Kashmiri Seekh Kebab
Minced lamb seasoned with Kashmiri spices — fennel, dry ginger, Kashmiri red chilli, and no raw onion — moulded onto flat metal skewers and grilled over charcoal until the exterior chars slightly while the interior remains juicy and soft. The fennel dominates and the moderate Kashmiri chilli gives colour rather than heat. Eaten as a starter or alongside Wazwan preparations.
Cuisines
Kashmiri
Mughlai
Best for
Lunch
Dinner
Build a full meal around Kashmiri Seekh Kebab
Get a matched combo of sides and accents
Recipe
Prep: 20 min
Cook: 15 min
Total: 35 min
2-3 servings
Ingredients
|
500 grams | Lamb , minced |
|
1 medium | Onion , finely chopped |
|
2 tablespoons | Ginger-garlic paste |
|
1 teaspoon | Chili Powder , Kashmiri red |
|
1 teaspoon | Cumin , ground |
|
1 teaspoon | Coriander , ground |
|
1/2 teaspoon | Garam masala |
|
1/4 teaspoon | Fennel Seed , ground |
|
1 teaspoon | Salt |
|
1 tablespoon | Cilantro , finely chopped |
|
1 tablespoon | Mint , finely chopped |
|
1 | Egg |
|
2 tablespoons | Oil |
|
— | Skewer |
Instructions
- 1 In a large bowl, combine minced lamb, onion, ginger-garlic paste, Kashmiri red chili powder, ground cumin, ground coriander, garam masala, ground fennel seeds, and salt.
- 2 Add chopped fresh coriander and mint to the mixture.
- 3 Crack the egg into the mixture and mix well until all ingredients are thoroughly combined.
- 4 Cover the bowl and let the mixture marinate in the refrigerator for at least 30 minutes.
- 5 Preheat a grill or a non-stick pan over medium heat.
- 6 Divide the mixture into equal portions and shape each portion around a skewer to form long kebabs.
- 7 Brush the kebabs with oil and place them on the grill or pan.
- 8 Cook the kebabs for about 10-12 minutes, turning occasionally, until they are evenly browned and cooked through.
- 9 Remove from heat and serve hot.
Tips
For best results, use metal skewers and ensure the mixture is well chilled before shaping.