Indian Lamb Seekh Kebab (Pan-fried Spicy Lamb Skewers)

These pan fried, juicy, minced lamb seekh kebab on skewers are packed with bold indian spices and a smoky flavor in every bite. This easy kebab recipe uses basic spices along with fresh herbs. I've included plenty of tips to make sure that your seekh kebabs don't break or fall off the skewers while cooking.

What sets this lamb seekh kebab recipe apart from my chicken seekh kebab recipe is the use of fewer spices. Lamb is naturally moist and super flavorful, unlike the mild taste of chicken keema, so there's no need to load it up to enhance the taste of kebab.

We absolutely love seekh kebab! But, more often than not, the ones we order from restaurants turn out to be either dry or lacking in flavor. A few years ago, I decided to take matters into my own hands and developed this recipe.

Unlike shami kebab, seekh kebabs are quicker to make. Quickly make the meat mixture, wrap it around the skewers or simply shape it between palms and then cook it.

They freeze beautifully and are perfect to serve as appetizer, in wraps or as a side dish with rice dishes. I love them straight off the pan, parceled inside a piece of tandoori roti, a slice or two of tomatoes or onions and drizzle of green chutney!

What is Seekh Kebab

Seekh kebab are spicy & smoky, tender minced meat kebabs incredibly popular in both India and Pakistan. Lamb mince is not that common in India, they use mutton keema in restaurants while in home versions, you will often find seekh kebab made with minced chicken. At street-side eateries and restaurants, they cook them in the high heat of a tandoor (clay oven).

In Indian cuisine, seekh kebabs come in a variety of regional styles. The key difference lies in the choice of seasonings, which define the flavor profile of each region. For instance, Mughlai seekh kebabs are mild tasting and have cashew powder and fried onions for a rich, delicate taste. In contrast, Punjabi-style seekh kebabs are known for their bold flavors with spices like garam masala and kasuri methi added in.

My Recipe

1. My seekh kebab recipe isn't based on any region, rather, on the flavors that we enjoy in a meat kebab aka spices, herbs and addition of chopped onions( so yum!).
2. For the best texture in seekh kebabs, I tested grinding the kebab mixture fully and partially and found that the latter works best. I fine-grind about two-thirds of the minced lamb meat and use the remaining one-third straight from the package. This creates a perfect balance of smoothness and a chewy bite.
3. I have tried many methods over the years from air frying to baking in oven but I figured that it's best to pan fry the seek kebabs made with meat. Pan frying is quicker (though messy) and you can actually see what's going on in terms of char on the kebabs. The kebabs turn out super juicy!
4. Some people like to add raw papaya paste or meat tenderizers but I feel that if you grind the meat properly, you don't need to. However if you have a doubt, you can add a tenderizing agent to this recipe if you wish.
5. I find that dried mint works wee bit better for flavor than fresh mint - however you use fresh if you like!

Ingredients

• Ground Lamb - For the juiciest, tender seekh kebab, it is best to use minced meat with high fat content (such as 80-20 ground lamb). In fact, in traditional recipes, they add suet for added richness. Avoid very lean minced meat, as it can make the kebabs dry and less flavorful.
• Green Chillies - We are talking indian green chillies that are super hot! Most of the heat in my recipe comes from them. I find that excessive red chili powder renders the kebab chalky so I rely on the fresh grasssy heat of green chilies. Use serrano peppers or thai chilies instead.
• Cilantro - Fresh cilantro leaves adds a herbaceous slightly citrusy flavor that brightens the rich meat mixture. Also its minced leaves scattered throughout the mixture enhance the visual appeal with a pop of green. Use only leaves.
• Dried Mint - It's one of my favorite herb to combine with lamb. I personally love the flavor of dried mint versus fresh mint. I also prefer dried mint over fresh, as fresh mint tends to blacken when ground, while dried mint provides a more concentrated and stable herbaceous note.
• Spices
  • Coriander Seeds - These bring citrusy notes to the kebab mixture.
  • Cumin Seeds - After toasting, they lend a smoky flavor and aroma to the kebabs.
  • Black Peppercorn - Lends a sharp heat to balance the richness of the lamb.
  • Cloves - Gives the kebabs a warm sweet-spicy taste and aroma.
  • Black Cardamom (Seeds only)- Imparts a smoky, woody depth that enhances the grilled, robust flavor of seekh kebabs(and red meat in general, you would notice me using black cardamom in many meat dishes). If you do not have these, simply skip or use seeds from 2-3 green cardamom pods.
  • Kashmiri Chili Powder - I use it for color (not the heat). Will not make your seekh kebabs red, rather prevent them from turning blackish brown after cooking. You could use degi mirch instead for adding medium heat.

Instructions

• Place a small pan on stove. Add the whole spices - cumin seeds, black peppercorns, coriander seeds and cloves. Open black cardamom or green cardamom pods (whichever you are using) and add the seeds to the pan. Dry roast the spices on low medium heat until they are toasty but not too brown. When you start little bit of smoke, turn off the stoves and immediately transfer them to a small dish. Let cool down.
• Grind or pound using a mortar pestle the cooled spices to a powder(not too coarse, nor fine). Your seekh kebab masala is ready!

• In a food processor jar fitted with metal blade, place 250g ground lamb. Add the minced ginger, garlic and green chilies. Sprinkle the seekh kebab masala we made along with kashmiri chili powder. Also add the dried mint and cilantro leaves.
• Process the meat on pulse mode about 8-10 times. Don't run the processor continuously since this warms up the meat and we don't want that. You will see small threads in the meat after grinding in the food processor. That's what we want.
• Transfer the ground meat to a large bowl. Now, add the 200g ground lamb straight from the package along with chopped(& squeezed) onions and salt.

• With gentle hands(wear gloves!) mix and knead the seek kebab mixture for 2-3 minutes. Hands are the best way to mix, however the kebab mixture will be slightly sticky. If touching bothers you, you could also use a soft spatula to mix the meat.
• Once mixed, set aside for 20-30 minutes, refrigerated for the kebab mixture to firm up.

Shape The Kebab

• If using wooden skewers, soak them in water for at least 30 minutes to prevent burning if you are grilling over open flame. Metal skewers are ready to use.
• Dip your hands in a small bowl of water or lightly oil them. This prevents the kebab mixture from sticking to your hands during shaping.
• Scoop a ball of kebab mixture (about ½ cup) and place at the top of the skewer. Gently press it while applying gentle but firm pressure around the skewer, spreading it downward to form a long, even cylindrical shape. Aim for a thickness of about ¾ inch to ensure even cooking.

• Shape the kebabs until all the mixture is used. Layer them on a plate or tray lined with parchment paper. Make sure that they do not touch each other.
• Refrigerate the shaped seekh kebabs again for 15-20 minutes. This helps them firm up and hold their shape during cooking.

Pan Fry The Kebab

• Place a grill pan or flat skillet on medium-high heat. Add ½ to 1 tablespoon of oil and let warm up. The oil should not get smoky.
• Using tongs, place the seekh kebabs in a single layer in the hot oil.
• Cook for 3-4 minutes per side, turning occasionally to cook on all sides. There will be a lot of spluttering and you will hear crackling sounds.

• Once cooked,(optionally) transfer the seekh kebabs on a wire rack(if possible) for 5-6 minutes. If placed on a plate directly the juices run out and make the charred outside a bit soggy.
• Serve warm lamb seek kebab with sliced onions, lemon wedges and green chutney.

My tested tips to Prevent Seekh Kebab from Breaking

1. Use high fat content keema. Fat helps bind the kebabs in addition to keeping them moist.
2. Don't skip grinding the keema mixture. I usually use food processor and after about 8-10 pulses you will notice fine white threads in the keema. We want those fat threads, they will hold your kebab together.
3. We need a finely minced kebab mixture. If it is chunky, the kebabs will break.
4. After grinding, knead the kebab mixture thoroughly. This activates the protein and makes the mixture cohesive and helps in binding it together.
5. Make sure to finely chop the onion and squeeze out as much water as possible before adding to the kebab mixture. As the kebab mixture rests, the salt draws out moisture of onions. This can make the mixture overly wet, leading to difficulties in shaping the kebabs and increasing the likelihood of them breaking apart during cooking.
6. Chill the kebab mixture before shaping, a cold & firm mixture is easier to shape.
7. I prefer making shorter seekh kebabs at home. They might not have the perfectly uniform, restaurant-style appearance, but they exude a homely charm, are easier to shape and don't break!
8. While the kebabs are on the skewers and cooking, avoid flipping or moving them too frequently, as this can make them fall apart.

Pair With