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Lamb Kebabs

  • Yields: 6 Servings
  • Cook time: 10 minutes
  • Prep time: 1 h 20 m

This is a classic spiced ground meat kebab, also known as a seekh kebab. It was brought to India by Persian invaders in the 12th century and is hugely popular in Delhi, Lucknow & Hyderabad. Chef Irani’s recipe lights the recipe with lots of fresh herbs, garlic & easily available spices. Great served hot off the grill with warm naan or pita bread. Also, great served as a cold, spicy “meatball” sandwich.


  • 3 pounds ground lamb (makes 6 kebabs)
  • 2 teaspoons cumin powder
  • 2 teaspoons red chili powder
  • 2 teaspoons turmeric powder
  • 1 tablespoon kosher salt
  • 1 tablespoon fresh mint (chopped fine)
  • ¼ cup cilantro (chopped fine)
  • ¼ cup diced red onions
  • 2 teaspoons diced green chiles (serranos ok)
  • 2 teaspoons diced garlic
  • 2 teaspoons diced ginger


  1. Combine all the ingredients except the lamb and mix together. Then add lamb and mix well. Refrigerate the seasoned lamb mixture for an hour — the kebabs form easier when the lamb is cold.
  2. Make about 6 equal size balls (slightly larger than a golf ball) with the lamb mixture. Using a metal or wooden skewer, pierce the tip through the middle of the ball and, using your hand, shape the kebab down the length of the skewer. Keep the thickness even on all sides. Don’t worry too much about getting it perfect — it’ll grill just fine.
  3. Preheat the grill and once the grill surface is hot, turn the flame down to medium-high and grill the kebabs, turning occasionally, until brown on all sides. Approximate cooking time: 7–10 minutes.
  4. Serve with warm griddled naan, yogurt, sliced onions and cilantro. You can make a wrap.

    This dish can also be easily converted to Lamb Burgers — the Maharaja Lamb Burger is one of the iconic dishes at Botiwalla.

For safe meat preparation, reference the USDA website.

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