Lamb Seekh Kebab (Indian Takeaway Style)

A classic restaurant starter, this Indian takeaway style lamb seekh kebab recipe is full of flavour and cooks in about ten minutes!

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Seekh kebab is a tasty and hugely popular Indian restaurant starter dish. You can find it on its own, or combined with chicken and lamb tikka in ‘mixed grill’ dishes. It’s a spicy and flavourful kebab that pairs well with yogurt based dipping sauces such as pink pakora sauce or mint sauce. It’s also great for wrapping up in chapati bread as a kebab wrap. As well as being utterly delicious, you can also prepare the kebab mix ahead of time which makes it ideal for planning ahead.

Ingredients For Lamb Seekh Kebab

These deliciously fragrant and spiced seekh kebabs are made using lamb mince and a host of flavourful ingredients, including garlic, ginger, chilli and spices. You can prepare the mix up to 1 day in advance of cooking for convenience and flavour.

• Lamb Mince: Meat with 20% fat is perfect and will make tender and juicy kebabs.
• Spices and Colour: Cumin, Coriander, Garam Masala, Red Chilli Powder, Smoked Paprika, Beetroot Powder, Sea Salt, Black Pepper.
• Other Ingredients: Onion, Garlic, Ginger, Green Chilli, Fresh Coriander, Gram Flour

How To Make Lamb Seekh Kebabs

You can use a stand mixer or combine the ingredients by hand to form the lamb seekh kebab mix. Once the mix is prepared, set it aside in the fridge to rest until needed.

Step 1: Spices

In a small bowl, add 1 1/2 teaspoons cumin powder, 1 teaspoon coriander powder, 2 teaspoons garam masala, Pinch red chilli powder, 1/4 teaspoon smoked paprika, 1/4 teaspoon beetroot powder, 1 teaspoon sea salt, 1/2 teaspoon black pepper and 2 teaspoons gram flour. Mix briefly and set aside.

Step 2: Mix

In the bowl of a stand mixer, add 500 grams lamb mince and the prepared spices. Add 1 small onion, finely chopped, 2 green finger chillies, finely chopped, 2 tablespoons garlic & ginger paste and 1 small handful fresh coriander leaves and stalks, finely chopped. Mix on low setting for 1 minute until the ingredients are well combined. Alternatively, mix ingredients well by hand for 1 minute. Cover and refrigerate for 1 hour, or overnight. Remove from the fridge 20 minutes before you want to cook.

Step 3: Cook

Shape lamb mix into 6 medium thick kebabs. Brush the inside of the air fryer with 1 teaspoon sunflower oil and add prepared kebabs. Air fry at 200C for 10-12 minutes, turning once or twice until kebabs are cooked through and nicely coloured on all sides. Alternatively, pan fry kebabs for 2-3 minutes on each side until cooked through, or cook on an outdoor barbecue for 10-12 minutes, turning occasionally.

Step 4: Serve

Serve lamb seekh kebabs with your choice of bread, salads and sauces. It goes really well with pink pakora sauce.

I hope you’ll try this Indian restaurant style lamb seekh kebab recipe. If you do, let me know in the comments below how it went!

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Do you like this Indian restaurant style lamb seekh kebab recipe? If so, buying a copy of my book might appeal to you! In The Indian Takeaway Secret you can find a host of restaurant style recipes that you can make at home. You’ll learn how to make chicken pakora, naan bread, korma curry and more! You can buy The Indian Takeaway Secret in paperback or kindle form here.

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