Go Back Email Link
–+ servings
Seekh kebab wrap in plate

Pakistani Lamb Seekh Kebabs (Restaurant-Style)

Safira
Juicy, smoky Lamb Seekh Kebabs made with minced lamb, green chillies, coriander and warming spices. Perfect for grilling, barbecuing or cooking in the oven.
5 from 1 vote
Print Recipe
Prep Time 45 minutes
Shaping and Resting 20 minutes
Total Time 1 hour 5 minutes
Course Dinner, Lunch, Meal Prep
Cuisine Indian, South Asian
Servings 20 Kebabs
Calories 180 kcal

Ingredients
  

Seekh Kebab

  • 2 lb lamb mince (20% fat)
  • 8 green chillies
  • 10 garlic cloves crushed
  • Large handful fresh coriander (about ½ cup)
  • 2 large onions quartered
  • 1 ½ tablespoon crushed ginger
  • 1 tablespoon red chilli powder
  • ½ teaspoon ajwain seeds carom (slightly crushed)
  • 1-2 tablespoon coriander powder or 1½ tablespoon cumin seeds, roasted and crushed
  • 1-2 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 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, ajwain, coriander powder, cumin powder, garam masala, black pepper and salt. Mix thoroughly for several minutes (10 - 15) 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 30 minutes to 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 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 - Cook
    Pan 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 - Serve
    Serve 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.
Use Fresh Meat
Use the freshest meat you can for tender kebabs.
Brush the Kebabs with Fat
Brush the Kebabs with Butter, Ghee or Oil once done.
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

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.

Nutrition

Calories: 180kcalCarbohydrates: 5gProtein: 9gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 34mgSodium: 453mgPotassium: 155mgFiber: 2gSugar: 2gVitamin A: 162IUVitamin C: 6mgCalcium: 34mgIron: 1mg
Keyword lamb kebab, Seekh kebab
Tried this recipe?Let us know how it was!
QR Code linking back to recipe