Description
Coarsely minced mutton (or chicken) kneaded with minced onions and massive spices, wrapped long and thin around an iron skewer (Seekh) and direct-fire baked in a Tandoor.
Restaurants serving Seekh Kebab
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Minced mutton
- Onion
- Green chilies
- Garlic ginger paste
- Cumin powder
- Garam masala
Instructions
- Add finely chopped/squeezed onions, green chilies, grated garlic/ginger, cumin, coriander powder, garam masala to minced mutton, knead well until sticky.
- Rest meat mixture slightly in fridge, wrap long and thin around flat iron skewers (Seekh) as if gripping it.
- Bake fragrantly in Tandoor (or high-heat oven/direct-flame grill) until surface is firmly charred and meat juice drips.
Learn more Spice, substitutes, tips
Key spices
Earthy spice aroma of cumin and coriander
Substitutes at Japanese supermarkets
Mixed minced meat (beef/pork) (substitute for easy home cooking)
Pairing
Garlic Naan、Cold beer
Trivia
[Hardcore] 'Seekh' means iron skewer. Originating from Middle Eastern kebabs, spices evolved uniquely in India, and high-heat Tandoor baking made it the ultimate BBQ dish—crispy outside, bursting meat juice inside.
Eating tips & etiquette
[Unique Eating] Pull smoothly off the hot skewer, squeeze lemon, dip in mint chutney, and devour the meat umami directly with sliced raw onions!
Allergen
Mutton (or depends on meat used)