Serve the lamb seekh kebab with mint chutney Image Credit: Anas Thacharpadikkal/GN Focus

Serves 1 | Preparation time: 30 mins | Cooking time: 10 mins | Difficulty: medium


550g lamb leg, boneless, or finely ground lamb mince

1 tbsp sumac powder

120g processed cheese 

1 tbsp chopped green chillies

Small bunch, coriander leaves

3 tsp red chilli paste

3 tsp Amul salted butter

1 tbsp garam masala

3 tbsp ginger-garlic paste

1 tbsp cumin powder

80g lamb kidney fat (optional)

For the mint chutney

150g mint leaves

100g coriander leaves

3 tbsp lemon juice

2 green chillies

1 tbsp garlic

2 tbsp yoghurt


1. Wipe the lamb dry with a kitchen towel. In a bowl, mix the ingredients for the kebab with half the sumac. Leave in the refrigerator for 1 hour.

2. Meanwhile, make the mint chutney by blending together all the ingredients. Season and refrigerate.

3. Preheat the oven to 150°C.

4. Mince the lamb three times using a meat grinder and mix together by hand with the kidney fat (if using) for a few minutes so that it is bound properly.

5. Thread the mixture on to skewers and cook at 150°C, 8-10 minutes.

6. To check if the kebabs are done, pierce one with a knife to check the doneness in the centre.

7. Sprinkle with the remaining sumac and serve with the mint chutney.

Tip: Place a steel tray below the seekh kebabs to collect the dripping juices as they cook. Pour over the kebabs just before serving to make them juicier.