Seekh Kebab


A seekh kebab will change your need for a meaningful relationship.

Tender lamb, cilantro, garlic, ginger, and a variety of amazing spices make these kebabs like nothing you’ve ever had. Any occasion is good for a seekh kebab. They’re great for parties, a random summer night, or those times you realize that life is awesome.

Everyone always thinks curry when they think of Indian or Punjabi food. And then they’re shocked to realize that curry is a very small portion of the cuisine, and that curry just means gravy. Punjabi food is complex and a true amalgamation of flavors that brought through trade routes. We have a lot of grilled meats, stewed lentils and veggies, and of course a lot of mince meat kebabs. My favorite being the seekh kebab. It’s just the perfect blend of flavors. Making them spicy, savory, and so juicy. Other favorites include the chapli kebab or shammi kebab – which I like to use as a burger patty for a kebab burger.

Most Punjabi meals are served with raita, salad, and a whisky or seven, and kebabs are no different. Though traditionally an appetizer, these work well as a main course if you wrap them in a roti or parantha with some chutney and salad. I like to serve the kebab as an appetizer with a side of mint chutney and raita, as dips, or over rice, as a main meal. I also like adding a skewer or two over a salad, for a light lunch. Basically, no matter what you do, kebabs are the answer to the basic woes of life.

Seekh Kebab

Recipe by mistressghee
Course: Main Courses, AppetizersCuisine: PunjabiDifficulty: Medium


Prep time


Cooking time


Resting Time






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  • 2 lbs ground lamb (the higher the quality the better – I really like the Simple Truth brand)

  • 1 packet of Laziza Seekh Kebab spice mix

  • 1 onion, pureed

  • 4 tbsp ginger, pureed

  • 6 cloves garlic, pureed

  • 2 Serrano pepper, pureed

  • 1 tsp cumin, ground

  • 1 tsp coriander seeds, ground

  • 1/2 bunch cilantro, minced

Equipment/Specialty Items


  • Marinade:
  • In a large mixing bowl add in spice mix, onion, garlic, ginger, serranos, cumin, coriander seed, and cilantro.
  • Mix in meat, making sure to incorporate the spice mixture above thoroughly – otherwise you’ll end up with pockets of powdered spice and unflavored meat. NOTE: don’t pound the meat you don’t want it to become too tough.
  • Do NOT follow the spice packet instructions and add butter. It’ll make the meat too greasy.
  • Let sit for 4 hours minimum.
  • Cooking Kebabs:
  • Heat your grill, making sure to grease it just enough to prevent sticking.
  • These kebabs are best made flatter instead of round – it’ll ensure even cooking and reduce the likelihood of the kebab being hard.
  • Gently wrap the meat around the skewer and set aside.
  • Place the skewers on the grill and close the lid. Cooking for 2-3 minutes on each side.
  • I like to remove them from the grill when they’re medium rare because inevitably the meat cooks a little bit even off the grill.
  • Serve immediately.

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  1. Wonderful

    1. Priya Author says:

      Thanks so much! It’s one of my favorite recipes!

  2. Greate

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