Seekh Kebabs

Minced meat kebabs using Rafi's Spices. 

By Kevin Fernandez
1 min read
Seekh Kebab (Minced Meat Kebabs)

Makes: 12 small kebabs

Introduction

We love to simply serve to these kebabs in flatbreads with yoghurt and salad. This is a great recipe to cook with children as they can get stuck into mixing and shaping the meat.

Ingredients

 Makes 12 small kebabs
4-5 cloves of garlic
2 inch ginger
500g lamb mince
1 finely chopped onion
2 tsp Ground Cumin
2 tsp Ground Coriander
2 tsp Garam Masala
2-3 tsp Kashmiri Chilli Powder
2 tsp Amchur (Mango) Powder
1 tsp salt

Instructions

  1. Using a pestle and mortar or small blender, blitz the garlic and ginger with a little water to form a paste.
  2. In a large bowl add the mince, garlic and ginger paste, all the spices and salt.
  3. Get stuck in with your hands, squeezing all the ingredients through your fingers and kneading it together almost like a ball of dough. Do this for 3-4 minutes so that everything is really well combined. This kneading of the meat will also help it stay together when cooking.
  4. Take small balls of the mixture and mould it into a sausage shape (you want to try and compress it quite tightly together). Lay them directly on a grill pan, ready for cooking. You should be able to get about 12 small kebabs (or 6 large kebabs) out of the mixture.
  5. Cook the kebabs under a hot grill for 15-20 minutes, turning half-way through cooking.

You will need

Recipe from

The Rafi's Spicebox Cookbook

In 2016, we released the Rafi’s Spicebox Cookbook with recipes all based on Indian flavours and concepts. Some of them have evolved from Rafi’s original recipes and others from our team's travel to India and beyond. This book was written to inspire you to cook the best food that you can. If we can encourage you to enjoy the whole process of cooking these dishes and sharing them with family or friends, our work is done. We’re very proud of these dishes, and hope to hear what you’ve done with them in your own kitchen!

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