Seekh Kebab


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What is a seekh kebab?

Seekh Kebab is a popular Indian appetizer typically eaten with a side of green chutney. These flavorful bites of ground lamb or beef are made with freshly ground whole spices. Traditionally, they’re made in a tandoor (a large clay oven), but when you’re making them at home, the grill is the way to go.

“Seekh” means rods or “skewers.” In most places, seekh is pronounced seek… like, hide and go seek kebab. Seriously, go seek kebab because it’s good. Bahaha – maybe it should be hide and go eat seekh kebabs, so 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, heat 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 (dishes brought to India from Persia and Afghanistan by Mughal rulers).

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). You can also slice them up and serve them with plain basmati rice and a side of grilled veggies with grilled lemons for squeezing. Enjoy!

Seekh Kebab

seekh kebab by

Seekh Kebab

5 from 9 reviews
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  • 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 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.
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About Ashley

Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.


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  1. Erika says

    5 stars
    So we use this recipe to make “chapatis” that an Indian friend used to make for us. Make these kebabs, and then put them in a tortilla (or chapatis, if you’ve got them!), lemon juice, onions, cilantro, optional sriracha. My family goes crazy whenever I make this.

  2. Nita says

    Hi Ashley.
    I bought ground lamb packet from store…do I still absolutely need to grind it in food processor?
    I am just a little finicky with meat in my plastic food processor. Can I skip it without affecting anything?
    Plan to make this tomorrow.

  3. Saloni says

    5 stars
    Hi Ashley, thank you so much for your wonderful website. It’s been such a resource to me on my Whole30 journey since 2016. Your recipes allow me to incorporate the Punjabi flavours I grew up with into my Whole30 lifestyle, and that’s so precious. THANK YOU! Much love from India.

  4. Tulsey says

    5 stars
    Hi Ashley
    I loved it and made it according to your recipe but I used lean chicken. The meat kept falling from the sheek. I ended up doing it on the stove top. Why was it not keeping its shape on the sheek?

  5. Mugdha says

    5 stars
    Tried this recipe today with lamb. It turned out amazing.. just delicious. I am not a big fan of lamb myself and this was the first time I cooked lamb at home. This is my new favorite dish now. I made them on George foreman grill and they turned out juicy and charred. I also made them low FODMAP by skipping garlic and using green onion instead of white onion. Thanks for sharing!!

  6. Becky Martin says

    This sounds delicious! Unfortunately, I don’t have a grill. What cooking instructions would you recommend if using an oven?

  7. Deanna says

    Hi – about how many does this make? And if served with your Shami Kebab and a side dish do you think this would be enough for 4 for dinner? Just trying to get an idea if I need to increase the kebab recipes.

  8. PatMan says

    5 stars
    The fresh ground spices are the key here, really makes the mint and cilantro burst out! I got all fancy, and served broiled kebab-sans-stick on a bed of lightly-vinaigrette’d greens with red onion and cherry tomatoes in a 3-ingredient naan wrap, with a yogurt sauce (half a bell pepper, a serrano pepper, some mint and cilantro, and a few sprinkles of salt, pureed with a hand blender) to drizzle over the kebab before wrapping. This one is going to be a regular in our house!

  9. Maria says

    I went to an Indian restaurant in San Francisco today and had some kind of minced beef seekh kebab with fennel. I hope this is the recipe!

  10. Laura Nugent says

    I made these and turned them into thin patties to cook on the stove top (I don’t have a BBQ). They were absolutely delicious! Thanks for the recipe. 🙂

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