📍 Where this dish comes from: Mumbai
Discover the history of this region →
Discover the history of this region →
Seekh kebabs were designed for the Mughal court, where the best lamb, the finest spices, and skilled hands created a dish that could be eaten with one hand while holding a sword in the other. Long cylinders of spiced minced lamb are charred over scorching heat until the outside caramelizes into a dark, smoky crust while the inside stays devastatingly moist and perfumed with cardamom, clove, and fresh mint — the oldest, most satisfying way there is to eat meat. The technique of squeezing and shaping meat onto a skewer is part meditation, part craft.
What You’ll Need
Servings: 4 servings
Calories: 310kcal
Ingredients
- 500 g minced lamb (20% fat)
- 1/4 cup onion grated and squeezed dry
- 1 tbsp ginger-garlic paste
- 1 green chili minced
- 2 tbsp fresh coriander
- 2 tbsp fresh mint
- 1 tsp red chili powder
- 1 tsp garam masala
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- 1 egg
- Salt to taste
- Ghee for basting
Instructions
- Combine all ingredients except ghee and mix vigorously 3 minutes.
- Refrigerate mixture 30 minutes.
- Shape onto flat metal skewers into 15cm logs.
- Grill over charcoal or under broiler 4–5 minutes per side.
- Baste with ghee every 2 minutes.
- Kebabs are done when charred and firm throughout.
- Slide off skewers; serve with mint chutney.
Nutrition
Serving: 1serving | Calories: 310kcal | Protein: 26g | Fat: 22g
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Health Benefits
- Lamb provides heme iron and B12, both more bioavailable than their plant-based counterparts.
- Fresh herbs add folate and vitamin K2, nutrients important for bone health.
- Lamb mince at 20% fat provides a favorable ratio of protein to fat for satiety on a ketogenic diet.