Lamb Seekh Kabab

These Juicy Lamb Seekh Kababs are easy to make and perfect for any occasion. A recipe that you will always treasure. #HappyCookingToYou #FoodFusion #7up

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  • Sabut lal mirch (Button red chillies) 6-7
  • Sabut dhania (Coriander seeds) 1 & ½ tbs
  • Zeera (Cumin seeds) 1 & ½ tbs
  • Ajwain (Carom seeds) 1 tsp
  • Laung (Cloves) 5-6
  • Darchini (Cinnamon stick) 1
  • Lamb/Mutton boneless 750g
  • Charbi (Fat) 60g
  • Podina (Mint leaves) handful
  • Hara dhania (Fresh coriander) handful
  • Pyaz (Onion) 1 medium
  • Hari mirch (Green chillies) 6-8
  • Lehsan (Garlic) cloves 7-8
  • Adrak (Ginger) 2-inch piece
  • Lemon juice ½ tbs
  • Lal mirch powder (Red chilli powder) 1 tsp or to taste
  • Garam masala powder 1 tsp
  • Baking soda ¼ tsp
  • Namak (Salt) 2 tsp or to taste
  • Kashmiri lal mirch powder (Kashmiri red chilli powder) 1 tsp
  • Ghee (Clarified Butter) 1-2 tbs
  • Koyla (Charcoal) for smoke
  • Cooking oil 2-3 tbs


In a frying pan,add button red chillies,coriander seeds,cumin seeds,carom seeds,cloves,cinnamon stick,mix well and dry roast until fragrant.

Let it cool.

In a spice mixer,add roasted spices and grind to make a powder & set aside.

In a chopper,add lamb/mutton along with fat,mint leaves,fresh coriander,onion,green chillies, garlic,ginger,lemon juice,red chilli powder,garam masala powder,baking soda,salt,Kashmiri red chilli powder & chop until well combined.

Take out in a bowl,add prepared spice mix,clarified butter,mix well and knead for 4-5 minutes.

Give coal smoke for 2 minutes,cover & refrigerate for 30 minutes.

With the help of greased hands,take a mixture (75g) & skew on metal skewer (makes 13-14).

In a frying pan,add cooking oil and grill/ pan fry kababs on medium flame until done.

Serve spicy lamb seekh kababs with salad & 7up!

How to Store?

Grill kabab directly on low open flame for 2 minutes (partially cooked).

Let them cool completely before storing.

Partially cooked kababs can be stored in an airtight container for up to 1 month.

Don’t thaw uncooked seekh kababs.

Recipe By: Seema Hanif

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