Awadhi Seekh Kebab
Spiced minced lamb pressed onto iron skewers and cooked in a tandoor or over charcoal — fragrant with cardamom, mace, and nutmeg, a staple of Lucknawi kebab culture.
Cuisines
Awadhi
Mughlai
Best for
Lunch
Dinner
Snacks
Build a full meal around Awadhi Seekh Kebab
Get a matched combo of sides and accents
Recipe
Prep: 20 min
Cook: 12 min
Total: 32 min
2-3 servings
Ingredients
|
250 grams | Lamb , minced |
|
1 medium | Onion , finely chopped |
|
2 tablespoons | Ginger-garlic paste |
|
1 teaspoon | Red chili powder |
|
1 teaspoon | Garam masala |
|
1 teaspoon | Coriander powder |
|
1 teaspoon | Cumin , powder |
|
1 tablespoon | Lemon juice |
|
2 tablespoons | Cilantro , fresh, chopped |
|
1 tablespoon | Mint , chopped |
|
2 tablespoons | Gram Flour |
|
— | Salt , to taste |
|
— | Oil , for basting |
Instructions
- 1 In a large bowl, combine minced lamb, onion, ginger-garlic paste, red chili powder, garam masala, coriander powder, cumin powder, lemon juice, chopped coriander, and mint leaves.
- 2 Add the egg and gram flour to the mixture. Season with salt and mix well until all ingredients are thoroughly combined.
- 3 Cover the mixture and let it marinate in the refrigerator for at least 30 minutes to allow the flavors to meld.
- 4 Preheat the grill or oven to medium-high heat.
- 5 Divide the mixture into equal portions and shape each portion around skewers to form long kebabs.
- 6 Place the skewers on the grill or in the oven and cook for about 10-12 minutes, turning occasionally and basting with oil, until the kebabs are cooked through and have a nice char.
- 7 Remove from heat and serve hot with mint chutney or your choice of dip.
Tips
For best results, use metal skewers as they conduct heat and help cook the kebabs evenly.