Keema Kebabs

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

Keema kebabs are delicious kebabs made from keema and cooked in a traditional Indian way. This non-vegetarian recipe is served as side dish and is hugely popular amongst non-vegetarian food lovers for its taste.

The kebabs are cooked using BBQ technique in a way that they are crispy from outside yet soft from inside. You can also learn how to make them perfectly at home by following our step by step recipe guide.

You will need broiler and skewers to make this recipe. The keema kebabs are let to broil till they are golden brown. As soon as they are ready, they are served with salad and spicy chutney.

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

Rate This Recipe


  • 1 lb - keema
  • 1 - onion
  • 1 - egg
  • 1/2 slice - bread
  • 2 - hot green chillies (optional)
  • Salt to taste
  • 1 tsp - red pepper
  • 1 tsp each - whole jeera, powdered jeera, whole coriander and powdered coriander
  • 1/2 cup - coriander leaves
  • 1 inch sliced ginger
  • 6-7 cloves - garlic or 1 tbsp - minced bottled garlic
  • 1 tsp - garam masala
  • 1/2 tsp - freshly ground black pepper

How to Make Keema Kebabs

  • In the food processor, coarsely chop onion, garlic and ginger.
  • Add the keema and all the other ingredients and process till the mixture is coarse but not lumpy.
  • Empty in a bowl and with oiled hands and form sheesh kebabs (in the shape of a sausage), put on to bamboo skewers and shape them so that all the kebabs look smooth.
  • Put them on a foil lined cookie or baking sheets.
  • Pre-heat broiler and when hot, put the baking sheets under the broiler and let it broil for about 5-10 minutes till brown on sides.
  • Remove sheets from the broiler and quickly change over sides with tongs and broil till brown and done.
  • Serve on a platter of onions and quartered lemons with a bowl of coriander chutney or ketchup.