Hospitality Herald

Where Mughal spice meets open fire. Sheek Kebab (also spelled Seekh Kebab) is a beloved South Asian dish made by mixing spiced minced meat — traditionally lamb — and shaping it onto long skewers before grilling. It is known for its juicy texture, deeply aromatic spices, and the gentle char that gives it a touch of smokiness. Served with lemon wedges and onions, it’s a classic found in both street stalls and Mughlai banquets alike.

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The Story Behind Sheek Kebab

The word “Sheek” (or Seekh) comes from the Urdu word for “skewer,” and this dish has its roots in the Mughal empire — a cuisine that thrived on rich, spice-laden preparations and elaborate grilling methods.

It’s said that royal chefs, cooking for emperors in the courts of Delhi or Lucknow, developed sheek kebabs as a way to use tender minced meats enhanced with warming spices and herbs. The fat content ensured a luscious mouthfeel, and the use of open-fire grilling gave the kebabs their signature char and smokiness — essential to their appeal.

In more rustic settings, especially on the streets of old Delhi, Lucknow, and Hyderabad, sheek kebabs are often grilled over open charcoal flames, with the aroma drifting down entire alleyways. What was once a dish for kings has become a common celebration food — often paired with roomali roti, mint chutney, and served as a highlight of evening gatherings and Eid festivities.

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Indian Sheek Kebab (Lamb)

Servings: 4 guests (12–14 kebabs)

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Ingredients

# For the Kebab Mixture

• 500g minced lamb, high-fat (20%), finely ground
• 100g red onion, grated and squeezed dry
• 10g garlic (3 cloves), finely grated
• 15g ginger, finely grated
• 1 green chilli, deseeded and finely chopped
• 15g fresh coriander, finely chopped (leaves & stems)
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp garam masala
• 1/2 tsp Kashmiri red chilli powder
• 1/4 tsp turmeric powder
• 1/4 tsp black pepper, ground
• 1/2 tsp salt (adjust to taste)
• 1 tbsp lemon juice
• 1 tbsp neutral oil (e.g. sunflower)

# For Basting

• 20g melted ghee or unsalted butter
• 1/2 tsp chaat masala (optional, for garnish)

# To Serve

• 1 small red onion, sliced into rings
• 1 lemon, cut into wedges
• Fresh mint-coriander chutney

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Instructions

#1 Prepare the Mince

If using pre-ground lamb, squeeze out any liquid using a muslin cloth or paper towel (reason: excess moisture prevents binding and leads to kebabs falling off skewers).
The mince must be fine — pulse it in a food processor briefly if too coarse.

#2 Make the Mixture

In a large bowl, combine all the kebab mixture ingredients.
Using your hands, knead the mixture for 2–3 minutes, working the proteins and distributing the fat (reason: this creates emulsification and natural binding, no egg or flour needed).
Cover and refrigerate for at least 1 hour, or overnight for deeper flavour and easier shaping.

#3 Shape the Kebabs

Wet your hands lightly with water or oil.
Divide the mixture into 12–14 portions.
Take one portion, roll into a log, and press gently onto a metal skewer, shaping it into a long kebab (~12–15 cm).
Use your thumb to create slight ridges along the kebab (optional — traditional for faster cooking and texture).
If not using skewers: form into thick sausage-shaped logs by hand.

#4 Cook the Kebabs

Option A – Grill or Open Flame (traditional):
Preheat your grill to medium-high.
Place skewers directly over the flame, rotating every 1–2 minutes for even browning.
Baste with melted ghee halfway through.
Cook for 8–10 minutes or until the edges show light charring and the inside is no longer pink.

Option B – Oven (easier at home):
Preheat oven to 220°C.
Place kebabs on a wire rack set over a baking tray (to mimic grill heat circulation).
Bake for 12 minutes, then switch to broil/grill setting for 2–3 minutes until browned.
Baste with ghee just before broiling.

#5 Final Touch

Remove from heat and immediately sprinkle with a pinch of chaat masala.
Let the kebabs rest for 2 minutes to retain juiciness.

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Plating / Food Presentation

Serve hot with:

• A ring of sliced red onions, slightly pickled in lemon juice
• Lemon wedges for squeezing
• A side of fresh mint-coriander chutney or a light yoghurt raita

Pair with naan, roomali roti, or wrap into flatbreads with chutney and salad for kebab rolls.

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Storage & Reuse

• Raw mixture: Refrigerate up to 24 hrs or freeze (up to 1 month). Shape before freezing.
• Cooked kebabs: Keep in an airtight container for 2–3 days. Reheat in an oven at 180°C or in a covered pan. Avoid microwaving (reason: texture becomes rubbery and flavour dulls).
• Excellent for next-day wraps or to crumble into a rice pilaf for a quick meal.

Enjoy these Royal Flame Sheek Kebabs hot off the grill — smoky, juicy, and bursting with spice. May every bite transport you to the streets of old Delhi and the courts of the Mughals. Happy grilling!

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