Indian spicy seekh kebabs

Indian spicy seekh kebabs


7 people made this

About this recipe: This recipe hails from North India. My mum uses just the right amount of spices to suit all. They're great as a main, sandwich filler or for picnics. Leftovers can be frozen.

Umaima Shafiq

Serves: 10 

  • 250g (9 oz) minced lamb or chicken
  • 200g (7 oz) channa dhal
  • 4 green chillies
  • handful chopped fresh coriander
  • handful chopped fresh mint
  • 1 teaspoon turmeric
  • 1 teaspoon chilli powder
  • 1 dessertspoon cumin
  • 1 teaspoon allspice
  • 250ml (9 fl oz) water
  • 50g (2 oz) fresh breadcrumbs
  • 1 egg
  • 1 dessertspoon salt
  • skewers
  • vegetable oil for frying (optional)

Prep:15min  ›  Cook:15min  ›  Ready in:30min 

  1. Add the meat, dhal, chillies, herbs, spices and water to a pressure cooker and cook according to manufacturer's instructions. Once pressure has been released, open the cooker and allow the mixture to cool slightly.
  2. Once cooled, process the mixture along with the breadcrumbs, egg and salt.
  3. Take handfuls of the mixture and wrap around each skewer, forming the shape of a sausage.
  4. Shallow fry the kebabs in a large frying pan over medium high heat. Alternatively, brown the kebabs under the grill, turning once to brown on both sides.

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Reviews (1)


This is a complete mess of a recipe! Do not try it! Far too much chana dall which , together with the corriander, results in the dish becoming a thick brownish-green dall mixture, not tasting of meat at all! I can only suggest the quantity of dall was intended to be wet and cooked dall and not dry chana dall which I used? But I'm not going to try it again...too horrible and a very unattractive colour resembling deposits usually seen on a walk in the park! - 19 Feb 2010

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