Seekh Kebab with Mint Chutney Recipe

Introduction

Seekh Kebab with Mint Chutney is a flavorful Indian-inspired dish featuring spiced ground lamb grilled to perfection. The smoky kebabs pair beautifully with the fresh, tangy mint chutney, making it a perfect appetizer or main course for gatherings or weeknight dinners.

Ingredients

• 2 1/4 pounds ground lamb
• 1 packed cup shredded Amul cheese or white Cheddar (about 3 ounces)
• 1/3 packed cup very finely chopped fresh cilantro
• 2 tablespoons plus 2 teaspoons deggi chile powder, plus additional for garnish
• 1 tablespoon minced fresh ginger
• 3 garlic cloves, minced
• 1 tablespoon minced green Thai chile or serrano chile (with seeds)
• 2 teaspoons garam masala
• 1 teaspoon black cumin seeds (shah zeera) or regular cumin seeds
• 3/4 teaspoon ground cardamom
• Kosher salt
• Neutral oil, for greasing
• 3 packed cups roughly chopped cilantro, leaves and tender stems
• 2 packed cups roughly chopped fresh mint leaves
• 1/4 cup finely chopped red onion
• 1 tablespoon minced fresh ginger
• 1 teaspoon minced green Thai or serrano chile (seeds included)
• 2 tablespoons anardana (dried pomegranate seeds), crushed, or very finely chopped fresh mango
• 2 teaspoons lemon juice
• 1 teaspoon granulated sugar, plus more as needed
• Red onion, very thinly sliced, for serving (optional)

Instructions

1. Step 1: In a large bowl, combine the ground lamb with shredded cheese, finely chopped cilantro, 2 tablespoons plus 2 teaspoons deggi chile powder, minced ginger, minced garlic, minced green chile, garam masala, cumin seeds, ground cardamom, and 2 teaspoons kosher salt. Mix thoroughly.
2. Step 2: Shape the mixture into six sausage-like logs, each about 5 inches long and just under 2 inches thick. Thread each log onto a skewer, pressing the meat tightly around it. Refrigerate the skewers for 2 hours or up to overnight to firm up.
3. Step 3: To prepare the mint chutney, combine roughly chopped cilantro, mint leaves, finely chopped red onion, minced ginger, minced green chile, and 1/4 cup water in a blender. Puree until smooth, adding more water a spoonful at a time if needed to achieve a saucy consistency.
4. Step 4: Transfer the chutney to a bowl and stir in crushed anardana (or chopped fresh mango), lemon juice, and granulated sugar. Season to taste with salt and more sugar if desired. Refrigerate until ready to serve.
5. Step 5: Preheat a grill to medium heat and brush the grates with neutral oil to prevent sticking. Grill the kebabs, turning as needed, until browned on all sides and cooked through, about 12 to 15 minutes.
6. Step 6: Serve the kebabs hot with the mint chutney and, if desired, very thinly sliced red onion. Sprinkle the kebabs and onions lightly with additional deggi chile powder before serving.

Tips & Variations

• For a milder flavor, reduce the amount of green chile or remove the seeds before mincing.
• If you don’t have a grill, the kebabs can be cooked under a broiler or on a grill pan indoors.
• Substitute ground beef or a mix of lamb and beef for a different meat variation.
• Add a pinch of smoked paprika for an extra smoky flavor.
• Make the chutney a day ahead to allow the flavors to develop, but keep refrigerated until serving.

Storage

Store leftover cooked kebabs in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven until warmed through. The mint chutney is best enjoyed fresh but can be refrigerated for up to 1 day. Stir well before serving if refrigerated.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the seekh kebabs without skewers?

Yes, you can shape the lamb mixture into small patties or logs and cook them without skewers, but skewering helps keep the kebabs intact while grilling.

What can I use if I don’t have deggi chile powder?

Degi chile powder provides a unique smoky heat, but you can substitute with regular chili powder or a blend of smoked paprika and cayenne pepper for similar flavor.

Seekh Kebab with Mint Chutney Recipe

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★★★★★

4.9 from 61 reviews

• Author: Isabella
• Total Time: 2 hours 35 minutes
• Yield: 6 servings 1x

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Description

This Seekh Kebab recipe features succulent ground lamb infused with aromatic spices and shredded cheese, shaped onto skewers and grilled to perfection. Served with a refreshing mint chutney that beautifully complements the rich flavors, these kebabs are perfect for a flavorful appetizer or main dish.

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Ingredients

Scale 1x2x3x

For the Seekh Kebabs

• 2 1/4 pounds ground lamb
• 1 packed cup shredded Amul cheese or white Cheddar (about 3 ounces)
• 1/3 packed cup very finely chopped fresh cilantro
• 2 tablespoons plus 2 teaspoons deggi chile powder, plus additional for garnish
• 1 tablespoon minced fresh ginger
• 3 garlic cloves, minced
• 1 tablespoon minced green Thai chile or serrano chile (with seeds)
• 2 teaspoons garam masala
• 1 teaspoon black cumin seeds (shah zeera) or regular cumin seeds
• 3/4 teaspoon ground cardamom
• Kosher salt
• Neutral oil, for greasing

For the Mint Chutney

• 3 packed cups roughly chopped cilantro, leaves and tender stems
• 2 packed cups roughly chopped fresh mint leaves
• 1/4 cup finely chopped red onion
• 1 tablespoon minced fresh ginger
• 1 teaspoon minced green Thai or serrano chile (seeds included)
• 1/4 cup water (plus more if needed)
• 2 tablespoons anardana (dried pomegranate seeds), crushed, or very finely chopped fresh mango
• 2 teaspoons lemon juice
• 1 teaspoon granulated sugar, plus more as needed
• Kosher salt, to taste

For Serving (Optional)

• Red onion, very thinly sliced
• Additional deggi chile powder for garnish

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Instructions

1. Prepare the lamb skewers: In a large bowl, thoroughly combine the ground lamb with shredded cheese, finely chopped cilantro, deggi chile powder, minced fresh ginger, minced garlic, minced green chile, garam masala, cumin seeds, ground cardamom, and 2 teaspoons kosher salt. Mix well to ensure even distribution of the spices and cheese. Shape the mixture into six elongated logs, about 5 inches long and just under 2 inches thick. Carefully thread each log onto metal or soaked wooden skewers, pressing the meat tightly around the skewer to hold its shape. Place the skewers in the refrigerator to firm up for at least 2 hours or up to overnight.
2. Prepare the mint chutney: In a blender, combine the roughly chopped cilantro, mint leaves, red onion, fresh ginger, minced green chile, and 1/4 cup water. Puree until the mixture is smooth and saucy, scraping down the sides as needed. If the chutney is too thick to blend smoothly, add more water by the spoonful until the desired consistency is reached. Transfer the chutney to a small bowl, then stir in the crushed anardana (or chopped fresh mango), lemon juice, sugar, and salt to taste. Adjust sugar and salt as needed for balanced flavor. Refrigerate the chutney until ready to serve; it is best enjoyed fresh but can be made up to one day in advance.
3. Grill the kebabs: Preheat a grill or grill pan over medium heat and brush the grates lightly with neutral oil to prevent sticking. Place the lamb skewers on the grill and cook, turning occasionally, until the kebabs are evenly browned on all sides and cooked through, approximately 12 to 15 minutes. Ensure the internal temperature reaches at least 160°F (71°C) for food safety.
4. Serve: Remove the kebabs from the grill and place on a serving platter. Garnish with a sprinkle of extra deggi chile powder. Serve immediately alongside the mint chutney and very thinly sliced red onions if desired for an added crunch and flavor contrast.

Notes

• For best results, refrigerate the shaped kebabs for at least 2 hours to help them firm up and hold their shape during grilling.
• If wooden skewers are used, soak them in water for at least 30 minutes prior to threading to prevent burning on the grill.
• Deggi chile powder adds a distinct smoky heat; if unavailable, substitute with an equal amount of mild chili powder but adjust to taste.
• Mint chutney is best consumed fresh but can be refrigerated for up to one day; stir well before serving.
• Ground lamb can be substituted with ground beef or a blend of beef and lamb if preferred.
• Ensure proper internal temperature when grilling to guarantee safe consumption of ground meat.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Appetizer
• Method: Grilling
• Cuisine: Indian

Keywords: Seekh Kebab, Lamb Kebabs, Indian Grilled Meat, Mint Chutney, Spiced Kebabs, Grilled Lamb Skewers