Seekh means skewer, and seekh kebabs reached North India with Central Asian and Persian cooks who roasted minced meat over open fires. In the bazaars of Lucknow, Delhi and Rampur they are cooked on long iron skewers over charcoal, the smoke drifting across the lanes in the evening, especially during Ramzan.
The mince is kneaded with grated onion, ginger, garlic, green chilli, mint, coriander and a warm spice blend, then pressed onto skewers into long, even cylinders. Over charcoal the outside chars and crackles while the inside stays juicy. A little fat in the mince and a brush of butter while grilling keep them moist.
They are served as a starter or a meal, with rumali roti or ulte tawe ka paratha, sliced onions, lemon and green chutney. Leftover seekh kebabs make an excellent kathi roll the next day. At home, a charcoal grill gives the best result, but a hot oven or even a heavy tawa works well. The mixture can be made in advance and kept chilled for up to a day before shaping.
At a glance
| Region | Uttar Pradesh |
|---|---|
| Cuisine | Awadhi |
| Diet | Non-vegetarian |
| Course | Snack |
| Prep time | 30 minutes |
| Cook time | 20 minutes |
| Total time | 50 minutes |
| Serves | 4 |
| Spice level | Medium |
| Difficulty | Medium |
| Gluten-free | Yes |
| Key ingredients | mutton mince / onion / green chilli / mint |
Ingredients
- 500 g mutton mince (with some fat), minced twice
- 1 medium onion, grated and squeezed dry
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 3 green chillies, very finely chopped
- 2 tbsp finely chopped mint
- 3 tbsp finely chopped coriander
- 1 tsp Kashmiri chilli powder
- 1 tsp roasted cumin powder
- 1 tsp coriander powder
- 1 tsp garam masala
- 1/2 tsp black pepper powder
- 2 tbsp roasted besan
- 1 tbsp ghee
- 1 tsp salt
- Melted butter for basting
- Chaat masala and lemon to finish
Method
- Squeeze every bit of water from the grated onion in a cloth; wet onion makes the kebabs slide off the skewer.
- Combine the mince with all the ingredients except the butter and chaat masala. Knead vigorously for 5 minutes until the mixture is sticky and holds together.
- Cover and refrigerate for at least 1 hour; cold mince binds better on skewers.
- Divide into 10 portions. With wet hands, wrap each portion around a flat metal skewer and press it into an even sausage about 12 cm long. Seal the ends well.
- Grill over medium-hot charcoal, or in an oven preheated to 240 C on a rack, for 10 to 12 minutes, turning every 3 minutes and basting with butter, until browned with charred spots.
- Without skewers, shape into logs and cook on a lightly greased tawa on medium heat for 8 to 10 minutes, rolling them so all sides brown.
- Slide the kebabs off, sprinkle with chaat masala and squeeze lemon over.
Tips
- Mincing twice gives the fine texture that clings to the skewer.
- Do not over-grill; the kebabs are done when firm but still springy to the touch.
- Chicken mince works too – add a beaten egg white to help it bind.
Serve with
Rumali roti or paratha, onion rings, lemon and mint chutney.