Go Back Email Link
–+ servings
Indian restaurant style lamb seekh kebab.
Print Pin
No ratings yet

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!
Course Appetiser
Cuisine Indian, Indian Restaurant, British Indian, Scottish Indian, Pakistani
Keyword air fryer, air fried, kebab, seekh kebab, lamb kebabs
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 1 hour
Total Time 1 hour 20 minutes
Servings 6 kebabs

Equipment

  • 1 Airfryer or Frying Pan

Ingredients

  • 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 (or to taste)
  • 1/2 teaspoon black pepper
  • 2 teaspoons gram flour
  • 500 grams lamb mince
  • 1 small onion, finely chopped
  • 2 green finger chillies, finely chopped
  • 2 tablespoons garlic & ginger paste
  • 1 small handful fresh coriander leaves and stalks, finely chopped
  • 1 teaspoon sunflower oil

Instructions

  • 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.
  • In the bowl of a stand mixer, add 500 grams lamb mince and 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 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.
  • 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.
  • Serve lamb seekh kebabs with your choice of bread, salads and sauces.

Notes

This recipe works really well in an air fryer because the intense heat gives the takeaway style kebabs a beautiful colour.