Seekh Kebab
Minced meat kebab on a skewer — finely ground mutton or beef mixed with onion, green chilli, fresh coriander, garam masala, and raw papaya (as tenderiser), pressed around a flat metal skewer and cooked in a tandoor or over charcoal until just cooked through with a light outer char. The texture is loose and moist, not firm like kofta. Served with hari chutney and roomali roti, a central dish of Old Delhi's Jama Masjid-area restaurants.
Cuisines
Hyderabadi
Awadhi
Mughlai
Punjabi
Delhi
Best for
Lunch
Dinner
Build a full meal around Seekh Kebab
Get a matched combo of sides and accents
Recipe
Prep: 20 min
Cook: 20 min
Total: 40 min
2-3 servings
Ingredients
|
250 grams | Lamb , minced or beef |
|
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 teaspoon | Salt |
|
2 tablespoons | Cilantro , fresh, finely chopped |
|
1 tablespoon | Lemon juice |
|
1 | Egg |
|
2 tablespoons | Ghee or oil |
|
6 | Wooden Skewer , soaked in water |
Instructions
- 1 In a large mixing bowl, combine the minced meat, chopped onion, ginger-garlic paste, red chili powder, garam masala, coriander powder, cumin powder, and salt.
- 2 Add the chopped coriander leaves, lemon juice, and egg to the mixture and mix thoroughly until well combined.
- 3 Cover the mixture and let it marinate in the refrigerator for at least 30 minutes.
- 4 Preheat the grill or oven to 200°C (392°F).
- 5 Divide the mixture into 6 equal portions and shape each portion around a soaked wooden skewer, pressing gently to form an even log shape.
- 6 Brush the kebabs with ghee or oil to prevent sticking and enhance flavor.
- 7 Place the skewers on the grill or in the oven and cook for 15-20 minutes, turning occasionally, until the kebabs are cooked through and have a nice char.
- 8 Serve hot with mint chutney and lemon wedges.
Tips
For extra juiciness, you can add a tablespoon of cream to the meat mixture.