Seekh Kebab

Seekh Kebab

These famous savoury appetizers are a staple of Indian restaurants, but are notoriously difficult to replicate at home. I’ve experimented with different mixes and through trial and error, have perfected a simple and effective method of producing batch after batch of piquant, melt in the mouth Seekh Kebabs.
Prep Time 20 minutes
Cook Time 30 minutes
Course Kebab, Main Course
Cuisine BBQ, Indian
Servings 10 people with sides


  • Charcoal BBQ
  • Metal Skewers 8-10mm thickness


  • 2 kg lamb or beef mince Min 80:20 Meat to fat ratio. Ideally 70:30. I used Hill Farm Finest mince. They now do a seekh kebab mince.
  • 2 medium onions diced and moisture squeezed out
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • tsp minced garlic
  • 1 tsp minced ginger
  • ½ tsp turmeric powder
  • 1 tsp salt
  • 1 tsp minced green chilli
  • 1 tsp red chilli powder
  • 1 pack Shan seekh kebab masala
  • cup coriander leaves chopped

Beetroot chutney

  • 50 g cooked beetroot (vacuum sealed) Coarse grated. Run twice through a box grater.
  • 100 g tomato ketchup
  • ½ small onion diced (optional)
  • ½ tsp cumin powder
  • chilli powder to taste
  • salt to taste


What mince do I get from the butcher?

Loading the skewers

How to grill the Sheekh Kebabs

How to remove the cooked kebabs from the skewers

Beetroot Chutney Recipe

Any questions

Keyword BBQ, beyti kebab, indian food, Seekh Kebab

Join the Conversation

  1. Assalaamu alaykum,

    JazakAllah for the detailed instructions. I will be trying this out for the first time.

    After refrigerating the kebab mix, does it need to be to be brought to room temperature before cooking? Or straight from the fridge onto the skewer?

    1. Load the skewers using cold mixture, directly from the refrigerator. This will allow the mixture to stick better.

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