Indian Style Sheekh Kabab Recipe - Allrecipes.com
Indian Style Sheekh Kabab Recipe
  • READY IN ABOUT hrs

Indian Style Sheekh Kabab

Recipe by  

"This is a spicy and extremely flavorful recipe which will surely be a hit at any BBQ party."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
ADVERTISEMENT

Directions

  1. In a large bowl, mix ground lamb, onions, mint, cilantro, ginger paste, and chile paste. Season with cumin, coriander, paprika, cayenne, and salt. Cover, and refrigerate for 2 hours.
  2. Mold handfuls of the lamb mixture, about 1 cup, to form sausages around skewers. Make sure the meat is spread to an even thickness. Refrigerate until you are ready to grill.
  3. Preheat grill for high heat.
  4. Brush grate liberally with oil, and arrange kabobs on grill. Cook for 10 minutes, or until well done, turning as needed to brown evenly.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 10 mins
  • READY IN 2 hrs 25 mins
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2004

Excellent! Finely chopped ingredients are a must-big chunks make the whole thing fall apart. Add bread crumbs to stiffen the mixture. Also put in freezer for a bit before grilling to make the skewers hold together. Don't leave on the grill for too long as they cook faster than you may think. Goes well with a nice ale.

 
Most Helpful Critical Review
Jun 08, 2007

I made with 2 separate batches, one with beef and other with chicken. Chicken was way too wet and did not hold together on the skewer. Used about a cup of breadcrumbs, which did not help either. Beef kebabs turned out well, but still required about 1/2 cup of breadcrumbs for it to hold together. I noticed someone using flour to hold together falafels, may use that next time. Will make again but cut down the amount of mint and increase coriander.

 
Jan 25, 2004

This is a great, unique BBQ recipe! You may need to add some bread crumbs to the mixture if your ground lamb is moist.

 
Jan 25, 2004

This recipe is excellent. We love it! I made it twice - once using lamb and once using beef. We liked it both ways. Also, I made it in the oven instead of on a BBQ and was satisfied with the result.

 
Aug 13, 2007

3/5/06 This is a great recipe - I LOVE the combination of mint and cilantro! Also, when I make kebabs (Indian or Greek) I often use half ground lamb, half ground beef - the flavor is really excellent, and the meat stays a little more moist than if using just lamb. I serve these on warm split naan breads or paratha with a drizzle of cucumber raita. With a leafy salad, some onion chutney, and a couple of pappadums, this makes an awesome meal. 8/9/07 Made these again for lunch today. Absolutely outstanding. I'd forgotten how much I love them! Thanks so much, Yakuta!

 
Feb 17, 2006

I used the food processor to chop the onion and cilantro and had no problems with it falling apart. Only had dried mint so used 1 tbsp. of that. I waited a few hours and took a small portion of it and made a 'sample' hamburger to see what needed to be tweeked. It tasted very nice and I could see it would hold together for kabobs. I did add 1 tsp. of allspice because having company from Jordan for dinner so wanted to tweak this a little middle eastern. Soaked the skewers first so I would not need to call the fire dept. later. Put these on the broiler pan lined w/aluminum foil brushed w/oil and put them in the broiler. These would be great on the summer grill. Served these with "Red Lentil Curry" and "Indian Spiced Rice" here on allrecipes and it made a very nice meal. Great presentation on the skewers.

 
May 09, 2004

I did something a bit different: I used turkey instead of lamb. And I don't use the two pastes (since I don't have them), but add a bit of ginger powder instead. My adjusted version has always turned out amazingly well. I have done it several times, and even grilled them on a George Forman grill a few times - they always turn out great and get fabulous reviews from my friends (Many people have asked for the recipe).

 
Mar 03, 2006

I thought these kababs tasted fantastic. The chopped mint and cilantro really adds a lot of flavor. I did, however, make a few changes. I made the kababs as stated substituting ground beef for lamb and minced chilies instead of green chile paste. I allowed the mixture to marinate overnight (the longer the better), brushed the patties with olive oil, and grilled them on my George Foreman grill.

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 304 kcal
  • 15%
  • Carbohydrates
  • 4.7 g
  • 2%
  • Cholesterol
  • 76 mg
  • 25%
  • Fat
  • 22.6 g
  • 35%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 20.1 g
  • 40%
  • Sodium
  • 665 mg
  • 27%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
 
ADVERTISEMENT
Go Pro!

In Season

Fresh Summer Meals
Fresh Summer Meals

Enjoy the bright days of summer with easy recipes.

Do Healthy Your Way
Do Healthy Your Way

Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Related Videos

Indian Tomato Chicken

See how to make chicken thighs simmered with tomatoes and exotic spices.

Easy Indian Butter Chicken

This creamy, classic Indian restaurant dish is easy to make at home.

Indian Shrimp Curry

See how to make a quick-and-easy, Indian-inspired seafood curry.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States