Pakistani seekh kebabs

    1 hour

    These make mouthwatering starters or are good for a party. They can also be served as part of a main course. Everyone always asks me for the recipe when I make them!

    233 people made this

    Serves: 10 

    • 1 medium onion, quartered
    • 2 to 3 green chillies, or to taste
    • 4 large cloves of garlic
    • 2.5cm (1 in) piece root ginger
    • 2 medium potatoes
    • 675g (1 1/2 lb) lamb mince
    • 1 egg
    • 1 tablespoon gram (chickpea) flour
    • 1/2 tablespoon salt
    • 1/2 tablespoon chilli powder, or to taste
    • 1/2 tablespoon coriander powder
    • 1/2 tablespoon cumin powder
    • good handful of finely chopped fresh coriander leaves
    • 1/2 lemon, juiced
    • 10 bamboo skewers, soaked in water

    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. Process the onion, green chillies, garlic and root ginger in a food processor until finely chopped.
    2. Finely grate the potatoes and rinse thoroughly with water. Squeeze out as much water as possible by squeezing the grated potato in a sieve or clean tea towel.
    3. In a large bowl, combine the onion mixture and the potatoes with the mince and the remaining ingredients. Mix well. Cover, and leave in the refrigerator for a couple of hours or overnight.
    4. Take handfuls of the mixture and wrap around each skewer in the shape of a sausage. Place under a hot grill at the highest setting, or cook on a barbecue heated to high heat. Turn over once whilst cooking. Kebabs are done when both sides are crisp and browned, and when juices run clear.
    5. Serve hot with slices of onion and lemon wedges.

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    Reviews in English (3)


    I changed this a bit to take out the potato and it was yummy - sorry I just don't think potato belongs in a kebab! Basically just leave the raw kebabs in the fridge for a good few hours or overnight if you have time, so they don't fall apart. Added a bit more gram flour as well and it was yum  -  31 Jul 2012


    love this very tasty nice heat  -  13 May 2012


    Simply Amazing  -  23 Feb 2013