These classic Indian Seekh Kababs are a beloved street food favorite, featuring tender ground lamb or beef mixed with aromatic spices like cumin, coriander, and ajwain. The meat is bound with fresh mint, coriander, and onion, creating a savory and herbaceous flavor profile that is both complex and comforting. Traditionally grilled over charcoal, these kababs develop a deliciously charred exterior while remaining juicy inside. They are perfect for summer barbecues, festive gatherings, or a hearty weeknight dinner served with naan and raita. The combination of fresh herbs and warm spices makes every bite flavorful and satisfying.
Seekh Kababs / Lamb Or Beef
Description
These classic Indian Seekh Kababs are a beloved street food favorite, featuring tender ground lamb or beef mixed with aromatic spices like cumin, coriander, and ajwain. The meat is bound with fresh mint, coriander, and onion, creating a savory and herbaceous flavor profile that is both complex and comforting. Traditionally grilled over charcoal, these kababs develop a deliciously charred exterior while remaining juicy inside. They are perfect for summer barbecues, festive gatherings, or a hearty weeknight dinner served with naan and raita. The combination of fresh herbs and warm spices makes every bite flavorful and satisfying.Ingredients
Directions
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Finely chop the onion, garlic, green chilies, mint, and coriander. If using raw cashews, soak them in warm water for 15 minutes, then drain and blend into a smooth paste.
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In a large bowl, combine the ground lamb or beef with the onion, garlic, chilies, mint, coriander, cashew paste, ground coriander, cumin, ajwain, tandoori color (or red food coloring), black pepper, chili powder, salt, and egg yolk.
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Mix the ingredients thoroughly by hand for about 5-10 minutes until the meat becomes sticky and well-bound. This ensures the kababs hold their shape during cooking.
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Cover the mixture and refrigerate for at least 30 minutes to firm up, which makes it easier to shape.
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Take small portions of the meat mixture and shape them into long, thin cylinders around skewers, or form them into patties if not using skewers. Ensure they are compact to prevent falling apart.
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Preheat a grill or skillet over medium-high heat. Lightly brush the cooking surface with oil.
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Cook the kababs for 2-3 minutes on each side, turning carefully, until browned and cooked through. Brush with remaining oil for added flavor and moisture.
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Remove from heat and serve immediately with mint chutney, onions, and lemon wedges.
Nutrition Facts
Servings 18
- Amount Per Serving
- Calories 226.8kcal
- % Daily Value *
- Total Fat 12.8g20%
- Saturated Fat 1.7g9%
- Cholesterol 0.0mg0%
- Sodium 25.0mg2%
- Total Carbohydrate 41.9g14%
- Dietary Fiber 31.8g128%
- Sugars 0.1g
- Protein 9.2g19%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, use meat with a slight fat content (around 15-20%) to keep the kababs juicy. Lean meat may dry out.
Ajwain (carom seeds) provides a distinctive flavor; if unavailable, you can substitute with extra cumin or fennel seeds, though the taste will differ slightly.
If you prefer not to use skewers, you can shape the meat into small patties and pan-fry them in a skillet with a little oil.
Leftover kababs can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet to maintain texture.
To make these vegan, substitute the ground meat with a plant-based ground alternative and omit the egg yolk, using a flax egg or chickpea flour as a binder if necessary.
