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Indian seekh kebab on a plate with garnishes and dip from above.
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5 from 6 votes

seekh kebab

Seekh kebabs are a fun and delicious way to mix up your grilling. Try an Indian twist on kebabs.
Prep Time30 mins
Cook Time20 mins
Course: Appetizer
Cuisine: Indian
Keyword: kabab, seekh kebab
Servings: 4
Calories: 345kcal
Author: romain | glebekitchen


Seekh kebab mixture

  • 1 lb ground lamb
  • 2 green chilies - I use finger hot green chilies
  • 1/2 cup shallot - as finely chopped as you can get it
  • 1/2 cup cilantro stems and leaves, finely chopped
  • 2 tbsp yoghurt plain (unflavoured)
  • 2 tsp garlic ginger paste
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1/2-1 tsp kashmiri chili powder
  • 1 1/2 tsp kosher salt

Seekh kebabs

  • 12 wooden skewers soaked in water
  • the seekh kebab mixture
  • 4 tbsp mint coriander chutney store bought or home made
  • 2 tbsp plain yoghurt
  • lemon to garnish


Prepare the seekh kebab mixture

  • Combine all the ingredients listed in the seekh kebab mixture ingredient list. Work the mixture with your hands to thoroughly combine. You don't need to be gentle here. Really work it all together.
  • Refrigerate for 20 minutes or so while you get your grill ready. Start soaking your skewers now.

Make the seekh kebabs

  • Light your grill. You want to grill over medium high direct heat. But you also want to leave yourself a cooler zone. For charcoal bank your fire on one side. For gas simply leave an element on low with the rest on medium high.
  • Prep your dipping sauce. Combine the mint coriander chutney with the yoghurt and stir to combine. Set aside.
  • Wet your hands. Grab a large golf ball worth of seekh kebab mixture. Roll it into a ball. Pass the skewer through the center of the ball. Now spread it out along the skewer. You are making little lamb tubes here. If the first couple don't quite work out just pull the lamb off and start again. You will get the hang of it.
  • Once you have skewered all the meat, transfer the kebabs to the grill. It's never a bad idea to give yourself a little insulation over the exposed wood portion of the skewers. A little strip of tin foil can make the difference between burned skewer stumps and useful skewers.
  • Grill, turning every couple minutes until the lamb is cooked through. You want an internal temperature of 160F. I know that is high but in the case of ground meat you need to be careful. Sucks. I know. Safety first.
  • Drizzle with a bit of fresh lemon juice. Serve with mint coriander chutney mixed with a bit of yoghurt.


This is a recipe that lends itself well to tinkering. You can vary the amount of shallot and cilantro to your taste. Mix up the spices a bit. Just keep the total ground spice to around 1 Tbsp   in all. Have fun with it. It's a pretty forgiving recipe.
If you don't want to make mint coriander chutney yourself they sell it jarred in Indian groceries. Just mix the mint coriander chutney and yoghurt 2:1. The recipe makes just over 1/4 cup of dipping sauce but you can make as much as you like. 2 parts chutney to 1 part yoghurt.


Calories: 345kcal | Carbohydrates: 3g | Protein: 20g | Fat: 27g | Saturated Fat: 12g | Cholesterol: 85mg | Sodium: 1032mg | Potassium: 302mg | Fiber: 1g | Sugar: 2g | Vitamin A: 235IU | Vitamin C: 3mg | Calcium: 50mg | Iron: 2mg