Lamb Seekh Kebab is a popular Indian and Pakistani street food that has gained popularity all over the world.
This mouth-watering dish consists of skewered ground lamb, seasoned with aromatic spices and grilled to perfection.
The kebab is often served with a side of mint chutney or tamarind sauce and is typically enjoyed as an appetizer or in a wrap for dinner.
The history of Seekh Kebab dates back to the Mughal era in India, where it was originally a dish reserved for the emperors’ feasts.
Over time, the dish became more accessible to the common people and spread throughout the country. Today, Seekh Kebab is a staple dish in Indian and Pakistani cuisine and can be found in street markets, restaurants, and households alike.
The popularity of Lamb Seekh Kebab is due to its delicious flavor and ease of preparation. The simple yet flavorful ingredients make this dish a crowd-pleaser, perfect for entertaining guests or as a quick and satisfying meal.
Its savory flavor and crispy texture also make it a popular choice for meat lovers all over the world.
Why you will love this lamb seekh kebab recipe:
1. Delicious flavors: The lamb seekh kebab is packed with flavors from the combination of ground lamb, aromatic spices, and fresh herbs. The succulent and juicy meat infused with various spices creates a burst of flavors that you cannot resist.
2. Easy to make: This recipe is easy to follow and requires no complicated cooking techniques. You can quickly mix the ingredients together and form them into kebabs, making it perfect for a quick weeknight meal or a special occasion.
3. Versatile: Lamb seekh kebabs can be served in various ways, from a simple appetizer to a main dish. You can serve them with rice, naan bread, vegetables, or salad, making it a versatile meal suitable for any occasion.
Lamb Seekh Kebab Recipe
- 1.10 lb (500 g) lamb mince
- 1 (1 large) onion finely chopped
- 1 egg
- 1/2 tsp (0.5 tsp) ground cumin
- 1/2 tsp (0.5 tsp) ground coriander
- 1 tbsp garam masala powder
- 1 tsp cayenne pepper powder
- 2 tsp ginger paste
- 1 green chili finely chopped
- 2 tsp lemon juice
- 2 tbsp cilantro finely chopped
- 1 tsp salt
- 1 tsp black pepper
- Add all the ingredients to a mixing bowl or food processor.
- Mix until everything is combined.
- Cover and store in the fridge overnight or for a few hours.
- Form a kebab using a metal or bamboo skewer.
- Cook on a grill best results. You can also use an oven rack and place a baking tray underneath, which collects the fat.
- You can store the kebabs in the fridge for 3-4 days or in the freezer for 3-4 months.
- To reheat, heat in microwave for 2-3 minutes, until piping hot.
- If you find the lamb kebab mixture is falling off easily, it may be because you did not allow it to set in the fridge for long enough and not use an egg.
Data source: USDA
Lamb mince: This is the base of the kebab and provides the meaty flavor and texture. Alternative options could include beef, chicken or turkey mince.
Ginger and Garlic Paste: A mixture of freshly grated ginger and garlic, used to flavor the meat. If you don’t have paste, you can use minced ginger and garlic separately.
Coriander: Fresh coriander is added to the meat mixture as well as for garnishing.
Onion: Finely chopped onion adds flavor and texture to the kebab. You can use shallots or spring onions as alternatives.
Spices: A mixture of ground cumin, coriander, turmeric, paprika, and cayenne pepper are used to flavor the kebab. You can adjust the amount of spices to your taste.
Salt: To season the meat mixture, but not too much as lamb is already well-seasoned.
Lemon juice: A splash of lemon juice is added to amplify the flavors.
Oil: A small amount of oil is added to the kebab mixture to prevent it from sticking to the grill or pan.
The Lamb Seekh Kebab typically lasts for about 3-4 days in the fridge when stored properly in an airtight container. To store the kebab, allow the kebab to cool to room temperature, then place it in an airtight container and refrigerate.
To freeze the kebab, wrap each kebab individually with plastic wrap or foil, then place them in a freezer-safe container or zip-lock bag. They can last for up to 3 months in the freezer.
To defrost the kebab, transfer the individual kebab from the freezer to the refrigerator and let them thaw overnight. To reheat the kebab, you can either grill them again or place them in a preheated oven at 350 degrees Fahrenheit for about 10-15 minutes or until heated through.
1. Vegetarian Seekh Kebab – Instead of lamb, use mashed vegetables like potatoes, carrots, or mushrooms as a base for the kebab, flavored with spices like cumin, coriander, and ginger. Grill or bake the kebabs until crisp and serve with mint chutney.
2. Chicken Seekh Kebab – Substitute the lamb with ground chicken and follow the same recipe. Chicken seekh kebab is usually milder in flavor than lamb kebab and is a healthier option.
3. Beef Seekh Kebab – Similar to lamb kebab, but using ground beef. Beef seekh kebab is commonly spicy and delicious, full of juicy flavors that are satisfying for a meat-lover’s palate.
4. Fish Seekh Kebab – Marinate diced fish cubes with spices and herbs, then skewer and grill, broil, or fry them. Try using Indian spices like garam masala, turmeric, and chili powder, and serving them with slices of lime and tomato.
5. Tandoori Seekh Kebab – Marinate the lamb in yogurt, tandoori masala, garlic, and ginger for at least 3 hours or overnight to create an intense flavor profile. These kebabs are roasted in a tandoor oven for a smoky and juicy result.
6. Paneer Seekh Kebab – Paneer kebab is a vegetarian option that uses cubed cheese that is marinated and skewered before being grilled or baked. This dish is usually mild in spice and pairs well with a tangy mint chutney.
7. Mushroom Seekh Kebab – Marinate button mushrooms in a mix of yogurt, lime juice, and spices before skewering and grilling. Serve with your favorite chutney or sauce.
What To Serve With
1. Mint chutney or yogurt dip
2. Naan bread or pita bread
3. Cucumber and tomato salad
4. Onion rings or pickled onions
5. Basmati rice or pilaf
6. Tzatziki sauce
7. Roasted vegetables
8. Hummus, beetroot hummus, or baba ganoush
9. Raita or Indian spiced yogurt
10. Grilled or roasted potatoes
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