Seekh Kebab


Meat eater? You love Kebabs! My dad’s reply to the ‘are you vegetarian’ question is the ‘oh so lame but funny’ I eat only vegetarians reply… never failed to crack me up. My grocer stacks packets of Vegetarian Kebabs and Sausages! I don’t understand…

Kebabs are chunks of meat for me… juicy meat to be more precise. We spend our Saturday evenings around the barbeque with or without friends. I usually marinate meat 48 hours prior to the eventful barbeque J Smoke and meat… thick buddies! Red juicy tandoori chicken usually tops our list.

I love Seekh Kebabs. I have memories of spotting these Kebabs at local butchers while taking a stroll along the quaint Delhi streets. They were red, juicy and most importantly smoked! I also remember coming down with food poisoning and eating some more at the risk of spending the day alone with the newspaper…

I decided to make Seekh Kebabs this Kebab night and they were pretty darn good! I rolled it into a roti, sliced some onions and made a great meal of it. I also made a delicious sandwich with the signature Indian green chutney.

Here’s what you need for the Kebab,

I used mutton mince. Authentic seekh kebab is made with ground beef. Any ground meat will work just fine.

Grate an onion.

Squeeze out the water from the grated onions with your fingers.

In a food processor, grind coriander, green chili and ginger with a tablespoon of oil or butter.

Add the ground paste to the meat.

Now add the dry spices, garam masala, chili powder and coriander powder. Season with salt to taste.

Soak skewers in water for 5-10 minutes.

For the most important part of the recipe, kneed the meat for 2-3 minutes working all the other ingredients into it. Kneed hard until you break into a sweat. I reckon you stop at that point as we don’t like our food too salty 😉 That’s another daddy joke…

Shape into the skewers and refrigerate for 5- 10 minutes.

These skewers can be grilled or barbequed. I’d however use my metal skewers over coal.

Baste with oil at every turn. On the fire, cook on medium high heat to avoid drying the Kebab.

Seekh Kebabs that will not upset my stomach…

On a platter…

And finally my sandwich!

Have a great day!


Ground meat 350 g

Grated onion 1

Coriander handful

Green chili 4-5

Ginger a thumb

Chili powder 1 tbsp.

Coriander powder 1 tsp.

Garam masala 1 tsp.

Salt to taste


Grate onions and strain as much water with your fingers and add to the ground meat. Coarsely grind coriander, chili and ginger and add the same to the meat. Add chili powder, coriander powder, garam masala and salt and kneed the mixture thoroughly. Shape them onto soaked skewers and refrigerate for 5- 10 minutes. Barbeque, grill or pan fry as I did basting with oil at every turn and maintaining the heat at medium high. Take off skewers using oven mitts and serve with green chutney.

So, what do you think ?