Yummy Seekh Kebabs

Recipe by
Total Time:
30 minutes
Serves: 3-4
Nutrition facts:

240 calories, 9 grams fat

Technique: BBQ Recipe
Difficulty: Medium

Kebab Recipes from Bawarchi.com  

Kebabs are always a big hit among the Non-vegetarians. Though there are many known versions of kebabs, this tastiest 'Seekh Kebab' is sure to tempt you right away! Extremely flavourful, with the right spiciness and zesty nature - Seekh Kebabs are a must at any BBQ party.  

The kebab mixture is prepared with fresh, juicy mince meat blended with yum ingredients - chopped onions, green chillies, garam masala and red chilli powder all set for a sumptuous treat. You can achieve the best Seekh Kebabs just by following this simple step-by-step process. It is recommended that when the kebab is removed from the skewer, make sure to dip the skewer into a bucket of cold water in order to make the meat stick to the skewer with ease. 

Yummy Seekh Kebab is quite easy to make and you can rock your next BBQ party with these finger-licking kebabs.

Take a look at more Starter Recipes. You may also want to try Deep Fried Spring Chicken, Smoked Pomfret, Lehsuni Paneer Tikka, Chicken Drumsticks with Indian Masala

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  • 1 kg. mince meat
  • 100 ml. oil
  • 175 gms. Onions, chopped very fine and water squeezed out
  • 8 green chillies, chopped fine
  • 2 tsp. garam masala
  • 2 tsp. red chilli powder
  • Salt to taste

How to Make Yummy Seekh Kebabs

  • The mince meat should be unwashed and fresh, not removed from the freezer, it must be passed through the mincer, 3-4 times, adding a little oil at a time. Then the rest of the ingredients must be added.
  • To be sure of the taste, a little mixture can be fried in oil to get the correct flavor.
  • A ball of the mixture must be pressed on the skewer with wet hands formed into a kebab and then put on a charcoal grill and turned frequently until done.
  • Then remove onto a plate and garnish with onion rings and fresh mint leaves. Note: Each time the kebab is removed from the skewer, the skewer should be dipped into a bucket of cold water to cool, otherwise the meat will not stick to the skewer.