Pakistani Lamb Seekh Kebabs (Restaurant-Style) - Few dishes are as beloved across Pakistan and North India as a good Seekh Kebab. Made with minced meat, fresh herbs, chillies and warming spices, seekh kebabs are traditionally shaped around metal skewers before being cooked over charcoal. The intense heat creates beautifully charred edges whilst keeping the inside juicy, tender and packed with flavour.
This version uses lamb mince with around 20% fat, which is the secret to achieving soft, succulent kebabs that don't dry out during cooking. Combined with fresh coriander, green chillies, garlic and aromatic spices, the result is a kebab that's perfect for serving with naan, salad, rice or a cooling green chutney.
Whether you're cooking them in a pan on the hob, under the grill, on the barbecue or in the oven, these seekh kebabs deliver restaurant-quality results at home.
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Why You'll Love This Recipe
- Juicy and flavourful
- Made with simple ingredients
- Perfect for grilling, barbecuing or oven cooking
- Freezer friendly
- Great for meal prep
What Are Seekh Kebabs?
Seekh Kebabs are a popular South Asian kebab made from minced meat mixed with herbs, spices, chillies and aromatics.
The word seekh refers to the metal skewer traditionally used to shape and cook the kebabs over hot coals.
Whilst lamb is one of the most common versions, seekh kebabs can also be made using beef, chicken or mutton depending on the region and family recipe.
Traditionally they are served with naan, chutney, sliced onions and lemon wedges.
The Secret to Juicy Seekh Kebabs
Most seekh kebab recipes focus on the spices, but the real secret is the fat content of the meat. For the best texture, use lamb mince with around 20% fat.
This helps keep the kebabs moist and tender during cooking and prevents them from becoming dry or crumbly.
Many people instinctively reach for lean mince, but for seekh kebabs, a little extra fat creates a far better result.
Ingredient Notes
Lamb Mince - Choose lamb mince with around 20% fat for the juiciest seekh kebabs. Whilst it can be tempting to use lean mince, fat is essential for keeping the kebabs moist and preventing them from becoming dry during cooking.
Green Chillies - Green chillies provide fresh heat and brightness. The exact spice level will depend on the variety you use, so feel free to adjust the quantity to suit your taste.
Fresh Coriander - Fresh coriander adds freshness and balances the richness of the lamb. Both the leaves and tender stems can be used.
Onions - Onions add moisture and flavour whilst helping create the soft texture that good seekh kebabs are known for.
Garlic - Garlic brings savoury depth and pairs beautifully with the warming spices in the mixture.
Ginger - Fresh ginger adds warmth and a subtle sharpness that helps lift the richness of the lamb.
Red Chilli Powder - Red chilli powder contributes both colour and heat. Kashmiri chilli powder can be used for a milder version with a vibrant red colour.
Coriander Powder - Coriander adds citrusy, earthy notes that are characteristic of many Pakistani and North Indian kebab recipes. If using whole coriander seeds, lightly toast them before crushing for even more flavour.
Cumin Powder - Cumin adds warmth and earthiness and is one of the defining flavours in seekh kebabs. Whole cumin seeds can also be lightly toasted and crushed.
Garam Masala - Garam masala adds warmth and complexity to the kebabs and rounds out the flavour of the spice blend.
Black Pepper - Black pepper adds a different type of heat to the chillies and helps create a deeper, more balanced flavour.
Salt - Salt is essential not only for seasoning but also for helping the mince bind together properly.
How to Make Lamb Seekh Kebabs
Step 1 - Prepare the Aromatics
Add the onions and coriander to a food processor. Pulse until finely chopped but not completely smooth. Alternatively, finely chop everything by hand. Squeeze out excess moisture using a muslin cloth or between your hands. Add Green Chilli and Garlic and stir in.
Step 2 - Make the Kebab Mixture
Place the lamb mince into a large bowl. Add the onion mixture, ginger, chilli powder, coriander powder, cumin powder, garam masala, black pepper and salt. Mix thoroughly for several minutes until the mixture becomes sticky and fully combined. This step is important as it helps the kebabs hold together during cooking.
Step 3 - Chill
Cover and place in the fridge for at least 1 hour. This allows the flavours to develop and makes the mixture easier to shape.
Step 4 - Shape the Kebabs
Divide the mixture into equal portions. Using damp hands, shape around metal skewers or form into long sausage-shaped kebabs. Press gently to create the traditional ridged texture if desired.
Step 5 - Cook
Pan Method - Add Oil to a pan. Once hot, cook kebabs for 6- 7 minutes turning midway.
Grill Method - Cook under a hot grill for 12-15 minutes, turning halfway through.
Oven Method - Bake at 220°C fan for 15-18 minutes until cooked through and lightly charred.
Barbecue Method - Cook over medium-high heat, turning regularly until browned and cooked through.
Step 6 - Serve
Serve immediately with naan, salad, sliced onions, lemon wedges and green chutney.
Green Chutney Ingredients
A cooling green chutney is the perfect accompaniment to rich, smoky seekh kebabs.
Greek Yoghurt
Creates a creamy base and helps mellow the heat from the chillies.
Coriander
Provides the fresh, herbaceous flavour that forms the backbone of the chutney.
Mint
Adds cooling freshness and balances the richness of the kebabs.
Green Chillies
Bring heat and freshness.
Garlic
Adds savoury depth and complements the herbs.
Toasted Cumin
Gives the chutney warmth and a subtle smoky flavour.
Lemon Juice
Brightens the chutney and balances the richness of the yoghurt.
Sugar
A small pinch helps balance the acidity and heat.
Salt
Enhances all the other flavours.
How to make it
Add all ingredients to a blender. Blend until smooth and creamy. Taste and adjust the seasoning, lemon juice or chilli as needed. Chill until ready to serve.
Tips for the Best Seekh Kebabs
Don't Overprocess the Aromatics
The onions and herbs should be finely chopped rather than turned into a purée.
Wet Your Hands
Damp hands make shaping the kebabs much easier.
Use Metal Skewers
Metal skewers conduct heat into the centre of the kebab and help them cook more evenly.
Don't Skip the Resting Time
Allowing the mixture to rest in the fridge helps the flavours develop and improves the texture.
Chill the Mixture
Cold meat is easier to shape and holds together better during cooking.
Variations
Beef Seekh Kebabs
Replace the lamb with beef mince containing around 15-20% fat.
Chicken Seekh Kebabs
Use chicken thigh mince for a lighter variation.
Extra Spicy Seekh Kebabs
Add extra green chillies or increase the chilli powder.
Smoked Seekh Kebabs
For restaurant-style flavour, finish with a charcoal smoke infusion using the traditional dhungar method.
What to Serve with Seekh Kebabs
- Naan
- Garlic Naan
- Roti
- Paratha
- Green Chutney
- Mint Raita
- Kachumber Salad
- Pilau Rice
- Jeera Rice
- Pickled Onions
- Lemon Wedges
Storage
Store leftover kebabs in an airtight container in the fridge for up to 3 days. Reheat in the oven, air fryer or a hot frying pan until warmed through.
Frequently Asked Questions
Can I Make Seekh Kebabs Ahead?
Yes. The kebab mixture can be prepared and refrigerated up to 24 hours in advance.
Can I Freeze Them?
Yes. Freeze shaped uncooked kebabs for up to 3 months. Defrost overnight in the fridge before cooking.
Why Are My Seekh Kebabs Falling Apart?
This is usually caused by excess moisture, insufficient mixing or mince that is too lean. Using lamb mince with around 20% fat and chilling the mixture before shaping helps prevent this.
Can I Cook Seekh Kebabs in the Oven?
Absolutely. Whilst traditionally cooked over charcoal, they work very well under a hot grill or in a hot oven.
More Kebab Recipes:
One Pot Seekh Kebab Meatballs and Pulao
The Easiest & Most Delicious Doner Kebab Recipe (Viral Recipe)
Sheet Pan Koobideh Kebab - A weeknight Persian Delight
Adana Kebab - Turkish Lamb Kebabs
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📖 Recipe
Pakistani Lamb Seekh Kebabs (Restaurant-Style)
Ingredients
Seekh Kebab
- 2 lb lamb mince (20% fat)
- 8 green chillies
- 10 garlic cloves
- Large handful fresh coriander (about ½ cup)
- 2 medium onions 150g total
- 1 ½ tablespoon crushed ginger
- 1 tablespoon red chilli powder
- 2 tablespoon coriander powder or 1½ tablespoon cumin seeds, roasted and crushed
- 2 tablespoon cumin powder or 1½ tablespoon coriander seeds, roasted and crushed
- 2 teaspoon garam masala
- ½ teaspoon black pepper
- 2 ¼ teaspoon salt
- 2-4 tablespoon oil to cook kebabs
Green Chutney
- 150 g greek yoghurt
- ½ cup fresh coriander leaves
- small handful mint leaves
- 4-5 green chillies
- 1 garlic clove
- ½ teaspoon roasted cumin seeds ground
- ½ teaspoon salt
- ½ lemon juice only
- pinch sugar
Instructions
Seekh Kebab
- Step 1 - Prepare the AromaticsAdd the onions and coriander to a food processor. Pulse until finely chopped but not completely smooth. Alternatively, finely chop everything by hand. Squeeze out excess moisture using a muslin cloth or between your hands. Add Green Chilli and Garlic and stir in.
- Step 2 - Make the Kebab MixturePlace the lamb mince into a large bowl. Add the onion mixture, ginger, chilli powder, coriander powder, cumin powder, garam masala, black pepper and salt. Mix thoroughly for several minutes (4-5) until the mixture becomes sticky and fully combined. This step is important as it helps the kebabs hold together during cooking.
- Step 3 - ChillCover and place in the fridge for at least 30 minutes to 1 hour. This allows the flavours to develop and makes the mixture easier to shape.
- Step 4 - Shape the KebabsDivide the mixture into equal portions. Using damp or oiled hands, shape around metal skewers or form into long sausage-shaped kebabs about 6 inches long. Press gently to create the traditional ridged texture if desired.
- Step 5 - CookPan method - Heat oil and add Kebabs leaving space between them. Cook for 3-4 minutes per side. Grill Method - Cook under a hot grill for 12-15 minutes, turning halfway through. Oven Method - Bake at 220°C fan for 15-18 minutes until cooked through and lightly charred.Barbecue Method - Cook over medium-high heat, turning regularly until browned and cooked through.
- Step 6 - ServeServe immediately with naan, salad, sliced onions, lemon wedges and green chutney
Green Chutney
- Add all ingredients to a blender. Blend until smooth and creamy. Taste and adjust the seasoning, lemon juice or chilli as needed. Chill until ready to serve.
Notes
Tips for the Best Seekh Kebabs
Don't Overprocess the Aromatics - The onions and herbs should be finely chopped rather than turned into a purée. Wet Your Hands - Damp hands make shaping the kebabs much easier. Use Metal Skewers - Metal skewers conduct heat into the centre of the kebab and help them cook more evenly.If you don't have them, shape them into kebabs and proceed with the recipe as normal. Don't Skip the Resting Time - Allowing the mixture to rest in the fridge helps the flavours develop and improves the texture. Chill the Mixture - Cold meat is easier to shape and holds together better during cooking.Variations
Beef Seekh Kebabs - Replace the lamb with beef mince containing around 15–20% fat. Chicken Seekh Kebabs - Use chicken thigh mince for a lighter variation. Extra Spicy Seekh Kebabs - Add extra green chillies or increase the chilli powder. Smoked Seekh Kebabs - For restaurant-style flavour, finish with a charcoal smoke infusion using the traditional dhungar method.What to Serve with Seekh Kebabs
- Naan
- Garlic Naan
- Roti
- Paratha
- Green Chutney
- Mint Raita
- Kachumber Salad
- Pilau Rice
- Jeera Rice
- Pickled Onions
- Lemon Wedges
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