Seekh Kebab

Seekh Kebab

Juicy, spiced minced lamb pressed onto skewers and grilled over charcoal or under a hot grill - the classic Indian street and Mughlai kebab, served with mint chutney, onion rings and lemon.

Prep

30 min

Cook

15 min

Total

45 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •500 g (1 lb 1½ oz) lamb mince (keema), about 20% fat; chicken mince works but is leaner - add 1 tbsp oil
• •1 medium onion, finely grated, then squeezed completely dry
• •20 g (¾ oz) ginger, peeled and finely grated (about 1 tbsp)
• •15 g (½ oz) garlic, finely grated or pasted (about 4 cloves)
• •2 whole green chillies, finely chopped; adjust to taste
• •30 g (1 oz) fresh coriander, leaves and tender stems, finely chopped
• •10 g (⅓ oz) fresh mint, optional, finely chopped
• •2 g (½ tsp) salt, or to taste
• •5 g (1 tsp) garam masala
• •3 g (2 tsp) ground cumin
• •3 g (2 tsp) ground coriander
• •2 g (1 tsp) red chilli powder, Kashmiri chilli powder for colour, cayenne for heat
• •2 g (½ tsp) ground black pepper
• •1 g (¼ tsp) ground mace or nutmeg, optional, traditional in Mughlai versions
• •15 ml (1 tbsp) lemon juice
• •30 ml (2 tbsp) ghee or neutral oil, plus extra for greasing
• •1 whole lemon, cut into wedges, to serve
• •1 whole onion, sliced into rings, to serve

Steps

1. 1 Grate the onion, then squeeze it in a clean tea towel or through a sieve until almost no liquid remains - wet onion is the main reason seekh kebabs fall off the skewer.
2. 2 In a large bowl, combine the mince, squeezed onion, ginger, garlic, green chillies, coriander, mint (if using), salt, garam masala, cumin, ground coriander, red chilli powder, black pepper, mace or nutmeg, lemon juice and ghee.
3. 3 Mix and knead the mixture with your hand for 3–4 minutes until it becomes tacky and cohesive - this develops the sticky protein that binds the kebab. Cover and rest in the fridge for 20 minutes (or up to 4 hours).
4. 4 If using wooden skewers, soak them in water for 30 minutes first. If using metal skewers, wipe them clean. For a charcoal grill, light the coals now and let them burn down to glowing embers with no active flame.
5. 5 Lightly oil your hands. Take a portion of the mixture (about 100 g / 3½ oz) and press it around a skewer into an even sausage roughly 10–12 cm (4–5 in) long and 2.5 cm (1 in) thick, pressing your thumb and finger along it to leave shallow grooves.
6. 6 Grill over medium-hot charcoal, turning regularly, for 8–10 minutes, basting lightly with ghee or oil once or twice, until the kebabs are deeply browned, lightly charred at the edges and firm to the touch.
7. 7 Oven or grill (broiler) alternative: preheat to 220°C / 425°F / Gas 7. Set the skewers on a rack over a tray and grill 10–12 cm from the heat for 10–12 minutes, turning halfway, until browned and cooked through.
8. 8 Doneness cue: the kebab should feel firm, not squishy, with no pink juices. For ground meat, the safe internal temperature is 71°C / 160°F - check with a probe thermometer inserted into the thickest part.
9. 9 Rest for 2 minutes, then slide off the skewers. Serve hot with mint chutney, onion rings and lemon wedges.