Who says you can’t have seekh kebabs during the winter when it’s too snowy and too cold to barbecue? We enjoy these all year round. During the winter, I make mine in the oven and they are just as delicious baked as they are barbecued. They are such an amazing meal for a cold winter day. The spices bring warmth to this meal and we really enjoy them.
Anyone that has never had them, might wonder what they are. They are Indian and Pakistani style meat skewers. Seekh literally means stick or skewer. And kebab is the mincemeat that’s rolled around it. Hands are used to roll the deliciously spiced meats onto the skewers and cooked on a barbecue, an Indian style tandoor, or in my case an oven. And this is one of our favourite Indian food.
Ingredients for Baked Seekh Kebabs
Two types of meat, a blend of spices, and some fresh herbs will give you the best Indian food you ever make and have.
- 500 grams (2 cups) of ground lamb
- 500 grams (2 cups) of ground beef
- 1/2 red onion
- 3 garlic cloves
- 1 inch of fresh ginger
- 1 chili of any colour (red, green, yellow – all work)
- 1 tablespoon garam masala
- 1/2 teaspoon ground coriander
- 1 teaspoon paprika
- 1/4 cup fresh coriander
- 1/4 cup fresh mint (optional)
- Salt and pepper to taste
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The Ground Meat
I like to use a combo of beef and lamb. My husband is not a great fan of pure lamb, so combining another type of meat makes total sense. I have even made them with a lamb and pork mix. Traditionally they are made with just lamb, but we find that lamb has a very strong flavour and is not to everyone’s liking, so we mix it with something else.
I like to bring my ground meat to room temperature before I start this process. So, I remove it from the fridge up to half an hour before I start to mix. Sometimes I use frozen meats because I buy them on the weekend and keep them in the freezer to keep them from going bad. In that event, I remove them from the freezer the night before and let them thaw out in the fridge.
Let’s start with finely chopping the onion, garlic, chili, and ginger. If you don’t like pieces of any of these as you eat, you can always grate them. Add both the meats to a large bowl and using your hands mix them together. Add the chopped onion, garlic, chili, and ginger to the bowl and mix that into the meat.
I like to mix things into the meat one at a time that way you are allowing the two meats to get massaged with every addition. That makes the meat tender and more delicious I find. Now we can add the spices to the bowl and mix them into the meats. Use both hands to mix in the spices so that they are evenly blended.
Wash and finely chop the coriander and mint. I only use the leaves. Especially for the mint. The stalks are a little tough and bitter, so I do not use those. Add the herbs to the bowl and again ensure that they are evenly distributed into the meats. Cover and allow the meat to rest in the fridge for about half an hour to an hour.
Remove the meat from the fridge and using both hands get enough meat to form long susage like shapes on the skewers. I prefer to not cover the whole skewer. If the skewer is too full, it will be more difficult to turn and might break.
The Baking Process:
Preheat the oven to 400 degrees F and line a baking tray with parchment paper. Then place a cookie rack on top of the baking tray. I tend to use a brush and oil the cookie rack just to avoid the meat from sticking to it. Line the seekh kebabs onto the cookie tray and bake them for about 25 minutes. Turn them around once after about 15 minutes to allow for even cooking.
Remove from the oven and allow them to cool down for about two minutes or so. Serve them hot with a side of
- Naan – a quintessential side for these skewers.
- Roti – an Indian flatbread that is eaten with a lot of different types of Indian foods.
- Yogurt – serve the skewers with a dollop of plain yogurt.
- Salad – my favourite way to enjoy them is with a side of salad. So many options for that. Try them with my Crunchy Vegetable Salad.
- Pita – similar to naan, it is a good choice if you don’t want to make your own naan at home.
- Mint or Mango Coriander Chutney. Find my recipe here.
I am certain once you make these tender succulent seekh kebabs, you will agree with me that they are the best you’ve ever had.
Baked Seekh Kebab – Ground Beef and Lamb SkewersCourse: Beef, Entree, Indian CuisineCuisine: Main, EntreeDifficulty: Easy
Baked seekh kebabs are spiced with aromatic spices, fresh herbs and cooked to perfection. Served with naan and a yogurt dip, they make an amazing snack or meal.
500 grams (2 cups) ground lamb
500 grams (2 cups) ground beef
1/2 red onion
3 garlic cloves
1 inch fresh ginger
1 chili of any colour (red, green, yellow – all work)
1 tablespoon garam masala
1 teaspoon paprika
1/4 cup fresh coriander
1/4 cup fresh mint (optional)
Salt and pepper to taste
- Finely chop the onion, garlic, chili, ginger, coriander, and mint leave. Set aside.
- In a large bowl, mix the two types of meat.
- Add the onion, garlic, chili, and ginger to the meats and combine.
- Add all the spices, salt, and pepper to the meats and mix thoroughly so that the spices are evenly distributed all over the meats.
- Add the fresh herbs and mix those in evenly as well. Adding the onions, herbs, and spices one at a time ensures that the ground meats are well massaged.
- Cover the bowl and let the meat rest in the fridge for about 1/2 hr to 1 hr.
- Preheat the oven to 400 degrees F.
- Remove the meat from the fridge and using both hands make the seekh kebabs.
- Line a baking tray with parchment paper. Top the paper with a cookie rack and using a baking brush, oil the top of the tray to avoid the meat from sticking.
- Place the seekh kebabs (skewers) on top of the cookie tray.
- Bake in the oven for about 15 minutes then turn over and bake for another 10 or so minutes.
- Remove from the oven and allow to rest for 1-2 minutes.
- Serve them hot with a side of naan, roti, yogurt, salad, pita, or just by themselves.
What kind of meat can I use for Seekh Kebabs?
I like to use a combo of beef and lamb. You can easily replace the meat with any other kind of ground meat. Try, pork, chicken, turkey, or even a combination. I have tried it with just one type of ground or mixing two types. It’s the spices that make the dish.
Can I cook Seekh Kebabs on a barbeque?
Yes, most definitely. Who says you can’t have seekh kebabs during the winter when it’s too snowy and too cold to barbecue? We enjoy these all year round. During the winter, I make mine in the oven, and during the summer months, I put them on the barbeque. They are just as delicious both ways.
What chutney or sauce can I use with this recipe?
A mint or coriander chutney goes really well with this. Try adding the coriander chutney to some yogurt and mix to form a delicious yogurt sauce.
Are Seekh Kebab gluten free?
Yes, my recipe for seekh kebabs on its own is gluten free. To turn it into a meal, enjoy with a side of rice or quinoa. The only ingredients that go into this recipe are two types of ground meats and Indian spices.
Are Seekh Kebab keto friendly?
As it is, my recipe is low fat, but to make this recipe keto friendly, add butter or ghee to the ground meat when you make the ground mix. That will make the kebab more keto friendly.
Check out other Entree recipes here.