Why does my seekh kebab fall off the skewer?
Too-lean mince, mix at room temperature when skewering, or air pockets. Use 15-20% fat lamb, work with cold mix, and press firmly.
Indian · starter
Seekh Kebab — spiced minced lamb on flat skewers
#indian#chef:priya#lamb#kebab#non-vegetarian
35m
Total time
4
Servings
320
kcal
medium
Difficulty
May 20, 2026
INGREDIENTS.
4
Meat
- 600 g minced lamb, 15-20% fat
Produce
- 80 g onion, very finely grated and squeezed dry
- 15 g garlic, minced
- 15 g ginger, minced
- 20 g fresh coriander, finely chopped
- 2 green chili, minced
Spice
- 1.5 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp garam masala
- 0.5 tsp red chili powder
- 0.5 tsp black pepper, freshly ground
- 1 tsp chaat masala for finishing
Pantry
- 1.5 tsp salt
- 2 tbsp neutral oil for brushing
THE METHOD.
tap to check off
0/7 done
FAQ · Things people ask
About this recipe.
Can I cook these under an oven grill?
Yes. Maximum grill heat, skewers on a rack, 4 minutes per side. The outside won't char as evenly as over coal but the result is good.
What is the right serving?
2-3 seekh per person as a starter, with mint chutney, sliced red onion, and lime wedges.
Related · You might also cook
Keep going.
indianmedium
Chole Bhature: Spiced Chickpeas and Fried Bread, Done Together
Chole bhature is a Delhi street breakfast — the spiced chickpeas are sharper and more sour than a standard chana masala, and the bhature are deep-fried leavened bread that puff dramatically in oil. The two need to be made within 30 minutes of each other; bhature go soft quickly.
80 min 4
Read No image yet
indianmedium
Dahi Bhalle — lentil dumplings in spiced yogurt
Dahi bhalle is a North Indian street food and celebration dish — soft urad dal dumplings soaked until they collapse, served under cold spiced yogurt with tamarind and green chutneys.
50 min 4
Read No image yet
indianmedium
Gulab Jamun — milk-solid dumplings in cardamom syrup
Gulab jamun — khoya-based dumplings soaked in rose-cardamom syrup — is the default Indian celebration sweet, eaten warm or at room temperature, and deeply forgiving once you understand the fry temperature.
50 min 6
Read No image yet
indianeasy
Kadai Paneer: Wok-Cooked Paneer With Capsicum and Whole Spices
Kadai paneer is defined by its kadai masala — a coarsely ground blend of coriander seeds and dried red chili that gives the dish its characteristic rough texture and heat. The capsicum is added late to keep it firm; the paneer is seared first so it holds its shape.
40 min 4
Read