Meal Prep · North Indian
Seekh Kebab
Savor the smoky, spiced perfection of these grilled North Indian minced meat skewers.
Ingredients
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Step-by-step- In a large bowl, combine the ground lamb/chicken, finely chopped onion (ensure all excess water is squeezed out), ginger-garlic paste, chopped green chilies, coriander leaves, red chili powder, coriander powder, cumin powder, garam masala, turmeric powder, black pepper powder, lemon juice, roasted gram flour (if using), and salt.
- Mix everything thoroughly with your hands until well combined and the mixture becomes cohesive. For best results, cover and refrigerate for at least 30 minutes to allow flavors to meld and the mixture to firm up.
- Divide the mixture into equal portions. Take one portion and mold it firmly around a skewer (metal or wooden, soaked in water if wooden) into a cylindrical shape, pressing firmly to ensure it adheres well. Repeat with the remaining mixture.
- Preheat your grill to medium-high heat, or a non-stick pan/griddle over medium heat with a little oil. If using an oven, preheat to 400°F (200°C) and line a baking tray with parchment paper.
- Place the kebabs on the hot grill or pan, or arrange on the baking tray. Cook, turning occasionally, until all sides are evenly browned and cooked through, about 10-15 minutes. Baste with melted butter or oil during cooking for extra flavor and moisture.
- Remove from skewers and serve hot immediately with mint chutney, sliced onions, lemon wedges, and naan or roti.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 30 g |
| Fat | 20 g |
| Carbohydrates | 10 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store cooked Seekh Kebabs in an airtight container in the refrigerator for 3-4 days. Ensure they are completely cooled before storing.
Freezer Up to 2-3 months
To freeze cooked kebabs, arrange them on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container. Raw kebabs can also be frozen in a similar manner, separated by parchment paper.
Reheat Stovetop/Oven
Reheat cooked Seekh Kebabs on a lightly oiled pan over medium heat until warmed through, or in an oven at 350°F (175°C) for 10-15 minutes. Microwaving is also an option but may alter the texture slightly.
Chef’s Corner
- For perfectly moist kebabs, ensure the onion is very finely chopped and all excess moisture is squeezed out. Too much moisture can make the mixture difficult to bind and prone to breaking.
- Don’t overcook the kebabs; they should remain juicy on the inside. A quick sear and even cooking over medium heat will prevent them from drying out.
- If you don’t have skewers, you can shape the mixture into small patties or logs and pan-fry or bake them.
