Posts Tagged 'kebab'

Seekh Kebab

Seekh Kebab with Naan Bread and Raita

Seekh kebabs are a classic on Indian restaurant menus and typically cooked in the tandoor oven. “Seekh” means skewer, but the truth is you don’t really need skewers for this; just form the meat into long sausage shapes before cooking. You can also form the meat into patties, which will turn them into a “shami” kebab. My version uses great flavourings such as fenugreek, fresh mint and garam masala.

The trick to achieving a good seekh kebab is to finely mince the lamb. Minced lamb from the butcher or supermarket is typically too coarse. Use a food processor to pulse the lamb giving a finer texture. By doing this you won’t need any binding ingredients such as egg or flour. Don’t go crazy with the food processor, you don’t want purée!

Serve with naan bread, salad and raita.

(Note: you could also add a small pinch of red food colouring, as the restaurants do, but you really don’t need it.)


  • 450g minced lamb (I used minced lamb shoulder)
  • thumb-sized piece of ginger, grated
  • 2 cloves garlic, grated
  • 2 green chili peppers, very finely chopped
  • 1 tsp ground cumin
  • 2 tsp garam masala
  • 1 tsp dried fenugreek leaves
  • 1 tbsp tomato pureé
  • 1 tsp salt
  • handful fresh mint
  • handful fresh coriander
  • juice of ½ lemon

Seekh Kebab


  1. Pre-heat the oven to 200°C.
  2. Run the lamb mince through your food processor to achieve a finer texture, as described above. Place in a mixing bowl.
  3. Add the rest of the ingredients and mix well before shaping, use metal skewers if you have them.
  4. I like to use a grill pan to cook this in the oven. This means a lot of the fat can cook out of the meat, but it will still be succulent. Place on the grill pan and cook for 15 minutes.

Serves 4 as a starter, 2 for a main course.


Souvlaki – the kebab search goes on!

Souvlaki is basically a posh lamb kebab. The trick (as I discovered) is to use very lean lamb. Because the lamb is cooked very quickly, any fat present doesn’t have time to cook out, leaving you with a chewier kebab than you may like. It’s not a bad combo, not sure if I’d try it like this again though.



  • 350g lean lamb pieces
  • 1 medium onion
  • 1 tsp cayenne pepper
  • 1 tsp ground cumin
  • 2 tbsp olive oil
  • 4 pitta breads