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Seekh Kebab with Mint Chutney Recipe

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4.7 from 135 reviews

This recipe for Seekh Kebab with Mint Chutney features flavorful spiced ground lamb shaped into skewers and grilled to perfection. Accompanied by a refreshing and tangy mint chutney, the kebabs combine aromatic Indian spices, fresh herbs, and a touch of cheese for a rich, succulent dish perfect for an appetizer or main course.

Ingredients

Scale

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 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

Optional for Serving

  • Red onion, very thinly sliced

Instructions

  1. Prepare the lamb skewers: In a large bowl, combine the ground lamb with shredded cheese, finely chopped cilantro, deggi chile powder, minced ginger, minced garlic, minced green chile, garam masala, cumin seeds, ground cardamom, and 2 teaspoons kosher salt. Mix thoroughly to distribute the spices evenly. Shape the mixture into six sausage-like logs, each approximately 5 inches long and just under 2 inches thick. Skewer each log tightly on a metal or wooden skewer, ensuring the meat is firmly packed. Refrigerate the skewers for at least 2 hours and up to overnight to let them firm up and the flavors meld.
  2. Prepare the mint chutney: Add the chopped cilantro, fresh mint leaves, finely chopped red onion, minced ginger, minced green chile, and 1/4 cup water to a blender. Puree the ingredients until smooth, stopping to scrape down the sides as needed. If the mixture is too thick, add water one spoonful at a time until it reaches a saucy consistency. Transfer the blended chutney to a bowl, then stir in crushed anardana (or fresh mango), lemon juice, and granulated sugar. Season the chutney with kosher salt and additional sugar to taste. Cover and refrigerate until ready to serve. The chutney is freshest on the day of preparation but can be stored up to one day in advance.
  3. Grill the kebabs: Preheat a grill to 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 they are browned on all sides and cooked through, about 12 to 15 minutes. Use a meat thermometer to ensure the internal temperature reaches at least 160°F (71°C) for safety and optimal juiciness.
  4. Serve: Remove the kebabs from the grill and arrange on a serving platter. Serve immediately with the prepared mint chutney alongside. Optionally, garnish with very thinly sliced red onions and a sprinkle of additional deggi chile powder for color and extra spice. Enjoy the kebabs hot to savor their full flavor and texture.

Notes

  • For best results, use fresh ground lamb and high-quality cheese for rich flavor.
  • Refrigerating the skewers before grilling helps them hold their shape and improves texture.
  • You can substitute cumin seeds with ground cumin if preferred, but toasting the seeds before use enhances flavor.
  • Anardana adds a unique tartness; if unavailable, finely chopped fresh mango offers a sweet alternative.
  • The mint chutney is best consumed fresh but can be stored refrigerated for up to one day.
  • Ensure the grill is well oiled to prevent the kebabs from sticking and breaking apart.
  • Use food-safe skewers, soaked wooden skewers or metal skewers are recommended.
  • Check internal temperature of the kebabs to ensure safe cooking; lamb should reach 160°F (71°C).

Keywords: seekh kebab, lamb skewers, mint chutney, Indian kebab, grilled lamb, spiced lamb kebab, Indian appetizer

Find it online: https://trendytasterecipes.com/seekh-kebab-with-mint-chutney-recipe/