Name: Seekh Kebab with Mint Chutney Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 2 h 35 min
Cuisine: Indian
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); 1/4 cup water, plus more as 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; Red onion, very thinly sliced

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Introduction

Seekh Kebab with Mint Chutney is a flavorful and aromatic Indian-style lamb kebab that’s perfect for grilling. Juicy lamb mixed with spices and cheese is skewered and served alongside a refreshing mint chutney, making it an irresistible appetizer or main dish.

Two grilled meat skewers with a slightly charred, textured surface and specks of herbs and red spices lie side by side on a round white plate. To the left of the skewers is a pile of thinly sliced pink pickled onions sprinkled lightly with red spices, showing thin, slightly translucent layers. Above the onions is a small white bowl filled with dark green sauce, topped with small red bits. The plate is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Prepare the lamb skewers by combining the ground lamb with shredded cheese, finely chopped cilantro, deggi chile powder, minced ginger, garlic, green chile, garam masala, cumin seeds, ground cardamom, and 2 teaspoons of kosher salt in a large bowl.
Step 2: Shape the mixture into six sausage-like logs about 5 inches long and just under 2 inches thick. Skewer each log tightly. Refrigerate for at least 2 hours or up to overnight to firm up the meat.
Step 3: Prepare the mint chutney by placing chopped cilantro, mint leaves, red onion, ginger, green chile, and 1/4 cup water into a blender. Puree until smooth, adding more water by spoonfuls if needed to achieve a saucy consistency.
Step 4: Transfer the chutney to a bowl and stir in the crushed anardana (or fresh mango), lemon juice, granulated sugar, and salt to taste. Adjust the sugar or salt as desired. Refrigerate until ready to serve.
Step 5: Preheat a grill and brush the grill grates with neutral oil. Grill the kebabs over medium heat, turning them occasionally, until browned on all sides and cooked through, about 12 to 15 minutes.
Step 6: Serve the kebabs hot with the mint chutney and optional thinly sliced red onions. Sprinkle the kebabs and onions with additional deggi chile powder before serving for extra flavor.

Tips & Variations

For a milder version, reduce or omit the green chiles.
Using Amul cheese adds an authentic touch, but white Cheddar works well as a substitute.
If you don’t have deggi chile powder, a combination of regular chili powder and smoked paprika provides a good alternative.
To make the kebabs easier to shape and handle, chill the meat mixture before forming the logs.
The mint chutney is best prepared fresh but can be made a day ahead and refrigerated to enhance flavors.

Storage

Store leftover kebabs in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or oven to maintain juiciness. The mint chutney can be refrigerated for up to one day; stir well before serving. Avoid freezing as the texture of the chutney and kebabs may change.

How to Serve

The image shows a white bowl filled with light green sauce that has fresh herb bits inside. A woman's hand is holding a brown crispy fried food piece, dipping it halfway into the sauce. Around the bowl, there are fresh green lettuce leaves, a bright red chili pepper, and a small wedge of yellow lemon. The background is a white marbled surface. The focus is on the sauce and the crispy food piece being dipped. photo taken with an iphone --ar 4:5 --v 7

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 used as alternatives, but keep in mind lamb has a richer flavor that complements the spices well. Adjust cooking times accordingly.

How do I know when the kebabs are fully cooked?

The kebabs should be evenly browned on all sides and reach an internal temperature of 160°F (71°C). They should feel firm but still juicy when pressed gently.