Seekh Kabab or Kebab

(Skewered Meat Patties)

The word Kabab or Kebab is ultimately from Arabic or Persian, but originally meant ‘fried meat’, not grilled meat. Seekh Kebabs or Kababs are very popular among the Indian and Pakistani cuisine. But it is traditional South Indian cuisine.

Made with keema (lamb or beef minced meat) and traditionally cooked in a tandoori oven. The traditional way of making these Kebabs are, use metallic skewers for grilling them and add 1/2 cup of grated raw papaya, if available, as this will help to tenderize the meat. These kebabs are very delicate and hard to handle so, need more practice to make this dish. Start like1 kebab first, grill and test. If it breaks, add some more fresh bread crumbs to the mixture, to bind it. Lamb Seekh Kebab and beef Seekh kebabs are the most popular kinds. 


  • 1 lb. lean ground meat (minced mutton or beef)
  • 1 large onion (finely chopped)
  • 1 inch ginger (finely chopped)
  • 2 cloves garlic (finely chopped)
  • 1 egg (beaten)
  • 1 tbsp. gram flour
  • 1 tbsp. lemon juice
  • 1 tbsp. chopped coriander leaves (cilantro)
  • 1 tsp. ground poppy seeds
  • 1 tsp. chili powder
  • 2 tsp. ground almonds or cashews
  • ½ tsp. ground black pepper
  • ½ tsp. garam masala
  • ¼ tsp. red color powder
  • pinch of nutmeg
  • salt to taste
  • oil for grilling


  • Combine all the ingredients together in a bowl and set aside to marinate for half an hour.
  • Grease the skewers.
  • Shape the meat into long cigar shapes and thread on to the skewers, lengthwise.
  • Roast the meat on charcoal or in the grill.
  • Turn skewers from time to time and keep brushing the meat lightly with oil.
  • Before serving, slide the Kababs gently off the skewers.
  • Place the Kababs on a serving dish.
  • Garnish with onions and mint leaves.
  • Serve hot with mint and coriander chutney.

(Keywords: sheekh kababs,kabab,kebob,kabob)