Lamb Seekh Kebab is a super delicious recipe of minced meat flavoured with onions, ginger, green chillies, herbs and spices and traditionally cooked over a charcoal fire. The word ‘seekh’ means skewers and ‘kebab’ means meat cooked over a charcoal fire.
My husband loves seekh kebab and often has a craving for eating them. He prefers the Pakistani Lamb seekh kebabs due to the flavours. I have been trying to make them at home but either the spice levels haven’t been right, or the meat just fell off the skewers. This is my fool proof recipe wherein it was ‘just perfect’ for him.
Lots of Asian shops sell all types of spice mixes which can be handy when in a rush however I would highly recommend making your spice mix at home for seekh kebab as it makes a huge difference to the final taste. Most of the spice blends in the market contain a similar mix of dry spices, including red chilli powder, cloves, cumin, black pepper, coriander, bay leaves, and mango powder. The proportions of the spices are what makes a huge difference to the taste hence I feel making your own spice mix is the way to go! (I can’t say for sure that I will never buy one of those seasoning packets again—sometimes you’re just in the mood for something quick- but when I have the time then definitely homemade spice blend is the way to go.)
Other recipes you might like to try are Chilli Chicken Dry, Murg Malai Tikka, Thai Pandan Leaf Chicken, Tandoori Chicken, and Dhaba Style Chicken to name a few.
