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Lamb Seekh Kebab Recipe | A Fragrant Kebab

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Ingredients

Adjust Servings:
2 lbs Lean ground mutton/lamb
1 Large onion, finely chopped
1/2 cup Fresh mint leaves, finely chopped
1/2 cup Cilantro, finely chopped
1 tbsp Ginger paste
1 tbsp Green chilly paste
2½ tsp Ground cumin
2½ tsp Ground coriander
2 tsp Paprika
1 tsp Cayenne pepper (as needed)
2½ tsp Salt (as needed)
1/4 cup Oil
1 Fresh lemon
1 White egg yolk (optional)

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Lamb Seekh Kebab Recipe | A Fragrant Kebab

Features:
  • Lunch
Cuisine:

Refresh Your Tongue With Blended Aromatic Spices

  • 30 mins
  • Serves 15
  • Easy

Ingredients

Directions

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What is it?

What is so special about this Lamb Seekh Kebab Recipe? Unlike other dishes it is a perfect balanced blend of aromatic spices, mint and ground meat. It is all about marinating and grilling along with your favorite drinks. It is one of my favorite togo starters for outdoors especially while camping, pitch in your tent, make fire and start grilling. Grilling can be made through tandoor, electric oven, bbq grill, fire pit or as simple as on an open fire or the grate. Seekh Kebab can be made from lamb, beef, veal, chicken of your choices but unlike chicken, other meats have its unique taste. 

Seekh vs Shish Kebab not to be confused, think of earlier is made of ground meat and later with cubed meat. Serving this kebab with mint chutney makes a nice pair to refresh your tongue with blended aromatic spices and lingering cool effect. Marinating and grilling are made so easy that you don’t need to be a grill master. 

Lamb Seekh Kebab Recipe

What it taste like?

A balanced aromatic spices with a kick of mild spiciness

Ever since I started making my first lamb seekh kebab recipe with right proportion of aromatic spices with cayenne pepper and paprika, it never lets me down and the outcome is a balanced taste of all ingredients. Though I’m a super spicy eater, proportion of heat is lowered down so none of the ingredient is superseding over other with the exception of cilantro and mint with its mild fragrance while eating.

For any good grilling, marination for few hours or overnight is recommended but I bet this recipe doesn’t need to stay long after marination. I have made without the waiting time and the end result is always yummy. But if you want a twist of adjusting any of the aromatic spices that you may like, try it out and please comment on this post on how it turned out. For leveling up the spiciness I use green chili paste instead of more on paprika, cayenne pepper. So far I have settled down on this taste and both family and friends have given me a thumbs up on this kebab. 

Goes well with?

Pilaf, Naan, Mint chutney, Jeera Rice or as an appetizer

Serving hot seekh kebab with mint chutney, naan, pilaf, jeera rice makes a perfect combination. Two ways I enjoy eating this kebab, one with the main course and other as a starter with mint chutney as the combination of spices and tanginess with mint fragrance is a mouth-watering one. Eating any form of meat will take more time to digest as our digestive system has to break meat’s tissues but as this is made using minced or ground meat, make little easier to chew and digest.

Substitute

I have used paprika and cayenne pepper for spiciness but if these are not available in your market try with chili peppers. Make sure not to add too much as the heat may raise up and may not bring the balanced taste of each ingredients. Despite paprika’s fiery red color, not all paprikas are spicy. It is purely based on type of paprika used.

Grilling Steps

I do have char broil gas grill that works great for me for few years now. I can regulate the temperature from max to min that gives me a good handle while grilling.

  1. Switch on the grill & raise the temperature to 400 – 450 degree (high temperature). Once I see my grate little smoked or heated up, now is the best time to clean the grill grate if you haven’t.
  2. Place the meat skewers for about 2 – 3 mins on the grate. You may notice fat melts.
  3. Turn over the skewers for the same duration 3 -4 mins.
  4. Lower the temperature to 300 – 350 degree (medium high temperature)and grill it for 4 – 5 mins each side.
  5. Remove the meat skewers from the grill grate and let it sit for 4 -5 mins before serving. This is the time temperature raises high and meat will still be cooking.
  6. While the grate is hot, clean it again for next use.

Grilling Skewers

I use flat bbq skewers which are 23 inch longer and 1 inch wide are good enough to place the ground meat. I bought this from amazon which has a pack of 7 skewers with bag that works great for me and easy to store and travel.

Note

The temperature and the timings mentioned above are based on my gas grill. It may vary for other grill equipments, brands or type of grilling such as charcoal grill, over the stove grate, induction cooking.

Grilling Cautions

Though grilling is easy, there are few steps to be taken care of.

  1. As this lamb seekh kebab recipe is of lean meat, chances are high to burn out or over cooked which will make meat dry and non-juicy. Be close by.
  2. Do not turn over the skewer sides often to see whether it’s cooked.
  3. Adjusting the grilling temperature often makes the meat to cook uneven.
  4. Please be cautious on some of the grill lids may heat up while grilling.

Upon reading this recipe if you have enjoyed it, try it, taste it and comment below. Love to hear from you.

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Steps

1
Done

Mix all Ingredients in a bowl evenly (This is must to have evenly coated with all Ingredients). While refrigerating, load the mixture along with little bit of olive oil in ziplock bag.
If you don't have cayenne pepper & paprika, use red chili powder as a substitute.

2
Done

Use wet skewers for moulding or handful of mixture.

3
Done

In oven, preheat and grill for 10 mins each side or lesser as its a white meat, it will cook faster.

4
Done

Using Gas Grill

Switch on the grill & raise the temperature to 350 – 400 degree (high temperature). Once I see my grate little smoked or heated up, now is the best time to clean the grill grate if you haven’t.

5
Done

Place the meat skewers for about 2 – 3 mins on the grate. You may notice fat melts.

6
Done

Turn over the skewers for the same duration 3 -4 mins.

7
Done

Lower the temperature to 300 – 350 degree (medium high temperature)and grill it for 4 – 5 mins each side.

8
Done

Remove the meat skewers from the grill grate and let it sit for 4 -5 mins before serving. This is the time temperature raises high and meat will still be cooking.

9
Done

While the grate is hot, clean it again for next use.

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