Tuesday 4 March 2014

Seekh Kebabs

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

Todays recipe is for one of the most famous Pakistani kebabs - the Seekh Kebab.

 There are a million different recipes out there for you to try but I tried this one and it came out really well. Shape the kebabs anyway you like, cook them and serve with Naan, fresh salad and Green Yoghurt Chutney.

A Simple List of Ingredients:

1. Coriander Seeds

2. Cumin Seeds
3. Fresh Coriander
4. Onion
5. Green Chillies
6. Ginger
7. Salt
8. Red Chilli Powder
9. Lamb Mince
10. Vegetable Oil

Bismillah, let's begin!

Begin by placing 1 tablespoon Cumin Seeds into a dry frying pan. How cute is my one egg frying pan?

Add in 1 tablespoon Coriander Seeds as well. Dry roast the seeds on a medium heat for a few minutes until you can smell them.

Then, tip them into a pestle mortar or a spice grinder.

Roughly pound them until they form a coarse powder. You might think - why not just use Ground Coriander and Ground Cumin? But, trust me, using freshly roasted and ground spices makes all the difference to these kebabs.

Along with the coriander and cumin, we will be using:
1 teaspoon Red Chilli Powder (or to taste)
1 and 1/2 teaspoons Salt (or to taste)

Next, take:
A handful of Fresh Coriander
2 Onions, peeled and roughly chopped
 2 inch piece Ginger, peeled and roughly chopped
 4 Green Chillies (or to taste)

Throw them into a food processor.

Blend until finely chopped.

Then, add in the Red Chilli Powder, Salt, Ground Coriander and Ground Cumin.

Along with the main ingredient, 1/2 kilo Lamb Mince.

Blend again until well combined.

Tip the mixture out into a large bowl.

Knead by hand for a minute or two.

With wet hands, shape the mixture into kebabs. You could do sausage shapes or rounds.

Heat a few tablespoons of Vegetable Oil in a frying pan, and add the kebabs, a few at a time.

Cook on a medium heat until golden brown and cooked through.

Serve immediately with fresh salad and the chutneys of your choice!

Full Written Recipe:

Seekh Kebabs

(Adapted from Bajias Cooking)

½ kilo Lamb Mince
1 and ½ teaspoon Salt
1 teaspoon Red Chilli Powder
4 Green Chillies
Handful of Fresh Coriander
2 Onions, peeled
2 inch piece Ginger, peeled
1 tablespoon Coriander Seeds
1 tablespoon Cumin Seeds
Few tablespoons Vegetable Oil, for shallow frying


1. Place the coriander seeds and cumin seeds into a frying pan, and dry roast for a few minutes – until you can smell them. Roughly pound by hand in a pestle and mortar or a spice grinder.

2. Roughly chop the onions and ginger.

3. Put the onions, ginger, green chillies and fresh coriander into a food processor. Blend until finely chopped.

4. Add the now crushed coriander and cumin seeds, the lamb mince, salt and red chilli powder to the food processor. Blend well, and then remove to a large bowl.

5. Knead the mixture by hand for a minute or two. Then, shape into kebabs. You can do rounds or sausage shapes.

6. Heat the oil in a frying pan, and fry the kebabs on a medium heat until golden brown and cooked through. This will take a few minutes.

7. Serve with salad, Naan and Green Chutney!

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Keep me in your duas, please,


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