Minced Lamb Kababs | How to make Minced Lamb Kababs

By ANSHU BHATNAGAR  |  3rd Jul 2016  |  
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  • Minced Lamb Kababs, How to make Minced Lamb Kababs
Minced Lamb Kababsby ANSHU BHATNAGAR
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About Minced Lamb Kababs Recipe

Seekh Kabab is a traditional South Asian cuisine, made with keema (lamb mince) and traditionally cooked in a tandoor oven. It consists of small cubes of meat threaded on a skewer that are grilled or roasted. It is usually in the shape of cylindrical rolls but can also be made in a tikka form. I like making them in the shape of small flat tikkas, as the meat inside is cooked properly.

Minced Lamb Kababs is one dish which makes its accompaniments tastier. With the right mix of flavours, Minced Lamb Kababs has always been everyone's favourite. This recipe by ANSHU BHATNAGAR is the perfect one to try at home for your family. The Minced Lamb Kababs recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Minced Lamb Kababs is 15 minutes and the time taken for cooking is 20 minutes. This is recipe of Minced Lamb Kababs is perfect to serve 2 people. Minced Lamb Kababs is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Minced Lamb Kababs. So do try it next time and share your experience of cooking Minced Lamb Kababs by commenting on this page below!

Minced Lamb Kababs

Ingredients to make Minced Lamb Kababs

  • 1 pound Ground Lamb
  • 3-4 cloves Garlic, minced
  • 2 Scallion, both white and green parts, trimmed and minced
  • 2 tablespoons cilantro, chopped and fresh
  • 2 teaspoons ginger, fresh, grated
  • 1 teaspoon salt, or more to taste
  • 1/2 teaspoon cumin seeds, toasted
  • 1/2 teaspoon black pepper, freshly ground
  • 1/4 teaspoon cayenne pepper
  • 1 tsp chaat masala
  • 1 red onion, small, or large shallot, very thinly sliced, for serving
  • lemon wedges, for serving

How to make Minced Lamb Kababs

  1. Mix all the ingredients except chaat masala, sliced onion and lemon wedges to the ground lamb, then knead and squeeze the mixture with your hands until thoroughly blended, 3 to 4 minutes. Cover and refrigerate the meat mixture for 1 hour.
  2. Preheat a gas oven or electric oven with the skewers to 350degrees ( I prepared these tikkas using metal skewers but bamboo skewers can also be used.
  3. Divide the meat mixture into equal portions. Lightly wet your hands with cold water, then, press the mince on to a hot skewer to form a tikka or sausage
  4. Place the skewers in the oven. Keep turning or rotating the skewers occasionally
  5. When cooked, gently remove the kababs from the skewers with the help of a napkin.
  6. Sprinkle some chaat masala and serve with onion and lemon wedges.

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