Seekh Kebab is a popular Indian appetizer typically eaten with a side of green chutney. These flavorful bites of lamb or beef are made with freshly ground whole spices. Traditionally, they’re made in a tandoor (a large clay oven), but most of us just make them on the grill.
“Seekh” just means rods or “skewers.” In most places, seekh is pronounced seek… like, hide and go seek kebab. Seriously, go seek kebab because its good. Bahaha – maybe it should be hide and go eat Seekh Kebabs so that you don’t have to share 😉 Alright, alright – I’m done. Thanks for sticking through that… now, onto the meaty stuff.
Seekh kebabs can be made with any ground meat – chicken, goat, lamb or beef. You have to finely mince the meat in a food processor, combine it with all of the spices and then wrap the meat onto skewers. After that, just heat up the grill!
This kebab is similar to the shami kebab, which is also made of minced meat. Like my shami kebab and malai kofta recipes, this seekh kebab is part of Mughlai cuisine (aka dishes brought to India by Mughal rulers who traveled from Persia and Afghanistan). Mughlai dishes are some of my favorite dishes because they’re made with whole spices and are therefore
Prep these skewers in advance, so that they’re ready when you’re ready to grill. I’ll sometimes eat these kebabs right off the skewer (like a corndog… back when I used to eat those). You can also slice them up and serve them over grilled veggies. They’re especially tasty with grilled lemons. Enjoy!
- 1 medium yellow onion, roughly chopped
- 1 lb ground meat (I used lamb)
- 3 garlic cloves, minced
- 1 inch ginger, minced
- 1 thai bird chili, minced
- ½ tsp Fennel Seeds
- ½ tsp Coriander Seeds
- ½ tsp Black Peppercorns
- ½ tsp Fine Sea Salt
- 1 tbs freshly chopped mint
- 1 tbs freshly chopped cilantro
- 1 tbs Grassfed Organic Ghee, plus extra to grease your hands
- Add the fennel seeds, coriander seeds, and black peppercorns to a spice grinder and freshly grind. Set aside.
- In a food processor, add the onion and mince. Place the minced onion on a big paper towel (the towel will help absorb some of the water that’s released from the onion). Set aside for now.
- Next, add the ground meat to the food processor.
- In a bowl, combine minced meat, garlic, ginger, thai bird chili, freshly ground spices, salt, cilantro, mint and ghee.
- Mix in the onions.
- Grease your hands with a little ghee, grab a handful of meat and roll it into the shape of a sausage - slide in skewer.
- Turn your grill on and cook over medium heat until no longer pink.
- Serve with grilled vegetables.