Seekh Kebab Recipe

Seekh Kebabs are flavorful little appetizers made from lamb (chicken or beef can also be used) that are traditionally prepared in a Tandoor (clay oven). Since most of us don’t have tandoors at home, try this easy recipe to make them without one. The use of fresh roasted and ground spices takes the flavor up a quite a few notches! Seekh kebab (also occasionally known as kebap, kabab, kebob, kabob, kibob, kebhav, kephav) is a recipe inspired from the Middle East and is now popular all over India, Pakistan, Bangladesh.

Prep Time: 25 minutes plus 1 hour marinating time
Cook Time: approx 5 minutes on each side (total time depends on size of skillet)
Serves: 4-6

Ingredients:

Ground Lamb -1 1/4 lbs (approx 1/2 kg) – chicken or beef can also be used
Fried Onions – 1 cup (75 g)
Cilantro (Coriander) – 20 sprigs, finely chopped
Green Chilies -to taste, finely chopped
Ginger Garlic Paste – 2 Tbsp
Coriander Seeds – 2 Tbsp
Whole Dry Red Chili – 3 or to taste
Egg – 1/2, beaten
Dry Mango Powder – 1 tsp
Whole Black Peppercorns – 1/2 tsp
Garam Masala – 1 tsp
Salt – to taste
Bread Crumbs – if needed for binding
Oil – for pan frying

Method:

1. In a stainless steel pan, dry roast Coriander Seeds, Dry Red Chilies (broken) and Whole Black Peppercorns until golden brown and aroma is released. Remove spices from hot pan and allow to cool.
2. Wash and drain Meat and blot with a paper towel to absorb as much moisture as possible.
3. To the Meat, add Fried Onions, Cilantro (Coriander Leaves), Green Chilies, Ginger/Garlic Paste, Garam Masala, Dry Mango Powder (amchur) and Salt.
4. Grind the cooled whole spices into a fine powder and add it to the meat.
5. Mix well (hands work great!), cover and keep in the refrigerator for 1 hour to marinate.
6. Remove from fridge, and mix in 1/2 of a beaten egg. If the mixture seems to “wet” to hold the shape of the kebab, Bread Crumbs can be added to absorb the moisture.
7. Heat a little Oil on a skillet.
8. Shape the Meat mixture into 3 inch ovals, slightly flatten them and place them on the hot Oil.
9. Brown the kebabs on one side, then flip them over and brown on the other side.
10. Serve hot with Mint Chutney.

Tip – If you are making a large batch of the kebabs, you can place them on an oiled baking sheet, spray them with cooking oil and broil them on High in your oven for 5-7 minutes on each side.

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0 thoughts on “Seekh Kebab Recipe

  1. Thanks for this great recipe! Cant wait to try it. Im living in India right now and dont have an oven at home, and have been looking for a way to make kababs on the stove. thanks!

    When frying the kababs, would you suggest keeping the heat on a low/medium to allow the meat to cook through, or would high heat also do it? Thanks. 🙂

    1. Hi Nadia,

      When frying, medium heat is most always needed for even cooking. High heat will overcook or burn the outside and leave the inside raw (unless the kebabs are really small).

  2. Hi,
    I havent tried this recipe but made something very like it with great success in the oven as long as my kebobs had a tray to support them. If I put the kebob mixture on a steel skewer and grill it on a charcoal BBQ, it almost always falls apart, mostly into the hot coals.What a mess and waste. Finally I decided to buy ready mixed ground meat from my local butcher, but it would be much easier to make my own. Please, please tell me what I am doing wrong!! Thank you!

  3. hey anuja and hetal ur website is really very awesum!
    I luv it!
    my qestion is really stupid but I would seriously like to know hw do you wash ground meat?? I tried washing it was a mess! pls help !!

    1. Hi Sayali,

      New research has shown that meat does not need to be washed. It actually spreads germs on your sink and countertop as the water splashes around. If cooked to the correct temperature, it should be fine.

      1. thanks Hetal,
        but you know the smell ground meat has really bothers me! and also on your video you say meat is washed and drained properly!I made kheema using your recipe but even after cooking and everything the smell was still there! how to wash it properly?

        1. I think that you may have an extra sensitive nose, and/or there’s more “smell” in your meat. I find the most odorless meat is usually organic, but this is a bit more expensive. As for washing-use a large sized fine sieve with a handle. I usually place this over a large mixing bowl to help drain the minced meat after washing. Hope this helps!

  4. Hey hetal n anuja
    U guys r grt….thanx for all the awesome recipes
    Jus a quick question…..when I make seekh kebab in an oven they get dry…. They r not very juicy. Why culd that be? If I cover them with a foil will they retain moisture, cuz the foil on my tray catches all the juices n the kebabs get dry.

    Plz answer soon…love ya food x

  5. Hi,the kabab recipe sounds gud…bt I wanna knw if the egg tht u adding in kababs, will it cut down its raw smell……
    N must say u bth r doing a gr8 job…all the best!!!!

  6. Hi Hetal & Anuja,
    I tried this recipe with minced goat meat and ground turkey – no one can tell the difference which meat is goat or turkey. I also made these on an indoor drill with no oil. Thank you for a great recipe and all your hard work. You both are the best !

    Jyothi

  7. Hi Hetal & Anuja,

    Your website is the one i recommend to all my friends (shared it with few of my clients too). I tried the Sheik Kebab and it came out flying colours. Thank u so much. Home made masala for this Kebab is much much easier and tastes better than the ready made store bought ones.

    Hav a request, i’ve been looking for the recepie of Chicken Patties that can be made and stored. I saw your video of the veggie version (the one u guys made with beans). Can u show how to make it with Chicken please…

    Thank you

    1. Hi Grace,

      Thanks so much for your support! We will put chicken patties on our list to do. In the mean time, you may want to try out our Fish Cutlets recipe (if you enjoy fish) :).

  8. Hi,
    I am very much fond of your Show. I tried the shikh kebab yesterday. It was awsome. Just wanted to thank you both for presenting the procedure in such a simple way which is delicious as well.

    Thnx once again..

    Ruchi.

  9. Hi,
    Where can I find fried onions in the store? I found french fried onions(ffo).Is it the same b’cos ffo had some breading kind of stuff on it.

  10. Hi, I have noticed that most of your recipes are Indian, and very few are other cuisine. so, I was having a small request that you guys make some other famous main dishes and desserts. Please make them fast boz i am tired of eating same old food everytime, specially in the summer when i am free. I want to try something new. when you guys make anything it is very easy and quick for me to follow. I learned to cook from watching you guys video. thanks

    1. We have our ‘Non-Indian’ recipes in our ‘Fusion’ section. Check it out.
      Also, we have a few more scdeduled for release very soon. Thanks for the feedback:)

  11. Hi,
    Can we make the kababs one day earlier, refrigerate them and just fry them the next day as and when required?

    1. Yes, they work out wonderful if they are made ahead. Roll them in the bread crumbs and from that point you can either refrigerate them or freeze them:)

  12. Thanks Hetal for the prompt reply! I did that and still it was a bit dry, maybe if I add yogurt or raw papaya, i really would appreciate your feedback. Also do you know any good crockpot recipes for chicken?

    Thank you. 🙂

    1. I make it all the time. I place them on foiled cookie tray, at 375 F, each side 12 mins on the center rack. The moisture from the kebabs keeps it moist. then for the final browning 3-4 mins each side. The key is the cookie tray with juices from the kebabs keep the kebabs from not drying.

  13. Thanks Hetal for the prompt reply! I did that and still a bit dry, maybe if I add yogurt or raw papaya, i really would appreciate your feedback. Also do you know any good crockpot recipes for chicken?

    Thank you. 🙂

  14. Hi Novicecook,

    When using the broiler, keep the oven shelf closer to the top where the heat is. Also, over-cooking can cause dryness. About 4-5 minutes on one side and 3-4 minutes on the other side should do it.

  15. Hi Guys,

    Firstly thanks for such a wonderful site, you guys are a real lifesaver with your quick yum recipes. I had a quick q’s, i tried your recipe and use the broiler which was great but as with any oven, the chicken kababs become very dry, is there any igredient that we can add to keep it moist or any tricks? I would really appreciate your response and loved your tangy paneer as well.

    thanks..:)

  16. Loved the recipe. Was wondering where I could find the coffee grinder you used to make the powder. The blender I have is not as good for grinding indian spices.
    Thanks .

  17. Hi there, i like your dishes alot. why dnt u try on some Afghani dishes in Indian style ofcourse. They are soooo delicious.
    Thanx

  18. Hi Anuja and Hetal,

    Thank you for this wonderful recipe..I tried it and it and it was really good..After making the kababs I inserted it in a metal skewer and just moved it around the open flame very carefully and it created that wonderful smoky effect..
    Can you give me the brand name and store where I can find that cofee grinder.
    thanks again

  19. Shalmali,
    In the US, the chicken cooks really fast and the broiler (similar to the tandoor) cooks at very high temp and really fast.

  20. Meena,
    Bamboo skewers are a great option (soak them before using). The advantage to using a back end of a spatula is that the hole is a little bigger (than a skewer) hence cooking a little faster.

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