
Ultimate Seekh Kebab Recipe
Ultimate Seekh Kebab Recipe
Rated 4.0 stars by 1 users
Category
Meat Dishes
Cuisine
Indian
Servings
8 large kebabs
Cook Time
20 minutes
In the heart of every great Desi pub mixed grill lies the humble seekh kebab—smoky, spiced, and sizzling straight off the skewer. But here’s a twist you might not expect: many of those juicy kebabs aren’t made with just lamb. In fact, blending lamb and chicken mince is a common practice, and not just to cut costs. The real reason? Texture. Lamb mince alone can be dense and prone to falling off the skewer in high-heat tandoor ovens. Introducing chicken mince adds elasticity, making the mixture easier to shape and grill to perfection.
This recipe embraces that blend, combining the richness of lamb with the lightness of chicken for a kebab that’s both flavourful and tender. Using a 70/30 or even 50/50 ratio in favour of lamb ensures that you get the best of both worlds: the depth of lamb and the moisture-retaining qualities of chicken.
For this recipe, I’ve also added a blend of white onion, fresh coriander and garlic ginger paste. This gives the kebab a real freshness but also helps in locking in that moisture in the mix. You will certainly notice the lift that these fresh ingredients give.
The mixture is best left overnight in the fridge. This not only lets the flavours mingle and mature, but it also firms up the texture, making it easier to shape onto skewers the next day.
For best results, skewer these kebabs and cook them on a BBQ to emulate the tandoor taste but putting these under a grill or air frying (without using skewers) would be okay too.
Key Points
- To purchase the Seekh Kebab Mix used in this recipe, click here. It is available without the colouring too – just check out our store.
- If you are using food colouring, try and wear gloves when handling. It’s a nightmare to get off your skin but you can do it with a mix of bicarb and vinegar scrub.
- You can add 1-2 green finger chillies to the blitzed mixture if you like things really spicy
Matt Cooper Bites
Ingredients
-
500 g chicken mince
-
500 g lamb mince
-
2 tsp red food colouring mixed with 75ml water
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2 white onions chopped into big chunks
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2 blocks defrosted garlic ginger paste Taj brand – defrost for 30 seconds in the microwave
-
1 big handful fresh coriander
-
8 tbsp Matt Cooper Bites Seekh Kebab Mix
Directions
Add the onion, coriander and ginger garlic paste to a mixer and blend.
Add the mince, Seekh Kebab Mix and the freshly blended ingredients to a bowl. Add the optional food colouring.
Wearing gloves, massage and mix until everything is consistently mixed. This should take you a few minutes.
Cover and leave to marinade in the fridge overnight or at least 2 hours.
Wearing gloves, divide the mix into 8 balls, then roll into a sausage between your hands.
Skewer the sausage shapes and then using a bit of water on your index finger and thumb, manipulate the kebab so that it is evenly applied to the full length of the skewer. Skip this step if you are air frying.
Grill/BBQ
Cook for 15 minutes, turning every 5 minutes. To be on the safe side, cut into one of the kebabs to ensure the kebab is cooked all the way through
Air Frying
You can air fry on 200°C for around 16-18 minutes – turn them halfway through cooking. To be on the safe side, cut into one of the kebabs to ensure the kebab is cooked all the way through.



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