Lamb seekh kebab

    2 hours 50 min

    Authentic tasting Indian lamb kebabs just like you get at your local Indian restaurant. Easy to make. BBQ for best flavour or grill. Make a double batch and freeze for an easy spur of the moment BBQ.

    Samantha's Supper

    Kent, England, UK
    65 people made this

    Serves: 2 

    • 200g lamb mince
    • 1/2 tablespoon lemon juice
    • salt to taste
    • 1 teaspoon ginger paste
    • 1 garlic clove, crushed
    • 1 small green chilli, diced (seeds removed)
    • 1/2 teaspoon dried cumin
    • 1/2 teaspoon dried coriander
    • 1 small egg, beaten
    • good pinch garam masala
    • 1/2 small onion, chopped
    • 1 tablespoon chopped fresh coriander
    • 1/2 teaspoon garam masala
    • pinch dried fenugreek
    • pinch cayenne
    • 4 bamboo skewers

    Prep:15min  ›  Cook:35min  ›  Extra time:2hr marinating  ›  Ready in:2hr50min 

    1. Add all the ingredients to a food processor.
    2. Pulse slowly to incorporate and blend slowly for a couple of minutes or until the mixture becomes a thick paste.
    3. Remove and add to a bowl, cover and place in the fridge for at least 2 hours or overnight.
    4. Soak the skewers in water for 30 minutes. Divide the lamb mixture into 4 equal portions.
    5. Shape each portion around a skewer tightly and repeat with remaining skewers. Place back in the fridge whilst the BBQ is heating up.
    6. BBQ or grill for 30-35 minutes over medium heat, turning over frequently and try not to dry out.
    7. Serve with a wedge of lemon and fresh coriander as a garnish.

    Serving suggestion

    Serve as part as a tandoori mixed grill - see BBQ tandoori chicken recipe.

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    Great kababs  -  15 Oct 2014