Pakistani Seekh Kebab Recipe (Minced Lamb Skewers)

Pakistani Seekh Kebab Recipe (Minced Lamb Skewers)
Pakistani Seekh Kebab Recipe (Minced Lamb Skewers)

Pakistani Seekh Kebab Recipe (Minced Lamb Skewers)

These are made from lean minced lamb that is put through the mincer twice. The meat must be lean to give the correct flavour and texture. Mincing twice enhances the binding together of the meat.
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr 30 mins


  • 500 g lean minced lamb minced twice
  • 1 egg
  • 1 tablespoon chopped onion
  • 1 tablespoon chipped green capsicum
  • 2 green chillies
  • 2 teaspoon fresh ginger grated
  • 3 cloves garlic
  • 1 teaspoon salt
  • 1 teaspoon garam masala
  • pinch red chilli powder
  • 1 tablespoon finely chopped green coriander
  • 1 teaspoon red food colouring
  • 2 teaspoons whole black peppercorns
  • teaspoons whole coriander seed
  • 1 teaspoon whole cumin seed
  • 2 whole cloves 1g
  • 2 whole bay leaves
  • 2 teaspoons sweet paprika
  • ½ teaspoon cayenne pepper
  • 3 teaspoons kosher salt (if using table salt, use
  • 1 teaspoon amchur powder


  • Blend the egg, onion, capsicum, chillies, ginger, and garlic in an electric blender until smooth.
  • Pour into a bowl and add all the remaining ingredients and mix thoroughly.
  • Strain and pat out any excess moisture from the minced lamb and place into a large bowl or bowl of a stand mixer. The kebab mixture should be as dry as possible to prevent any breaking.
  • Using gloved hands (do not use bare hands or the green chili may sting), knead for 3-4 minutes, until you begin to see a lacy, stringy texture of the meat. The mixture should be homogenous instead of crumbly.
  • Preheat oven to maximum temperature.
  • Using oiled hands, take around ¼ cup of themeat and form into a hearty round shape. Run the kebab skewers through the meat and use your hands to form a sausage-like shape around the skewer. It should come to 5-6 inches long.
  • Cover the bowl and set aside for 30 minutes, or refrigerate up to overnight.
  • For Pan-Frying:
  • Heat a large, nonstick or cast iron skillet over medium or medium-high heat. Add enough oil to coat the bottom of the pan.
  • When the oil is hot, place the kebabs on the pan, making sure not to crowd them.
  • Use tongs to turn the kebabs frequently, making sure all sides are browned evenly.
  • Cook for 6-7 minutes in total. If you have a meat thermometer, it should read at least 160 °F. Transfer the kebabs to a large plate lined with a paper towel.
  • Place these on a rack in shallow baking tray and cook near the top of the oven for about 10-12 minutes.
  • For Baking:
  • Preheat the oven to 430°F/220°C.
  • Place one rack in the middle of the oven, and the other rack at top so that your sheet pan can be as close as possible to the heat source/broiler.
  • Place the kebabs on a baking sheet lined with aluminum foil. Brush with oil or butter, if desired. Bake in the middle rack for 8-10 minutes, turning them over midway.
  • Transfer the pan to the top rack.Turn your broiler on High (550°F/287°C). Broil for 2 minutes. Then turn and broil for another 1-2 minutes.
  • Serve sizzling if liked, with a green salad, lemon wedges, and yoghurt mint sauce.


If the meat mixture is too moist and doesn’t stick to the skewer, add a few teaspoons of gram flour (besan). The flour will dry out the moisture. This tip was shared by a reader!

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