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Grilled Indian Seekh Kebabs

Grilled Indian Seekh Kebabs

There are countless recipes for the traditional seekh kebab and each cook adds his or her own ingredients to give it a special and possibly unique flavour.

bar Grilled Indian Seekh Kebabs
Below is one of the most basic recipes which uses a paste made of fried onions for a touch of Northern Indian sweetness that reflects my father’s roots.

Picture by Werner Van Peppen

Makes 10-12 kebabs

500g minced lamb
1 tbsp malt vinegar
2 tbsp peeled and grated root ginger
2 tbsp sunflower or olive oil
2 medium onions, chopped
1/2 tsp chilli powder
1 tsp garam masala
2 green chillies, finely chopped with the seeds
1/2 tsp chilli powder
2 tbsp gram flour or besan
1/2 tsp salt
1 medium free range egg
1/2 tsp salt
oil for basting


Have ready 12 skewers.
In a bowl, mix the minced lamb with the vinegar and ginger and set aside.
Heat the oil in a frying pan on a medium heat and add the onions. Fry onions for about 15 minutes until they are caramelized. Once the onions are cooled, place them in a blender to make a paste. Tip in the chilli powder, garam masala and green chillies and mix. Remove the onion paste mixture from the blender and add to the bowl of minced lamb. Knead for a few minutes to allow all the ingredients to combine and bind well. Just before cooking, add the flour, salt and egg and mix thoroughly.

With slightly wet hands mould the meat into long sausage shapes, then wind each sausage around the skewers, pressing gently. Brush with a little extra oil and grill under a medium heat or on the barbecue turning them once, until the meat is cooked right through. Serve with Mint Chutney.


You could cover the exposed tips of the wooden skewers with foil to prevent them from burning under the grill.

(c) 2012

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