Lamb Kebabs
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.
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Ingredients
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ground lamb (makes 6 kebabs)
3 pounds
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cumin powder
2 teaspoons
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red chili powder
2 teaspoons
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turmeric powder
2 teaspoons
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kosher salt
1 tablespoon
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fresh mint (chopped fine)
1 tablespoon
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cilantro (chopped fine)
¼ cup
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diced red onions
¼ cup
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diced green chiles (serranos ok)
2 teaspoons
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diced garlic
2 teaspoons
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diced ginger
2 teaspoons
Credit: Chef Meherwan Irani, Executive Chef & Owner at Chai Pani
For safe meat preparation, reference the USDA website.

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