Seekh Kebab Finished Recipe - Zouk

Seekh Kebab Recipe

This tasty Seekh Kebab recipe makes it easy to recreate one of Zouk's most popular starters at home. Simple to prepare yet incredibly delicious, our Seekh Kebab recipe will bring the bold flavours of Zouk straight to your kitchen. Whether you're planning a family dinner or a gathering with friends, these delicious kebabs are sure to impress. Enjoy them hot off the grill alongside your favourite dips and chutneys, or tucked into wraps with salad for a simple yet mouthwatering lunch. This recipe will help you prepare approximately 30 Seekh Kebabs, using lamb as the protein to provide tenderness in every bite. For a truly authentic flavour, our Seekh Kebab recipe is best prepared with the Zouk Garam Masala Spice Blend.

What is a Seekh Kebab?

Seekh Kebabs are always made with minced meat or keema as it is called in Indian recipes. The word seekh actually means stick and refers to the skewer around which the kebab is formed. Different varieties of seekh kebab are popular all over the Indian subcontinent. Regions and even cities often have their own specialities.

In India and Pakistan, these kebabs are often cooked in a tandoor clay oven or over charcoal. You can easily recreate the flavours of these traditional cooking methods in the UK by cooking on a Charcoal BBQ. The mixture is so flavoursome that you will find these kebabs just as delicious when cooked under a grill or in the oven.

As with all kebabs, the keema is mixed with a blend of herbs and spices to infuse the meat with flavour. In this recipe, we use Zouk's specially blended Garam Masala for depth. It's easy to see why this classic seekh kebab recipe is such a popular dish.

Read on to discover the most delicious Lamb Seekh Kebab recipe, prepared by Zouk’s highly-skilled chefs.

  • Preparation time - 10 to 15 minutes
  • Marinating time - 30 minutes
  • Cooking time - 10 to 15 minutes
  • Total time - 50 to 60 minutes
  • Serves 12-15 as a starter
    Serves 8-10 as a main course
    Makes 30 pieces in total (each kebab is approx 80g)

Ingredients:

  • 2.5kg minced lamb
  • 100g onion
  • 20g fresh green chilli
  • 2 cloves garlic peeled
  • 1 inch ginger peeled
  • 1/2 bunch fresh coriander
  • 1 tablespoon salt
  • 1/2 tablespoon red chilli powder
  • 1 tablespoon garam masala
  • 1/2 tablespoon ground coriander seed
  • 1/2 tablespoon cumin seed
  • 1 teaspoon paprika
  • 1/2 teaspoon ground black pepper
  • Mint Sauce for serving

Method:

  1. Finely chop the green chilli and onion and blend it into a paste. Set aside.
  2. Grind the ginger and garlic into a paste with a drop of water in a pestle and mortar or a blender.
  3. Finely chop the coriander.
  4. Add all the ingredients to a large mixing bowl and mix thoroughly using your hands.
  5. Cover and set aside in a fridge to marinate - leave for a minimum of 30 minutes.
  6. Taking small handfuls at a time mould the mince on a skewer. Ensure the mince thickness is evenly distributed on the sewer to allow it to cook evenly.
  7. When all the skiers are prepared cook immediately on a grill or BBQ or return to the fridge until you are ready to cook.
  8. Cook on a grill, BBQ or pre-heated oven for 10-20 minutes until cooked through - turning occasionally if under a grill or on a BBQ.
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