Seekh Kebab with Mint Chutney Recipe

Introduction

Seekh Kebab with Mint Chutney is a flavorful and aromatic grilled lamb dish that’s perfect for gatherings or a special meal. The tender lamb skewers are paired beautifully with a fresh, tangy mint chutney that brightens every bite.

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, deggi chile powder, minced ginger, garlic, green chile, garam masala, cumin seeds, cardamom, and 2 teaspoons of kosher salt. Mix thoroughly until well combined.
2. Step 2: Shape the lamb mixture into six sausage-like logs about 5 inches long and just under 2 inches thick. Skewer each log firmly to hold its shape. Refrigerate the skewers for at least 2 hours or up to overnight to firm up.
3. Step 3: To make the mint chutney, add chopped cilantro, mint leaves, red onion, ginger, green chile, and 1/4 cup water to a blender. Puree until smooth, adding more water if needed to reach a saucy consistency. Transfer to a bowl.
4. Step 4: Stir into the chutney the crushed anardana (or chopped fresh mango), lemon juice, sugar, and salt to taste. Adjust sugar and salt as desired. Refrigerate the chutney until ready to serve. It’s best used the same day or within one day.
5. Step 5: Preheat a grill to medium and brush the grates with neutral oil to prevent sticking. Grill the kebabs, turning occasionally, until evenly browned and cooked through, about 12 to 15 minutes.
6. Step 6: Serve the hot seekh kebabs with the chilled mint chutney and optional very thinly sliced red onion. Sprinkle the kebabs and onions with additional deggi chile powder for extra flavor and color before serving.

Tips & Variations

• Use fresh ground lamb from a trusted butcher for the best texture and flavor.
• If you don’t have deggi chile powder, substitute with smoked paprika mixed with a pinch of cayenne for a smoky heat.
• For a milder chutney, reduce or omit the green chile in the mint sauce.
• If grilling isn’t an option, you can cook the kebabs under a broiler or on a hot grill pan indoors.

Storage

Store any leftover kebabs and mint chutney separately in airtight containers in the refrigerator for up to 2 days. Reheat the kebabs gently on a grill or in a skillet to keep them moist. The chutney is best served cold and should be consumed within a day for optimal freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use beef or chicken instead of lamb?

Yes, ground beef or chicken can be substituted, but lamb’s distinctive flavor is traditional and adds richness. Adjust cooking time as needed—chicken may cook faster.

How do I prevent kebabs from falling apart on the skewer?

Ensure the meat mixture is well mixed and firm, then press it tightly around the skewers. Chilling them before cooking helps them hold their shape better during grilling.