice the red onion.

   3 cloves, finely grated garlic15 g, finely grated ginger1 small, finely chopped green chilli10 g, finely chopped fresh mint leaves15 g, finely chopped fresh coriander leaves80 g, thinly sliced red onion
2. 2

   In a bowl, combine the ground lamb, egg, garlic, ginger, green chilli, chopped mint, chopped coriander, ground cumin, ground coriander, salt, and black pepper. Mix firmly with your hand for 1 to 2 minutes until the mixture looks sticky and cohesive; this helps the kebabs hold to the skewers.

   400 g ground lamb1 small egg3 cloves, finely grated garlic15 g, finely grated ginger1 small, finely chopped green chilli10 g, finely chopped fresh mint leaves15 g, finely chopped fresh coriander leaves1 tsp ground cumin1 tsp ground coriander1 tsp fine sea salt1/2 tsp black pepper
3. 3

   With damp hands, divide the mixture into 4 equal portions. Press each portion firmly around a skewer into long sausage shapes about 2 cm thick. Compact the meat well so there are no cracks; if any appear, smooth them over with wet fingers.

4. 4

   Brush the hot grill or grill pan lightly with ghee. Grill the seekh kebabs for 8 to 10 minutes, turning every 2 to 3 minutes, until well browned with light charring on the outside and the centre reaches at least 71°C. The kebabs should feel firm and release easily from the pan when properly seared.

   1 tbsp ghee
5. 5

   Rest the kebabs for 2 minutes so the juices settle. Serve hot with sliced red onion, mint, and lemon wedges for squeezing over.

   80 g, thinly sliced red onion5 g fresh mint leaves1/2, cut into wedges lemon

Origin & History

Seekh Kebab is a beloved South Asian dish made by shaping seasoned minced meat onto skewers and cooking it over open fire or high heat. In Pakistan, it is especially popular at kebab shops and family gatherings, where smoky char and aromatic spices define its appeal. Regional versions vary in heat, herbs, and spice balance.