Ground Lamb Seekh Kebab Recipe
If you're a fan of smoky, juicy, and flavor-packed kebabs, then this Ground Lamb Seekh Kebab recipe is perfect for you. This traditional dish is a favorite across South Asia and the Middle East, bringing together aromatic spices, succulent lamb, and the irresistible taste of charred perfection. Whether you're making these kebabs on a grill, stovetop, or oven, they are sure to impress your family and guests alike.
History of Seekh Kebab
Seekh kebabs date back centuries and are believed to have originated in the Mughal era, where Turkish and Persian influences played a major role in shaping South Asian cuisine. The word "seekh" means skewer, as these kebabs are traditionally shaped around metal skewers and cooked over an open flame. Over time, the dish has evolved with regional variations, incorporating different spice blends and cooking methods.
What is Ground Lamb Seekh Kebab?
Ground Lamb Seekh Kebab is a delicious, protein-rich dish made from finely ground lamb mixed with a blend of spices, fresh herbs, onions, and garlic, then shaped onto skewers and grilled or pan-fried. The combination of smoky, spicy, and juicy flavors makes it a staple in many households and restaurants.
Why You Will Love This Recipe
- Rich & Juicy Flavor: The perfect balance of fat in lamb ensures a juicy bite.
- Easy to Make: Simple preparation and cooking methods make it beginner friendly.
- High in Protein: Packed with essential nutrients for a wholesome meal.
- Perfect for Any Occasion: Great for BBQs, family dinners, and festive gatherings.
- Keto-Friendly & Gluten-Free: Can be made low-carb without breadcrumbs.
My Personal Experience with Seekh Kebab
Growing up, seekh kebabs were a staple at our family BBQs. The aroma of sizzling kebabs over charcoal, the burst of spices, and the joy of sharing them with loved ones made it a cherished experience. Over the years, I've perfected my own recipe, ensuring a perfect mix of flavors and tenderness.
Equipment You Will Need
- Large mixing bowl
- Metal or wooden skewers (if using wooden, soak them in water for 30 minutes)
- Grill or stovetop pan
- Food processor (optional, for finer texture)
- Basting brush (for butter or ghee application)
Preparation Time
- Preparation: 15 minutes
- Marination: 1 hour (for best results)
- Cooking: 10-15 minutes
- Total Time: 1 hour 30 minutes
Taste and Texture
These kebabs are juicy, smoky, and mildly spicy, with a soft yet firm texture. The grilled exterior gives a slight crispness, while the inside remains tender and flavorful.
Ingredients
- 1 lb ground lamb (80% lean, 20% fat)
- 1 small onion (finely grated)
- 2 cloves garlic (minced)
- 1-inch ginger (grated)
- 2 tbsp fresh cilantro (chopped)
- 1 tbsp fresh mint (chopped)
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp red chili powder
- 1/2 tsp turmeric powder
- 1/2 tsp garam masala
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1 tbsp lemon juice
- 2 tbsp yogurt (optional, for extra tenderness)
- 1 tbsp butter or ghee (for basting)
How to Make Ground Lamb Seekh Kebab
Step 1: Prepare the Mixture
- In a large bowl, combine ground lamb, grated onions, minced garlic, and grated ginger.
- Add all spices, herbs, lemon juice, and yogurt.
- Mix thoroughly using your hands or a food processor until well incorporated
- Cover and refrigerate for 1 hour to allow flavors to meld.
Step 2: Shape the Kebabs
- Take a small portion of the mixture and wrap it around a skewer, shaping it into a long cylinder.
- Ensure the kebabs are evenly shaped and not too thick.
Step 3: Cook the Kebabs
- Grill: Preheat grill to medium-high heat and cook for 8-10 minutes, turning occasionally.
- Stovetop: Heat a pan with a little oil and cook for 10-12 minutes, turning to brown all sides.
- Oven: Bake at 400°F (200°C) for 12-15 minutes, flipping halfway.
Step 4: Basting
- Brush kebabs with butter or ghee for extra moisture and a delicious shine.
- Tips for the Perfect Seekh Kebab
- Use cold lamb mince to ensure the kebabs hold their shape.
- Do not over-mix; otherwise, the kebabs may become too dense.
- Oil your hands slightly to prevent the mixture from sticking while shaping.
- Rest after cooking for 5 minutes to retain juices.
Optional Suggestions
- Add chili flakes for extra heat.
- Mix in cheese or chopped nuts for a unique twist.
- Use beef or chicken as an alternative to lamb.
What to Serve with Seekh Kebab
- Naan or Pita Bread
- Mint Yogurt Chutney
- Onion and Cucumber Salad
- Jeera Rice or Biryani
Storage Tips
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Freeze: Wrap in foil and freeze for up to 3 months.
- Reheat: Warm in a pan or oven for 5-7 minutes.
Variations of Seekh Kebab
- Turkish Adana Kebab: Spicier with sumac seasoning.
- Afghani Seekh Kebab: Milder with yogurt and cream.
- Indian-Style Seekh Kebab: More aromatic with garam masala and cloves.
Final Thoughts
Ground Lamb Seekh Kebabs are a must-try for any food lover. Whether grilled, pan-fried, or baked, their rich flavors, juicy texture, and aromatic spices make them a standout dish. Perfect for BBQs, family dinners, or festive occasions, this recipe will surely become your favorite!
FAQ
1. Can I make these kebabs without skewers?
Yes! Shape them into patties and cook as lamb koftas.
2. How do I prevent the kebabs from breaking?
Ensure the meat mixture is cold, and do not overwork it.
3. Can I make these kebabs in an air fryer?
Yes! Air fry at 375°F (190°C) for 10-12 minutes, flipping halfway.
Nutrition Chart (Per Serving)
- Calories: 250
- Protein: 22g
- Fat: 18g
- Carbs: 3g
- Fiber: 1g
Enjoy this delicious and easy Ground Lamb Seekh Kebab Recipe today!
