Introduction too Minced Meat Skewers
This Seekh Kebab recipe creates a beloved South Asian delicacy, the minced meat skewers are known for their juicy, spiced minced meat grilled to perfection on skewers. This authentic recipe combines aromatic spices and herbs to create flavourful kebabs that are ideal for summer grilling, BBQ parties, or a cosy family dinner. Whether you use lamb, beef, or chicken, these spicy minced meat skewers deliver smoky, tender bites every time. Perfect as a main dish or appetizer, Seekh Kebabs pair beautifully with naan, chutney, or fresh salads, making them a must-try for any occasion.
Why make Grilled Seekh Kebabs
Making this Authentic Seekh Kebab Recipe is the perfect way to experience the rich and bold flavours of South Asian cuisine. These spicy minced meat skewers combine traditional spices like cumin, coriander, and garam masala, creating a flavour-packed dish with smoky, tender bites when grilled. Whether you’re hosting a barbecue, craving a restaurant-style dish for a party or Eid, or just looking to impress family and friends, this recipe delivers satisfying results every time.
Seekh Kebabs are incredibly versatile, making them a go-to option for various meals. You can serve them as a flavourful starter, wrap them in naan with fresh salad and chutney, or pair them with rice for a hearty meal. Additionally, this recipe works well with mutton, beef, or chicken, allowing you to tailor it to your preference. Quick to prepare and perfect for grilling, Seekh Kebabs bring a taste of authentic South Asian street food right to your table.
These grilled seekh kebabs are great to make in bulk and freeze. The recipe scales up really well. You can freeze the kebabs for 3-4 months. When you want to cook them, you can warm them up in the microwave, use the defrost setting to assist. Or you can heat them gently on the frying pan, oven for 5-10 minutes until you are sure they have defrosted. You can also leave them to defrost in the fridge, and then heat them on the frying pan, oven, microwave etc.
What do you need to make this Seekh Kebab Recipe
To make an authentic Seekh Kebab recipe, you need the following essentials:
- Minced Meat: Traditionally lamb, beef, or chicken mince, finely ground for smooth kebabs.
- Spices: Key spices include cumin, coriander, garam masala and red chili powder for bold flavours.
- Binding Ingredients: I have used breadcrumbs as my binding ingredient, you could substitute this for gram flour (3 tablespoons) or an egg to help bind the kebabs together. I like to use bread as it helps to absorb some of the moisture from the onions.
- Herbs & Aromatics: Fresh coriander, mint, garlic, ginger, and finely chopped onions add texture and flavour.
- Skewers: Metal or wooden skewers for shaping and grilling the kebabs over charcoal or on the grill or in an oven. Try get flat skewers so it makes it easier to turn the kebabs on each side as they cook.
This combination ensures juicy, flavourful kebabs with a smoky finish.
How to cook Seekh Kebabs
These seekh kebabs are so versatile in how they can be cooked.
- Air fryer– You can cook them on wooden skewers in the air fryer for 10 minutes at 180C heat. I add a tablespoon of olive oil which I brush on the base of the air fryer to stop the mince sticking.
- Oven- You can also easily cook them in the oven and cook quite a large batch in one go this way. Place the kebabs on foil or a non stick oven tray. Let the kebabs cook on 180C in a fan assisted oven for 15 minutes. You can brush the kebabs with butter as they cook.
- Shallow fry– Heat 2 tablespoons of olive oil in a large frying pan ( I use my tawa/roti pan as the skewers do not catch on the edge of frying pan this way), bring to a medium heat, then gently place the skewers into the pan and cook the seek kebabs. Turn the kebabs so all sides cook equally. Brush with butter as it cooks. This should take 7-8 minutes to cook through.
- Grill/ BBQ– Cook on the grill and rotate so all sides cook thoroughly. Depending on the strength of the bbq/ grill, this should again take 10-12 minutes. Turn the kebabs over half way as they are cooking. Brush with butter on an adhoc basis.
How to serve Seekh Kebabs
Seekh kebabs can be served in a variety of delicious ways to suit any occasion:
- With Naan or Roti: Serve the kebabs with warm naan, roti, or paratha, paired with mint chutney or tamarind sauce for added flavour. I love having our seekh kebab rolls with my pomegranate chutney. The flavours sing together beautifully.
- As a Wrap: Roll the kebabs in a soft naan or pita bread with an onion kachumber salad, fresh lettuce, and pomegranate yogurt sauce for a tasty kebab wrap.
- With Rice: Pair seekh kebabs with fragrant basmati rice or biryani for a hearty and satisfying meal.
- Salad Platter: Serve alongside a fresh salad of cucumbers, tomatoes, red onions, and a squeeze of lemon for a lighter option.
- BBQ Style: Add a smoky touch and serve them straight off the grill at a barbecue with grilled vegetables like peppers and onions.
Seekh kebabs are versatile and can be enjoyed as an starter, main course, or a party snack!
See my video on Youtube, Instagram or TikTok to see how to make this dish.
Ingredients
Preparation – 7 minutes
Marination- 2 hours to overnight
Cooking time: 10-15 minutes
Makes 30 kebabs
- 1 kg lamb mince
- 3 tsp garlic, finely minced
- 3 tsp ginger, finely minced
- 1 red onion, very finely chopped (you can also use a white onion)
- 2 tsp black pepper
- 3 tsp ground coriander
- 3 tsp ground cumin
- 2 tsp garam masala
- 2 tsp salt (to taste)
- 0.5 tsp turmeric powder
- 0.5 tsp red chilli powder or red crushed chilli flakes
- 2 sliced of bread (crust removed) blitz in food processor
- 5-6 green finger chillies, finely chopped (to taste)
- 2 handfuls of fresh coriander, finely chopped (35-45 grams)
- 1 handful of fresh mint
- melted butter (optional)
Method
- Mix all the ingredients (except the butter) in a bowl and marinate for at least 2 hours, or ideally overnight to allow the flavours to full marinate into the meat.
- To save time, you could put the un chopped garlic, ginger, onion, green chillies and spices in the food processor and blitz to a a finely chopped consistency, then mix in the lamb mince by hand.
- Then divide the mince mixture into equal balls, you should be able to make thirty equal balls, get your skewer, and pierce the ball with the skewer, then push the mince along the skewer so it’s around 6 inches in length.
Cooking by frying pan
- Heat 2 tablespoons of vegetable oil in a frying pan, bring to a medium heat, then gently place the skewers into the pan and cook the seek kebabs. Turn the kebabs so all sides cook equally. Brush with butter as it cooks. This should take 7-8 minutes to cook through.
Cooking by oven
- Place the kebabs on foil or a non stick oven tray. Let the kebabs cook on 180C in a fan assisted oven for 15 minutes. You can brush the kebabs with butter as they cook.
Cooking by air fryer
- Place a table spoon of oil in the air fryer and then place the kebabs in the air fryer. Cook on 180C for 10 minutes. You can pause it half way through cooking to brush with butter then continue to cook.
Cooking by grill/BBQ
- Cook on the grill and rotate so all sides cook thoroughly. Depending on the strength of the bbq/ grill, this should again take 10-15 minutes. Turn the kebabs over half way as they are cooking. Brush with butter on an adhoc basis.
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Authentic Seekh Kebab Recipe: Spicy Minced Meat Skewers for Grilling
Ingredients
- 1 kg mince lamb, with fat
- 3 tsp garlic, finely chopped
- 3 tsp ginger, finely chopped
- 1 red onion, very finely chopped
- 2 tsp black pepper
- 3 tsp ground coriander
- 3 tsp ground cumin
- 2 tsp garam masala
- 2 tsp salt
- 0.5 tsp turmeric powder
- 0.5 tsp red chilli flakes
- 2 slices bread, crust removed and blitz in food processor until bread crumbs
- 5-6 green chillies, finely chopped
- 2 handfuls fresh coriander, finely chopped
- 1 handful of fresh mint, finely chopped
- melted butter optional
Instructions
- Mix all the ingredients (except the butter) in a bowl and marinate for at least 2 hours, or ideally overnight to allow the flavours to full marinate into the meat.To save time, you could put the un chopped garlic, ginger, onion, green chillies and spices in the food processor and blitz to a a finely chopped consistency, then mix in the lamb mince by hand.
- Then divide the mince mixture into equal balls, you should be able to make thirty equal balls, get your skewer, and pierce the ball with the skewer, then push the mince along the skewer so it's around 6 inches in length.
Cooking by frying pan
- Heat 2 tablespoons of vegetable oil in a frying pan, bring to a medium heat, then gently place the skewers into the pan and cook the seek kebabs. Turn the kebabs so all sides cook equally. Brush with butter as it cooks. This should take 7-8 minutes to cook through.
Cooking by oven
- Place the kebabs on foil or a non stick oven tray. Let the kebabs cook on 180C in a fan assisted oven for 15 minutes. You can brush the kebabs with butter as they cook.
Cooking by air fryer
- Place a table spoon of oil in the air fryer and then place the kebabs in the air fryer. Cook on 180C for 10 minutes. You can pause it half way through cooking to brush with butter then continue to cook.
Cooking by grill/BBQ
- Cook on the grill and rotate so all sides cook thoroughly. Depending on the strength of the bbq/ grill, this should again take 10-15 minutes. Turn the kebabs over half way as they are cooking. Brush with butter on an adhoc basis.
