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

Tanvi Srivastava
Pan-fried, tender lamb seekh kebab on skewers, made with spiced ground lamb and herbs. Bursting with juicy, smoky flavor in every bite! Serve as appetizer with green chutney, sliced onions and lemon wedges.
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Prep Time 15 minutes
Cook Time 10 minutes
resting time 15 minutes
Total Time 40 minutes
Course Appetizer
Cuisine Indian
Servings 10 -12 seek kebab

Ingredients
  

Whole Spices

  • 1.5 teaspoon cumin seeds
  • 2 teaspoon coriander seeds
  • 2-3 cloves
  • 18-20 black peppercorns
  • 1 large black cardamom pods (seeds only)

For Making Lamb Seekh Kebab Mixture

  • 450 g ground lamb I use 85-15, dont use lean mince
  • 2 teapsoon kashmiri red chili powder (lends the color, not the heat)
  • 3 teaspoon minced garlic
  • 1.5 teaspoon minced fresh ginger
  • 4-6 green chilies (very hot), adjust quantity to taste
  • 1 teaspoon dried mint
  • ⅓ cup fresh cilantro leaves
  • 3 tablespoon finely chopped onion squeeze out the juices
  • 1.5 teaspoon salt
  • cooking oil

For Serving

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!

Make The Seek Kebab Mixture

  • 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 & Pan Fry The Seekh Kebabs

  • 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.
  • 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.
  • Sprinkle a few pinches of chaat masala over warm lamb seek kebab and serve with sliced onions, lemon wedges and green chutney.

Notes

    1. Don’t over toast the spices. I happened to do it and the seek kebabs tastes burnt!
    1. Don’t skip grinding the meat mince. I tested the recipe by adding finely chopped herbs, alliums and spices to the ground lamb. The seek kebabs tastes fine but the texture was funny(super chewy!)
Tips To avoid 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.
Tried this recipe?Let us know how it was!