Baked seekh kebabs
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Seekh Kebabs

Baked seekh kebabs are spiced with aromatic spices, fresh herbs and cooked to perfection. Served with naan and a yogurt dip, they make an amazing snack or meal.

Who says you can’t have beef and lamb seekh kebabs during the winter when it’s too snowy and too cold to barbecue? We enjoy these all year round. During the winter, I make mine in the oven and they are just as delicious baked as they are barbecued. They are such an amazing meal for a cold winter day. The spices bring warmth to this meal and we really enjoy them.

Anyone that has never had them, might wonder what they are. They are Indian and Pakistani style meat skewers. We call them Seekh Kebabs. Seekh literally means stick or skewer. And kebab is the mincemeat that’s rolled around it. Hands are used to roll the deliciously spiced meats onto the skewers and cooked on a barbecue, an Indian style tandoor, or in my case an oven.

Ingredients for Seekh Kebabs

Two types of meat, a blend of spices, and some fresh herbs will give you the best Indian food you ever make and have.

Ingredients for seekh kebabs

Ingredients List for Seekh Kebabs:

  • 500 grams (2 cups) of ground lamb
  • 500 grams (2 cups) of ground beef
  • 1/2 red onion
  • 3 garlic cloves
  • 1 inch of fresh ginger
  • 1 chili of any colour (red, green, yellow – all work)
  • 1 tablespoon garam masala
  • 1/2 teaspoon ground coriander
  • 1 teaspoon paprika
  • 1/4 cup fresh coriander
  • 1/4 cup fresh mint (optional)
  • Salt and pepper to taste

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The Ground Meat

I like to use a combo of beef and lamb. My husband is not a great fan of pure lamb, so combining another type of meat makes total sense. I have even made them with a lamb and pork mix. Traditionally they are made with just lamb, but we find that lamb has a very strong flavour and is not to everyone’s liking, so we mix it with something else.

Ground meat mixed with spices
  • Firstly, bring my ground meat to room temperature before starting the mixture.
  • So, remove the grounds from the fridge for up to half an hour before you start to mix. Sometimes I use frozen meats because I buy them on the weekend and keep them in the freezer to keep them from going bad. In that event, I remove them from the freezer the night before and let them thaw out in the fridge.

Making the Seekh Kebabs Mixture

Making the mixture is pretty easy.

  • Let’s start with finely chopping 1/2 a red onion, 3 garlic cloves, 1 chili, and 1 inch ginger. If you don’t like pieces of any of these as you eat, you can always grate them.
  • Add both the ground meats to a large bowl and using your hands mix them together.
  • Add the chopped onion, garlic, chili, and ginger to the bowl and mix that into the meat.
Baked seekh kebabs
  • I like to mix things into the meat one at a time that way you are allowing the two types of meat to get massaged with every addition. That makes the meat tender and more delicious I find.
  • Now we can add the spices to the bowl and mix them into the meats.
    • 1 tablespoon garam masala
    • 1/2 teaspoon ground coriander
    • 1 teaspoon paprika
  • Use both hands to mix in the spices so that they are evenly blended.

The Fresh Herbs

I love adding fresh herbs to my seekh kebabs.

  • Wash and finely chop 1/4 cup of coriander and 1/4 cup of mint. I only use the leaves. Especially for the mint. The stalks are a little tough and bitter, so I do not use those.
  • Add the herbs to the bowl and again mix them in to ensure that they are evenly distributed into the meats.
  • Cover and allow the meat to rest in the fridge for about half an hour to an hour.
Ready to bake seekh kebabs

Making the Seekh Kebabs:

  • Remove the meat from the fridge and using both hands get enough meat to form long sausage like shapes on the skewers.
  • I prefer to not cover the whole skewer. If the skewer is too full, it will be more difficult to turn and might break.

The Baking Process for Seekh Kebabs:

  • Preheat the oven to 400 degrees F.
  • Line a baking tray with parchment paper. Then place a cookie rack on top of the baking tray. I tend to use a brush and oil the cookie rack just to avoid the meat from sticking to it.
  • Line the seekh kebabs onto the cookie tray and
  • bake them for about 25 minutes. Turn them around once after about 15 minutes to allow for even cooking.
Baked seekh kebabs ready to be enjoyed

Serving Suggestions:

Remove from the oven and allow them to cool down for about two minutes or so. Serve them hot with a side of

  • Naan – a quintessential side for these skewers.
  • Roti – an Indian flatbread that is eaten with a lot of different types of Indian foods.
  • Yogurt – serve the skewers with a dollop of plain yogurt.
  • Salad – my favourite way to enjoy them is with a side of salad. So many options for that. Try them with my Crunchy Vegetable Salad.
  • Pita – similar to naan, it is a good choice if you don’t want to make your own naan at home.
  • Mint or Mango Coriander Chutney.
Baked seekh kebabs

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Seekh Kebabs – Ground Beef and Lamb Skewers

Course: EntreeCuisine: IndianDifficulty: Easy
Servings

8

servings
Prep time

10

minutes
Cooking time

25

minutes
Calories

265

kcal
Resting time

30

minutes
Total time

1

hour 

5

minutes

Baked seekh kebabs are spiced with aromatic spices, fresh herbs and cooked to perfection. Served with naan and a yogurt dip, they make an amazing snack or meal.

Ingredients

  • 500 grams (2 cups) ground lamb

  • 500 grams (2 cups) ground beef

  • 1/2 red onion

  • 3 garlic cloves

  • 1 inch fresh ginger

  • 1 chili of any colour (red, green, yellow – all work)

  • 1 tablespoon garam masala

  • 1 teaspoon paprika

  • 1/4 cup fresh coriander

  • 1/4 cup fresh mint (optional)

  • Salt and pepper to taste

Directions

  • Finely chop the onion, garlic, chili, ginger, coriander, and mint leaves. Set aside.
  • In a large bowl, mix the two types of meat.
  • Add the onion, garlic, chili, and ginger to the meats and combine.
  • Add all the spices, salt, and pepper to the meats and mix thoroughly so that the spices are evenly distributed all over the meats.
  • Add the fresh herbs and mix those in evenly as well. Adding the onions, herbs, and spices one at a time ensures that the ground meats are well massaged.
  • Cover the bowl and let the meat rest in the fridge for about 1/2 hr to 1 hr.
  • Preheat the oven to 400 degrees F.
  • Remove the meat from the fridge and using both hands make the seekh kebabs.
  • Line a baking tray with parchment paper. Top the paper with a cookie rack and using a baking brush, oil the top of the tray to avoid the meat from sticking.
  • Place the seekh kebabs (skewers) on top of the cookie tray.
  • Bake in the oven for about 15 minutes then turn over and bake for another 10 or so minutes.
  • Remove from the oven and allow to rest for 1-2 minutes.
  • Serve them hot with a side of naan, roti, yogurt, salad, pita, or just by themselves.

What kind of meat can I use for Seekh Kebabs?

I like to use a combo of beef and lamb. You can easily replace the meat with any other kind of ground meat. Try, pork, chicken, turkey, or even a combination. I have tried it with just one type of ground or mixing two types. It’s the spices that make the dish.

Can I cook Seekh Kebabs on a barbeque?

Yes, most definitely. Who says you can’t have seekh kebabs during the winter when it’s too snowy and too cold to barbecue? We enjoy these all year round. During the winter, I make mine in the oven, and during the summer months, I put them on the barbecue. They are just as delicious both ways.

How do you stop seekh kebabs from breaking on the skewer?

Making sure that you use fatty beef and lamb is key to making good seekh kebabs. Another thing that prevents seekh kebabs from falling apart is massaging the ground meats well. This helps break the meat down and allows it to stick to the skewers without breaking.


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2 Comments

  1. Super easy to follow recipe! Thanks Deepti! Made it last night and it was delicious.

    1. Hello Sujata,
      Thank you so much for your kind comments. I am so glad you like the recipe and it turned out well.
      Deepti