Indian-Style Seekh Kebab

Juicy, flavorful minced meat skewers seasoned with bold Indian spices and grilled to perfection. Seekh kebabs are a beloved street food and appetizer that instantly brighten any meal with their smoky, aromatic charm.

Origin Indian-Style Seekh Kebab

Seekh kebabs have their roots in Mughlai cuisine, brought to India by the Mughals centuries ago. Traditionally cooked on skewers over a charcoal fire, these kebabs became a popular delicacy across North India and Pakistan, celebrated for their rich spices and tender texture.

Why You’ll Love This Recipe

This recipe captures the authentic flavors of traditional seekh kebabs with a simple, straightforward method you can do at home — no grill needed! The meat stays juicy, the spices are perfectly balanced, and the aroma is irresistible. Serve them as appetizers, in wraps, or with naan and chutney for a classic experience.

Also Read : Stuffed Mushrooms

Indian-Style Seekh Kebab

Recipe by RecipeWikki

Servings

4

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

450

kcal

Ingredients

• 500g minced lamb or beef

• 1 small onion, finely chopped

• 3 cloves garlic, minced

• 1-inch piece ginger, grated

• 2 green chilies, finely chopped (adjust to taste)

• 2 tbsp fresh cilantro, chopped

• 1 tsp garam masala

• 1 tsp ground coriander

• 1 tsp cumin powder

• ½ tsp red chili powder

• ½ tsp turmeric powder

• Salt, to taste

• 1 tbsp lemon juice

• 2 tbsp chickpea flour (besan) or bread crumbs (to bind)

• Skewers (if using wooden, soak in water for 30 minutes)

Directions

• In a large bowl, combine all the ingredients except the skewers. Mix well until everything is evenly incorporated.
• Divide the mixture into equal portions and mold each around a skewer, shaping into long, even cylinders.
• Preheat your grill or broiler to medium-high heat.
• Cook the kebabs for about 10–12 minutes, turning occasionally, until browned and cooked through. Alternatively, you can cook them on a hot non-stick pan or grill pan.
• Remove from heat and let them rest for a couple of minutes before serving.

Notes

• For a lighter version, you can substitute ground chicken or turkey.
• Add finely chopped bell peppers or grated carrot to sneak in some veggies.
• To get an extra smoky flavor, finish the kebabs under a broiler for a minute or two.