Recipe from Chintan Pandya
Adapted by Alexa Weibel
- Total Time
- 45 minutes, plus chilling
- Rating
- 4(223)
- Notes
- Read community notes
Served at most traditional Indian restaurants, seekh kebabs are made with ground lamb that’s been seasoned with garam masala, cumin seeds, fresh ginger and fresh cilantro, then grilled and served with raw red onion and bright mint chutney to offset the richness and heat. This recipe comes from Chintan Pandya, the executive chef at Adda Indian Canteen, a New York restaurant that specializes in homestyle Indian food. You’ll need to purchase deggi mirch, an Indian chile powder that tastes somewhat like a smoky paprika, but is mild enough to be used in a quantity large enough to color the meat red. The spiced meat mixture benefits from chilling to help retain its shape on the grill, but you could also roll it into meatballs and pan-sear them on the stovetop or roast them in the oven, if the season dictates. —Alexa Weibel
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Ingredients
Yield:6 kebabs
- 2¼pounds ground lamb
- 1packed cup shredded Amul cheese or white Cheddar (about 3 ounces)
- ⅓packed cup very finely chopped fresh cilantro
- 2tablespoons plus 2 teaspoons deggi chile powder, plus additional for garnish
- 1tablespoon minced fresh ginger
- 3garlic cloves, minced
- 1tablespoon minced green Thai chile or serrano chile (with seeds)
- 2teaspoons garam masala
- 1teaspoon black cumin seeds (shah zeera) or regular cumin seeds
- ¾teaspoon ground cardamom
- Kosher salt
- Neutral oil, for greasing
- 3packed cups roughly chopped cilantro, leaves and tender stems
- 2packed cups roughly chopped fresh mint leaves
- ¼cup finely chopped red onion
- 1tablespoon minced fresh ginger
- 1teaspoon minced green Thai or serrano chile (seeds included)
- 2tablespoons anardana (dried pomegranate seeds), crushed, or very finely chopped fresh mango
- 2teaspoons lemon juice
- 1teaspoon granulated sugar, plus more as needed
- Red onion, very thinly sliced, for serving (optional)
For the Seekh Kebab
For the Mint Chutney
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
611 calories; 49 grams fat; 21 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 5 grams polyunsaturated fat; 9 grams carbohydrates; 4 grams dietary fiber; 2 grams sugars; 34 grams protein; 592 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Prepare the lamb skewers: In a large bowl, combine the lamb with the cheese, cilantro, chile powder, ginger, garlic, green chile, garam masala, cumin seeds, cardamom and 2 teaspoons salt. Shape the meat like a sausage into six 5-inch logs that are just under 2 inches thick. Skewer each and pack them tightly. Refrigerate for 2 hours and up to overnight to firm up.
Step
2
Prepare the mint chutney: Add the cilantro, mint, red onion, ginger, green chile and ¼ cup water to a blender. Puree until smooth, scraping down the sides of the blender as needed. (Add more water by the spoonful, if needed, until mixture is saucy.) Transfer to a small bowl. Stir in the anardana, lemon juice and sugar; season to taste with salt and more sugar, if desired. Refrigerate until ready to use. (The mint chutney is best the day it’s prepared, but it can be refrigerated one day in advance.)
Step
3
Brush the grill with neutral oil and heat over medium. Grill the kebabs, rotating as needed, until browned all over and cooked through, 12 to 15 minutes. Serve with mint chutney, and very thinly sliced red onion, if desired. Sprinkle kebabs and onions (if using) with deggi chile powder and serve immediately.
Ratings
4
out of 5
223
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Cooking Notes
Tom O’Connor
Excellent recipe but please don’t bother finding and including the pomegranate seeds in the chutney. Even after crushing them and putting in the Vitamix blender, they are inedible tiny rocks that have to be removed and really ruined an otherwise delicious recipe.
Joy Pinto-Kamath
Works equally well with ground pork, ground chicken, or lean (not extra-lean) ground beef. Just don't mix them.
Vladimir
Made this yesterday and used feta since I couldn’t find the cheese suggested. My new favorite recipe. Made quick pickles as a side paired with kalamata olives and basmati rice! Wow!
Margie SS
Pretty much made as written w/the exception of (changed out of necessity):* Cheese: Didn't have Amul or white cheddar so followed another reader's comment and used feta *Deggi Chile Powder: Didn't have so used a combination of hot and smoked paprika* Chutney: Was too thick as written so added a good bit of water to make it "saucy." But overall...very good and excellent flavor! Will definitely make again.
Anna
I haven't made it, but I would think so. You're going to get a LOT of flavor from the other ingredients.
Klkruger
Yes. Cheese is actually an uncommon ingredient in seekh kebab.
Gail
Excellent if you're looking for something different to add to your repertoire. Very flavorful, unique and balanced. I took other reviewers' notes (thanks!) and traded the pomegranate seeds for mango, and used ground chicken. While the chutney was good, the meat was so full of flavor that I might use a store-bought sauce like sambal oelek instead. I didn't think cooking these on skewers was necessary, as noted. I will add more minced chili to the meat for heat. So nice to have a new dish to make!
TR
I used ground chicken, feta cheese and paprika and the meat was delicious. I used a grill on the stove and it def took longer to cook. Ended up finishing them off in the oven.The chutney…different story. I don’t know if I added too much water or what but it was flavorless. Saw the suggestion add pomegranate molasses- that may help in the future. But I’d prob look for a different chutney recipe or buy from store next.
Sherry Taxman
Is there anything that can be substituted for the cheese?
Sanjib
Very good receipe. Made with ground lamb and chicken. I used a pan the first time to heat the kabobs. I had only 2 lbs of lamb meat the first time. Followed the receipe exactly but used 1.75 tsp salt to account for the less meat. Made in air fryer another time. Made small patties and air fried for 12 minutes at 400F. Turning half way through.
sagar
Re the pomegrante seeds --> its a classic, but honestly, you might be better off with a few drops of pomegranate molasses.
Margie SS
Made pretty much as written w/a couple of exceptions (because I was not paying attention): I halved the entire recipe but for some reason didn't half either the amount of deggi chili powder, which I didn't have so used half regular and half smoked paprika, or the cilantro. Still turned out very good. Agree w/another reader in that chutney was too thick as written so added quite a bit of water to make it saucy. Will make again.
Sarah
I used Wisconsin cheddar and regular paprika. They were delicious! I didn't want to grill, so I baked them in duck fat at 350° for 20 min. Perfection.
Betsy
When a recipe calls for mint, is it spearmint or another variety of mint? Thanks!
Chef Carlos
Apparently this is a very. Imminent street food favorite in India. I made the same dish from another source with ground Turkey or chicken. Fantastic with the mint chutney. I’ll make this one to compare the spices
Tom O’Connor
Excellent recipe but please don’t bother finding and including the pomegranate seeds in the chutney. Even after crushing them and putting in the Vitamix blender, they are inedible tiny rocks that have to be removed and really ruined an otherwise delicious recipe.
modifications
7 mins per side. 14 mins total
Margie SS
Pretty much made as written w/the exception of (changed out of necessity):* Cheese: Didn't have Amul or white cheddar so followed another reader's comment and used feta *Deggi Chile Powder: Didn't have so used a combination of hot and smoked paprika* Chutney: Was too thick as written so added a good bit of water to make it "saucy." But overall...very good and excellent flavor! Will definitely make again.
Sarah
Liked this recipe! Used a sharp white cheddar because I couldn’t find the right cheese. Also replaced the deggi chili powder with a smoked paprika and paprika combo. Next time will do 1/2 tbsp smoked paprika and 1 tbsp plain paprika (less overall than called for).
SV Cascadia
This is an excellent recipe that lends itself to tweaks and substitutions. Use an instant read thermometer and remove the kebabs from the grill when they reach ~128F/53C in the middle. Let rest for five to ten minutes.
Emily L
Can we omit the cheese?
Klkruger
Yes. Cheese is actually an uncommon ingredient in seekh kebab.
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