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Meat, South and Southeast Asian

Seekh kebabs with naan and onion salad

Seekh kebabs are skewers of spiced ground lamb, grilled under the broiler or in a pan, served with naan, a lemony onion salad and mint chutney. This recipe serves 4, takes 45 minutes, needs a bit of hands on technique, and costs about €3.60 per person. The trick is kneading the meat mixture well and chilling it before shaping it onto skewers.

Homemade Indian style kebabs, ground lamb seekh with grilled spices, served with naan, lemony onions and mint chutney.

Seekh kebabs with naan and onion salad
Total time
45 min
Difficulty
Medium
Cost per person
€3.60
Calories per person
620 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer, Fall
The kids
They generally like it

Ground lamb takes on real character with cumin, ground coriander, garam masala and chili powder, grilled until the edges turn slightly caramelized. The inside stays juicy while the outside gets a bit of char, and the mint chutney brings the cooling contrast the spices need. The lemony red onions add crunch and a tangy bite that wakes up every mouthful.

This is a dish for an evening when you have a little extra time, a weekend dinner or a meal for friends around the table. Kids usually love grilled ground meat and naan for scooping, just go lighter on the chili powder for them. Mon Chou built this version to be doable at home, no restaurant equipment required.

The ingredients

4 people

Butcher

  • Ground lamb 600 g

Fruits and vegetables

  • Onion 1
  • Red onions 2
  • Lemons 2
  • Garlic 3 cloves
  • Fresh ginger 20 g
  • Mint 10 sprigs
  • Cilantro 6 sprigs

Dairy

  • Plain yogurt 125 g

Bakery

  • Naan 4

Pantry

  • Cuminoften in the pantry 1 tsp
  • Ground corianderoften in the pantry 1 tsp
  • Garam masalaoften in the pantry 2 tsp
  • Chili powderoften in the pantry 1 tsp
  • Neutral oiloften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch

Allergens Lactose, Gluten

The step by step recipe

  1. Mix the lamb with the finely minced onion, garlic and ginger, the spices, half the cilantro and some salt. Knead well.

    Knead for at least two minutes, the mixture should turn sticky.

  2. Shape the mixture into elongated logs around metal skewers or wooden skewers, then chill. 15 min

    Wet your hands to make shaping easier.

  3. Make the chutney by blending the mint, remaining cilantro, yogurt, a little lemon juice and salt. Marinate the sliced red onions with lemon juice and salt.

    The lemony onions turn pink and milder as they sit.

  4. Grill the kebabs under the broiler or in a pan, turning them as they cook. 15 min

    Don't move them too much, they fall apart before they get a chance to sear.

  5. Warm the naan and serve everything together. 3 min

    Set a warm naan over the kebabs to slide them off the skewers.

Our tips to get it right

  • Mince the onion, garlic and ginger as finely as you can, large pieces keep the mixture from holding together on the skewers.
  • If you use wooden skewers, soak them in water for ten minutes first so they don't burn under the broiler.
  • Press the mixture into even, uniform logs around the skewers, a consistent thickness means even cooking.

The variations

  • Swap the ground lamb for ground beef or ground chicken, the cooking time stays about the same.
  • For a vegetarian version, mix well drained cooked lentils with breadcrumbs and the same spices, shaped into patties instead of skewers.
  • For a faster version, shape flat patties instead of long skewers, they cook quicker in a pan.

What to serve it with

  • Plain basmati rice
  • Iced mint tea
  • Cucumber yogurt salad

Storage

Cooked kebabs keep for 2 days in the refrigerator in a sealed container. You can freeze the shaped raw mixture and cook it straight from frozen without fully thawing. Reheat the kebabs in a pan or oven to keep them moist, and make the chutney and fresh onions just before serving.

Questions about this dish

Can you cook seekh kebabs without metal skewers?

Yes, shape the mixture into thick patties and cook them in a pan like you would burgers. The flavor stays the same, only the shape changes.

Why does the mixture fall apart while cooking?

This usually happens when it hasn't chilled long enough or the onions are chopped too coarsely. Knead the meat well and let it rest at least 15 minutes before cooking.

Can you make the mixture ahead of time?

Yes, you can mix and shape the kebabs the day before, then keep them covered in the refrigerator. This even gives the spices more time to settle in.

How do you make this dish kid friendly?

Cut back on or skip the chili powder in the mixture and serve the chutney on the side. Kids usually enjoy building their own naan wraps.

How long does it take to make spiced ground lamb seekh kebabs with naan, lemony onion salad and mint chutney?

Count 45 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in spiced ground lamb seekh kebabs with naan, lemony onion salad and mint chutney?

About 620 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does spiced ground lamb seekh kebabs with naan, lemony onion salad and mint chutney cost?

About €3.60 per serving, or €14.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose, gluten. Always check the labels of the products you buy.

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