Lamb seekh kebab (Indian lamb mince kebab)

Garlic, ginger and chilli add flavour and piquancy to minced lamb in Andy Varma's seriously tasty kebab recipe
By Andy Varma
Lamb seekh kebab (Indian lamb mince kebab)
  • Rating:
  • Serves: Makes 4 skewers
  • Cook Time: 25 minutes
  • Prep Time: 20 minutes
  • Effort: medium



  • 350 g finely minced lamb
  • 50 g ginger, finely chopped
  • 30 g garlic, finely chopped
  • 40 g mint leaf, chopped
  • 2 green chillies, deseeded
  • 5 g garam masala
  • pinch of red chilli powder
  • salt
  • 25 g fresh coriander leaves
  • 1 tsp melted butter
  • 25 g butter
  • 1 onion, chopped
  • rye wale aloo, to serve


1. Preheat the oven to 200°C/gas 6.

2. Mix together the lamb, ginger and garlic in a mixing bowl.

3. Add in the mint, green chilli, garam masala, red chili powder, salt and coriander leaves and mix together well.

4. Form the mince mixture into long sausage-shaped kebabs or alternatively skewer onto four long skewers and place on a rack in a roasting tray.

5. Bake the kebabs for 12 minutes. Turn the kebabs over and baste with a little of the melted butter and bake for a further 5 minutes.

6. Preheat the grill and grill the kebabs for a further 2-3 minutes, basting with the remaining butter.

7. Slice the kebabs and set aside.

8. Heat the butter in a large, heavy-based frying pan. Add in the onion and fry, stirring, until translucent.

9. Add in the sliced kebabs and fry for 1 minute.

10. Season with salt and serve at once. This dish goes well with Rye Wale Aloo (garlic-flavoured mustard seed potatoes).

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