Step 1 of 5
Seekh kebab
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.
Tip: Sticky mince is what keeps the kebab on the skewer. Stop when a pinch clings to your upturned hand.
Questions about this dish
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 questionsFewer 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.