Lamb Seekh Kabab

  • Time
    30 mins
  • Servings
  • Nutrition

Kebabs are pieces of marinated meat, vegetables or cheese on skewers that are usually roasted or grilled. They originate from the Middle East, but are popular across most of south and central Asia.


Seekh Kabab is a typical Pakistani dish that is made of minced meat, spices and aromatics. The mixture is bound around skewers, grilled or roasted, and served with chutney and rice usually. These types of kabas can be wrapped up in naan or pita and served as Donner kababs, a popular street snack.

Kitchen Tools

  • Large Mixing Bowl
  • Large Saute Pan
  • Medium Pot
  • Cooking Oil
  • Salt



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Soak the saffron in 1 tablespoon of warm melted butter or hot oil for 10 minutes. Wash and chop the cilantro and place in the large bowl.

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In a large bowl, mix the ground lamb, chopped green chili, onions, ginger-garlic paste, chaat, and garam masala and 2 teaspoons of salt. Stir in the chili powder based on spice preference.

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Wet your hands, and take a handful of the mixture and press it around the wooden sticks. Repeat with all 6 sticks and use all of the mixture. Refrigerate the kebabs until you are ready to cook them.

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Meanwhile, wash and drain rice well. Bring rice and 1 ½ cups water to a boil, reduce heat to low, pour saffron and soaking liquid over and cover. Cook for 10-15 minutes until rice is done.

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Preheat a large saute pan over medium high heat, and add 1 tablespoon of oil. Add the kebabs to the pan, cooking in batches to make sure they do not stick together.

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Sear the kebabs on all sides. Cook until they are fully browned and cooked all the way through. Serve the kebabs over the hot rice, with a squeeze of lime and chutney drizzled over the top.

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