Seekh kebabs are a type of kebab, popular in South Asia, made with spiced minced or ground meat, usually lamb, beef, chicken, or Turkey, and formed into cylinders on skewers and grilled.

They are typically cooked on a mangal or barbecue, or in a tandoor. Since not everyone has a Tandoor or grill at home, we can easily achieve the same taste at home by following a few easy steps.

These kebabs are usually on everyone’s appetizer list when hosting an event. They are served with mint or tamarind chutney and caramelized or pickled onions.

Aromatic Indian spices are the core of a perfect and flavorful kebab. If you are wondering where the word “Seekh” comes from, it simply means a skewer and since the kebabs are made using a skewer, they are named Seekh Kebabs.

Seekh Kebabs and Kubideh Kebobs

Growing up in Iran, which is the land of Kababs, I was only used to eating Iranian Kebabs known as Kubideh (learn how to make them). They are made with lamb or beef, parsley and onions and are usually grilled on skewers, traditionally over hot coals.

At first, they may look similar but they are not. Kubideh Kebabs are much milder in taste and are usually served with rice and sumac; however, Seekh Kababs are packed with Indian spices and are normally enjoyed with naan, or roti.

Seekh Kebabs and Shami Kebabs

Once you learn how to make the Kebab mixture, you can use the recipe to make Shami Kebabs or Seekh Kebabs. The only difference between the two is the shape. Shami Kebabs are shaped like a burger and Seekh Kebabs are molded using a skewer and restaurants usually cook them on the skewer in a Tandoor.

I used the same recipe to make mini Kebabs. I usually make these when I have a get together at my house and they disappear within seconds and everyone wants more!

Pan-Fry or Baked?

In this recipe I opted to pan-fry the Kebobs but they can easily be baked. I would bake them covered for the first 20 minutes at 375 degress and then bake for 10 minutes uncovered. You can finish them off under broil for 5 minutes to give it a tasty brown crust.

I used the same recipe to make mini Kebabs. I usually make these when I have a get together at my house and they disappear within seconds and everyone wants more!

No Food Processor?

I used a food processor in this recipe, but if you don’t have a food processor, simply grate your onions, and finely chop the cilantro, and green chilis and mix in all the other ingredients and mix using your hands till everything is incorporated into the meat mixture.