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.

The post Indian-Style Seekh Kebab appeared first on RecipeWikki.

Origin Kofta Kebabs

Kofta kebabs have deep historical roots in Middle Eastern, Mediterranean, and South Asian cuisines. The word kofta comes from the Persian word kufta, meaning “to grind” or “pound,” referring to the minced meat preparation. These kebabs have been a staple in Ottoman, Persian, and Indian cuisine for centuries, with variations found across different regions.

What I Love About It:

Kofta kebabs are incredibly versatile—you can grill them, bake them, or even pan-fry them. The blend of spices creates an explosion of flavors, and they pair well with various dips and sides. Whether served as an appetizer or a main dish, they always impress!

Also Read : Avocado Butter Recipe

Kofta Kebabs

Recipe by RecipeWikkiCourse: Recipes

Servings

24

servings

Prep time

45

minutes

Cooking time

5

minutes

Calories

35

kcal

Ingredients

• 500g ground lamb or beef (or a mix of both)

• 1 small onion, finely grated

• 3 cloves garlic, minced

• 2 tbsp fresh parsley, chopped

• 1 tbsp fresh mint, chopped (optional)

• 1 tsp cumin powder

• 1 tsp coriander powder

• 1 tsp paprika

• ½ tsp ground cinnamon

• ½ tsp black pepper

• 1 tsp salt

• ½ tsp red chili flakes (optional, for spice)

• 1 tbsp olive oil

• 1 tbsp breadcrumbs (optional, for texture)

• 1 egg yolk (optional, for binding)

Directions

• In a mixing bowl, combine ground meat, grated onion, minced garlic, chopped parsley, mint, and all the spices.
• Add olive oil and mix everything thoroughly until well combined.
• If the mixture feels too wet, add breadcrumbs. If it’s too dry, a splash of olive oil helps.
• Cover and refrigerate for at least 30 minutes (or up to 2 hours) to let the flavors blend.
• Divide the meat mixture into equal portions.
• Wet your hands slightly and shape each portion into a long sausage-like shape around skewers. Press gently to ensure they hold their shape.
• Preheat your grill to medium-high heat.
• Lightly oil the grates and grill the kebabs for 8–10 minutes, turning occasionally, until browned and cooked through.
• Heat a grill pan or skillet over medium-high heat with a little oil.
• Cook the kebabs for 3–4 minutes per side until fully cooked.
• Preheat oven to 400°F (200°C).
• Place kebabs on a baking sheet lined with parchment paper and bake for 15–20 minutes, flipping halfway.
• Arrange the kofta kebabs on a plate with warm pita bread, fresh veggies, and a side of tzatziki or hummus.
• Garnish with lemon wedges and fresh herbs.

Notes

• No skewers? Shape them into small patties and cook as meatballs instead.
• For extra smoky flavor, brush the kebabs with butter or ghee while grilling.

The post Kofta Kebabs appeared first on RecipeWikki.