Name: Seekh Kebab with Minced Lamb and Spices
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1.1 lbs Minced Lamb (20% fat); 1 tbsp Ginger-Garlic Paste; 0.5 cup Finely Chopped Onion; 2 tbsp Roasted Gram Flour (Besan); 1 tsp Garam Masala; 1 tsp Cumin Powder; 1 tsp Red Chili Powder; 0.25 cup Fresh Mint and Coriander Leaves; 2 tbsp Ghee or Oil for basting

"These lamb seekh kebabs are a masterpiece of Mughlai cuisine, featuring finely minced lamb infused with aromatic spices and grilled to smoky perfection. They offer a melt-in-the-mouth texture that makes them an ideal centerpiece for any gathering or a gourmet dinner."

1 Ingredients

Qty	Item
1.1 lbs 500 g	Minced Lamb (20% fat)
1 tbsp 15 g	Ginger-Garlic Paste
0.5 cup 80 g	Finely Chopped Onion
2 tbsp 16 g	Roasted Gram Flour (Besan)
1 tsp 2 g	Garam Masala
1 tsp 2 g	Cumin Powder
1 tsp 2 g	Red Chili Powder
0.25 cup 15 g	Fresh Mint and Coriander Leaves
2 tbsp 30 ml	Ghee or Oil for basting

2 Instructions

Squeeze any excess moisture out of the chopped onions using a kitchen towel to prevent the kebabs from falling apart.

In a large mixing bowl, combine the minced lamb, ginger-garlic paste, squeezed onions, roasted gram flour, garam masala, cumin powder, red chili powder, chopped herbs, and salt.

Knead the mixture thoroughly for at least 5 minutes until the proteins break down and the mixture becomes slightly tacky; this ensures the meat stays on the skewer.

Cover the mixture and refrigerate for at least 1 hour to allow the flavors to meld and the meat to firm up.

Preheat your grill to medium-high heat or an oven to 400°F (200°C).

Divide the meat into 8 equal portions. With damp hands, take a portion and press it onto a metal skewer, molding it into a long, thin cylinder about 6 inches long.

Place skewers on the grill. Cook for 10-12 minutes, turning every few minutes. Baste with ghee halfway through the cooking process for extra moisture and flavor.

Once the kebabs are browned and cooked through, gently slide them off the skewers and serve immediately with mint chutney and lemon wedges.

·
Use lamb with at least 20% fat content; lean meat will result in dry, crumbly kebabs.
·
If you don't have metal skewers, soak wooden skewers in water for 30 minutes before use.
·
Do not skip the kneading process; it acts as a mechanical binder for the meat.
·
Ensure the meat mixture is very cold when shaping to help it adhere to the skewers.

? Frequently Asked Questions

Why do my kebabs fall off the skewer?

This usually happens if there is too much moisture in the mixture (from onions) or if the meat wasn't kneaded enough to develop the binding proteins.

Can I make these in an air fryer?

Yes, cook at 380°F (190°C) for 10-12 minutes, turning once halfway through.

What is the best substitute for gram flour?

You can use finely crushed toasted breadcrumbs or cornstarch as an alternative binder.

Can I use ground beef instead of lamb?

Absolutely. Use ground beef with a similar fat percentage (80/20) for the best results.

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