Seekh Kabab is a traditional South Asian cuisine, made with keema (lamb mince) and traditionally cooked in a tandoor oven. It consists of small cubes of meat threaded on a skewer that are grilled or roasted. It is usually in the shape of cylindrical rolls but can also be made in a tikka form. I like making them in the shape of small flat tikkas, as the meat inside is cooked properly.

  • 1 pound Ground Lamb
  • 3-4 cloves Garlic, minced
  • 2 Scallion, both white and green parts, trimmed and minced
  • 2 tablespoons Cilantro, chopped and fresh
  • 2 teaspoons Ginger, fresh, grated
  • 1 teaspoon salt, or more to taste
  • 1/2 teaspoon cumin seeds, toasted
  • 1/2 teaspoon black pepper, freshly ground
  • 1/4 teaspoon cayenne pepper
  • 1 tsp Chaat Masala
  • 1 red onion, small, or large shallot, very thinly sliced, for serving
  • Lemon wedges, for serving
  1. Mix all the ingredients except chaat masala, sliced onion and lemon wedges to the ground lamb, then knead and squeeze the mixture with your hands until thoroughly blended, 3 to 4 minutes. Cover and refrigerate the meat mixture for 1 hour.
  2. Preheat a gas oven or electric oven with the skewers to 350degrees ( I prepared these tikkas using metal skewers but bamboo skewers can also be used. )
  3. Divide the meat mixture into equal portions. Lightly wet your hands with cold water, then, press the mince on to a hot skewer to form a tikka or sausage.
  4. Place the skewers in the oven. Keep turning or rotating the skewers occasionally.
  5. When cooked, gently remove the kababs from the skewers with the help of a napkin.
  6. Sprinkle some chaat masala and serve with onion and lemon wedges.



  1. Nice kababs and perfect to put up on the grill this summer.. Thanks for sending it to red meats event!

  2. so tempting these kababs are, thanks for sending it to my event and using the logo

  3. Yummy kebabs. Thanks for linking them to my Virtual Eid Potluck Party. The roundup will be posted soon.


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