Simple Seekh kebab recipe

Mallika Basu - Simple Seekh kebab recipe

Our Australian neighbour planned an all day BBQ to celebrate turning 21 (again). Of course, the weather here is more Mordor than Melbourne. So last minute the BBQ, the aptly-named Outback, had to be transported from the communal garden to his three square feet balcony on the second floor of our building. This threw my party trick into total disarray. Sausages and burgers would work just fine on the billowing monster. But my tandoori chicken was clearly out of the question unless our neighbours fancied masala upholstery. I took a chance on this Lamb Seekh Kebab recipe, for soft and buttery ground lamb kebabs to share or simply eat all by yourself. If anything was going to impress the 30 grown men and women, it was this. But by the time I shaped them, had a shower and slipped on a ra ra miniskirt, the party was in full swing. Mounds of food lay all over the table. The crowd were more interested in the vodka on tap than soft, buttery kebabs of Mughal origin. I sneaked off later, slyly taking the platter of kebabs back downstairs with me. Turned the grill on. Cooked a few to perfection. And ate them with copious amounts of Dhaniya Pudina Chutney and tomato ketchup. Even the best-laid plans...


Peel the ginger, garlic and remove the hard stalk ends on the mint and coriander. Beat the egg in a little bowl.

In a food processor, whizz the ginger, garlic, fresh coriander and mint together with one quarter of the mince and half the egg. You want to grind the meat to a creamy smooth paste. Then remove this into a large mixing bowl and blitz another quarter of the meat with the remaining egg.

Now, add in the remaining meat in the mixing bowl with the spices and salt and go in with your fingers mixing the whole lot. You want the ground meat and the mince to integrate well together so no one notices that you cheated by not grinding half the mince.

Cover this bowl and chill for about an hour or more if you can. I had a quick beauty sleep.

When you’re ready to go, dampen your hand and divide the mixture into 15 even size lumps. A moist hand will prevent the mixture from sticking to your hands. Then take each lump and shape it like a sausage around each skewer. Keep wetting your palm to make this process really easy.

Finally BBQ or grill on a high flame for 20 minutes turning every 5 minutes to ensure even cooking. Enjoy piping hot with a green chutney. Preferably in the company of friends…

13 responses to “Simple Seekh kebab recipe”

  1. notyet100 says:

    mmmmm…feel like eatin now,..cAN I PREPARE THIS WITH CHICKEN MEAT.?

  2. dollybasu says:

    amazing . great ,

  3. R.Punitha says:

    Hi Mallika,
    You are giving a different dish with very very simple ingredients, looking good, and very easy to prepare. Thank you, Bye….

  4. Deeba says:

    Ooooooooooh Mallika…what fun. Wish I had a ra ra skirt (mini would drive the crowds away if they saw me)LOL…I would have come too. Love the look of ’em kebabs. Tell me, have you ever tried these without the egg? I’m quite a non-eggy person. I’ve made chicken seekhs without eggs 7 they seemed to hold up fine.

  5. sangeeth says:

    my first time here girl and ur blogs cool….keep rockin…

  6. This looks awesome Mallika! I would have a sneaked a few myself! 😉

  7. Yay for Aussie BBQs! 🙂

    Those kebabs sound so good I’m surprised you wanted to to share them. The more for you, the better!

    BTW, the weather in Melb is pretty unpredictable and often stormy, so it may have been closer than you think 😉

  8. Yay for Aussie BBQs! 🙂

    Those kebabs sound so good I’m surprised you wanted to share them. The more for you, the better!

    BTW, the weather in Melb is pretty unpredictable and often stormy, so it may have been closer than you think 😉

  9. smithz says:

    the kabab recipe is amazingly simple… however one problem i always face is having my meat fall off the skewers. Is there a solutn for this

  10. Mallika says:

    Thanks guys!

    Deeba – I would suggest two tablespoons of flour or cornflour to hold the kebabs together. But then you’ll need a pretty amazing food processor to grind the dry meat together.

    Smithz – The chilling part is really important. If you can keep the meat mixture in the fridge for 1-2 hours. If it’s still troublesome then floor (as above) is your answer. But to be honest, mine came out just fine at the first go! Maybe you should try this recipe.

    Christie – Ooops. I couldn’t think of anther City in Australia beginning with M. Any suggestions?

  11. lee says:

    I once made a Sikh kebab by sticking a skewer into my Indian friend.

  12. rosie lovell says:

    lady lumps!
    these look awesome.
    there’s a great turkish kebab place we should all go to up in stoke newington…..
    happy bank bollyday

  13. mandira says:

    the kebabs look delicious mallika, I would have sneaked a few myself!

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