pakistanilambkebabgrilledpaleobeginner

Seekh Kebab

Name: Seekh Kebab
Prep time: 15 min
Cook time: 10 min
Total time: 27 min
Yield: 2
Cuisine: Pakistani
Ingredients: 400 g ground lamb; 1 small egg; 3 cloves, finely grated garlic; 15 g, finely grated ginger; 1 small, finely chopped green chilli; 10 g, finely chopped fresh mint leaves; 15 g, finely chopped fresh coriander leaves; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp fine sea salt; 1/2 tsp black pepper; 1 tbsp ghee; 1/2, cut into wedges lemon; 80 g, thinly sliced red onion; 5 g fresh mint leaves

These seekh kebabs are juicy, smoky, and deeply savoury, with fragrant cumin, coriander, fresh mint, and a gentle heat from green chilli. Charred outside and tender within, they make a quick, satisfying meal with bright lemon and crisp onion on the side.

27 min

2 servings

648 kcal

Pakistani

Ingredients

Kebab mixture

400 gground lamb
1 smallegg
3 cloves, finely gratedgarlic
15 g, finely gratedginger
1 small, finely choppedgreen chilli
10 g, finely choppedfresh mint leaves
15 g, finely choppedfresh coriander leaves
1 tspground cumin
1 tspground coriander
1 tspfine sea salt
1/2 tspblack pepper

For shaping and grilling

1 tbspghee

To serve

1/2, cut into wedgeslemon
80 g, thinly slicedred onion
5 gfresh mint leaves

Instructions

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.
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.
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
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.
5
Rest the kebabs for 2 minutes so the juices settle. Serve hot with sliced red onion, mint, and lemon wedges for squeezing over.

Nutrition per serving

648 kcal

Calories

42g

Protein

Carbs

51g

Fat

Fiber

Notes

•For beginner-friendly shaping, chill the mixed kebab mixture for 5 minutes if it feels too soft, though this is optional.
•If you do not have skewers, shape the mixture into 4 long oval logs and grill them the same way.
•Avoid overcooking; lamb seekh should stay juicy inside while fully cooked through.
•Serve with a simple cucumber salad to keep the meal paleo-friendly.

Background

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.

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