Lamb seekh kebab

Lamb seekh kebab


17 people made this

About this recipe: 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

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.

Recently viewed

Reviews (1)


Great kababs - 15 Oct 2014

Write a review

Click on stars to rate