Seekh kebab

Name: Seekh kebab
Prep time: 25 min
Cook time: 15 min
Total time: 100 min
Yield: 4 people
Cuisine: Pakistani
Ingredients: 600 g Lamb, minced, around 20 percent fat; mince it twice if you can; 1 medium Onion, grated and squeezed very dry; 20 g Ginger, grated; 4 clove Garlic, crushed; 3 piece Fresh chilli, green, very finely chopped; 1 handful Coriander, leaves and stems, finely chopped; 2 tbsp Mint, finely chopped; 2 tsp Garam masala; 1 tsp Cumin, ground; 1 tsp Black pepper, freshly ground; 1 tsp Chilli powder; 1.5 tsp Salt; 2 tbsp Neutral oil, for hands and brushing; 1 piece Lemon, wedges

سیخ کباب

Spiced lamb mince pressed around skewers and grilled until charred outside and juicy inside.

Recipe by I Want Some Food · Reviewed by the editorial kitchen. Native name preserved: سیخ کباب.

Start cooking

Prep: 25 min
Cook: 15 min
Rest: 1 hr
Total: 1 hr 40 min
Difficulty: Easy
Spice: Medium heat
Cost: Weeknight budget$8–16 USD · indicative, not a store price

Know it before you cook it

About

Seekh kebab is minced lamb worked with onion, ginger, garlic, green chilli, coriander and a restrained hand of garam masala, then squeezed along flat metal skewers and grilled. The mince must be kneaded until sticky so it grips the skewer. A little fat is not optional. Over charcoal the outside blisters while the inside stays soft. At home a very hot oven grill or a griddle pan does the job well enough, and the skewers can be shaped on wooden sticks or simply as logs on a tray. Serve with naan, raw onion, lemon and mint chutney.

What you'll need

14 ingredients. Tap each one once it's out on the bench.

0 of 14 ready

4 servings

Ingredients

Servings

Lamb, minced, around 20 percent fat; mince it twice if you can600 g
Onion, grated and squeezed very dry1 medium
Ginger, grated20 g
Garlic, crushed4 clove
Fresh chilli, green, very finely chopped3
Coriander, leaves and stems, finely chopped1 handful
Mint, finely chopped30 ml
Garam masala9.9 ml
Cumin, ground4.9 ml
Black pepper, freshly ground4.9 ml
Chilli powder4.9 ml
Salt7.4 ml
Neutral oil, for hands and brushing30 ml
Lemon, wedges1

Scaling multiplies the written quantities. Baking still prefers a scale.

Steps

Step 1
Mix the mince with everything except the oil and lemon. Knead hard for 3 to 4 minutes, slapping it against the bowl, until it turns pale and sticky. Chill at least 1 hour.
5 min
Tip: Sticky mince is what keeps the kebab on the skewer. Stop when a pinch clings to your upturned hand.
Step 2
Oil your hands. Take 100 g of mince, form a ball, push a skewer through and squeeze the meat along it into a sausage about 15 cm long and 2.5 cm thick, pressing finger ridges into it.
10 min
Watch: Keep your hands wet or oiled or the meat sticks to you instead of the skewer.
Step 3
Heat the oven grill to its highest setting with a rack set 10 cm below. Lay the skewers across a baking tray so the meat hangs free, or straight on an oiled tray.
5 min250°C
Step 4
Grill 5 to 6 minutes, turn with tongs, brush with oil, grill 5 minutes more until charred in spots and firm. Rest 2 minutes.
12 min
Step 5
Slide off the skewers. Serve with naan, sliced raw onion, lemon wedges and green chutney.

Nutrition

Per serving · estimate

Calories: 532 kcal
Protein: 38.9 g
Carbs: 8.3 g
Fat: 38 g
Saturated fat: 14.2 g
Fibre: 1.9 g
Sugar: 2.1 g
Sodium: 890 mg

Calculated from canonical ingredient data (USDA FoodData Central averages and equivalent published tables). Estimates only.

Allergens

Informational only. Not a medical guarantee. Cross-contamination happens in real kitchens.

No major allergens flagged in the structured ingredients.

Gluten-free
Dairy-free

Adapt this recipe

The original recipe stays as it is. Personal versions are labelled. Serving changes are simple maths.

Adaptations · 0 / 15 used. Resets 12 November.

Substitutions

Lamb mince → Beef or chicken thigh mince
Chicken seekh is common. Add 1 tablespoon of chickpea flour to help it bind.

Tips

If the mince is lean, work in 2 tablespoons of softened butter or grated lamb fat.
A griddle pan on the hob is a fine alternative. Turn the kebabs a quarter at a time.
Test one first. If it slumps, knead the rest longer and chill again.

History & culture

Seekh kebabs are grilled outside restaurants across Pakistan every evening, the smoke doing the advertising. They open a wedding meal, fill a paratha roll at a street stall, and appear at every barbecue. Lahore's Food Street and Karachi's Burns Road both claim the best.

Skewered minced meat came to the subcontinent with Turkic and Persian cooks under the Delhi Sultanate and the Mughals. Seekh simply means skewer. The Pakistani version is more peppery and less herb-heavy than its Lucknow cousin, and lamb rather than beef is the usual meat.

Traditional — Charcoal is traditional. Under an oven grill you lose the smoke but keep the texture. Some cooks add a spoon of chickpea flour as binder; this version relies on kneading.

Provenance: Editorial adaptation.

Questions about this recipe

Answers taken from this dish's times, amounts, swaps and tips.

How long does Seekh kebab take?

1 hr 40 min all in — 25 min prep, 15 min cook, 1 hr rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.

How many does it serve?

The recipe is written for 4 people. Scale the ingredient list on the page if you are cooking for a different number.

How hard is it?

Easy.

How spicy is it?

Medium heat.

Does it fit a diet?

The published recipe is labelled Gluten-free, Dairy-free.

What does it cost to cook?

Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.

6 more questions

What equipment do I need?

Oven, Baking tray, Mixing bowl, Tongs.

How much salt do I put in?

The recipe lists Salt at 1½ tsp.

What can I use instead?

Lamb mince → Beef or chicken thigh mince. Chicken seekh is common. Add 1 tablespoon of chickpea flour to help it bind.

What should I watch for?

Keep your hands wet or oiled or the meat sticks to you instead of the skewer.

Any tips from this recipe?

If the mince is lean, work in 2 tablespoons of softened butter or grated lamb fat. A griddle pan on the hob is a fine alternative. Turn the kebabs a quarter at a time. Test one first. If it slumps, knead the rest longer and chill again.

Can I use an air fryer?

This method is not written for an air fryer. The core technique on the page still applies.