Seekh kebabs with herby yogurt dip…

by Sunita on June 22, 2007

Kebab (also written as kebap, kabob, kibob) refers to a variety of grilled/broiled meat dishes in Middle Eastern cuisine and South Asian cuisine. Kebabs usually consist of lamb and beef, though particular styles of kebab have chicken or fish.(wiki)

There are many varieties of kebab and the term means different things in different countries…shish and doner to name a couple of the famous ones. In Turkey, there are supposed to be around fifty varieties of kebab.

I’ve been meaning to make kebabs for quite some time now…as the skewers lying in wait for something to be skewed on to them would have testified to if they could… Picking up the pack of minced lamb, the first dish that sprang to my mind was shepherd’s pie, which is a great favourite of Agastya (keeps yearning for it every now and then)…But then, somewhere in the back of my mind was that tiny voice whispering ‘kebab’…the whispering grew louder until I had to say… there shall be kebab today. I decided on seekh kebab, another famous one, which are made with lamb or beef mince and traditionally cooked in a tandoor oven. These kebabs can be served as a starter or as an accompaniment to a main meal with various chutneys. Traditionally, they are eaten with nan bread, also cooked in a tandoor. Of course, in the absence of the tandoor, I made the best use of the good old oven.

So I set about assembling the ingredients, binding and then baking them…the aroma emanating from the oven was quite something and so was the sizzling as the juices from the kebabs kept dripping onto the tray below. What came out from the oven was these delightful kebabs, and combined with the yogurt dip, was a a great treat… The kids loved them (Agastya did not seem to mind my substituting the shepherd’s pie with this)…and so did me and Dinesh.

Without more ado, here’s how I went about making these delightful kebabs…

What’s needed-

For the kebabs-

10-12 bamboo skewers (soaked in water for 15-20 minutes) or metal ones
500 gms of minced lamb
ginger-garlic paste of 3-4 cloves of garlic and 1″ piece of ginger.
1 tsp each of turmeric, coriander and cumin powders
1/2 tsp garam masala powder
1/2 tsp freshly ground pepper
a bunch of fresh coriander leaves, chopped
2-3 green chillies, chopped
1-2 tblsp lemon juice
2 tblsp of oil
salt to taste

How to-

Pre-heat the oven at 200 deg cel.

Add all the ingredients to the lamb mince and mix well.

Take handfuls of the mixture and wrap around each skewer in the shape of a sausage.

Place them on an oven rack with a tray underneath to collect the drippings.

Bake in the centre of the pre-heated oven for an hour(approx.) or till nicely browned and cooked through, turning them over at regular intervals so that they are evenly cooked on all sides.

Serve hot.

Another look-

The dip-

Blend the following ingredients together in a mixer-

3-4 tblsp yogurt
2 green chillies, chopped
1/2 of a green pepper, chopped
small bunch of coriander, chopped
salt to taste.

That’s it! The dip is ready!
We had our kebabs as a starter with this dip and it tasted heavenly. If you don’t fancy it, or simply can’t be bothered, some fresh salad will do the trick as well.
Enjoy!!and have a great weekend!!

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{ 20 comments… read them below or add one }

1 Asha June 22, 2007 at 8:10 pm

OH MY!!! Sunita,that is fabulous.Kababs look so delicious,I feel like grabbing some! Thank you so much for the recipe.I will make for kids after I come back home!:))


2 Sumitha June 22, 2007 at 8:29 pm

Sunita they look so so good!Shall try making them!


3 sunita June 22, 2007 at 8:56 pm

Asha,thanks…do give them a try…


4 Rajani June 22, 2007 at 11:31 pm

Hi Sunita,
Nice kebabs. I too wanted to try this recipe from long long time. Thanks for sharing and those look so delicious.



5 Sharmi June 22, 2007 at 11:33 pm

lovely presentation. can we substitute anything else for meat?


6 Prema Sundar June 23, 2007 at 2:36 am

Wow … They look just like the ones I have tasted in a pakistani kebab shop some time back…Good one Sunitha.


7 sunita June 23, 2007 at 6:34 am

Rajani, thanks…try them, I’m sure you’ll love them…


8 sunita June 23, 2007 at 6:40 am

Sharmi, thanks…well,some boiled and mashed vegetables along with paneer and a blend of spices make great veggie versions of this kebab…I’ll try to post this version…


9 sunita June 23, 2007 at 6:41 am

Prema,thanks…they did come out well, if I may say so myself…nice to have you over…


10 Mishmash ! June 23, 2007 at 4:02 pm

Oh, Sunita….thats soo tempting dear…..this is my hubby’s one of the fav’s…i have a more or less similar recipe ….

Enjoy the weekend


11 SJ June 23, 2007 at 5:09 pm

Sunita, they look awesome! I never thought they’d turn out so good in an oven. I’ll certainly try it next time I get lamb kheema. Thanks for posting th


12 sunita June 23, 2007 at 8:49 pm

Shn,so you too make it this way:)…my other half drools over them as well…glad you came…


13 sunita June 23, 2007 at 8:54 pm

Sj,thanks…and yes, they did not do too badly for themselves…do give it a try…


14 Cynthia June 24, 2007 at 2:44 am

The mind whispering to us often is telling us the right thing to do :) I would love to have some of this with that salad you have there.


15 sunita June 24, 2007 at 2:23 pm

Cynthia, I do tend to listen to that ‘voice’ very often…enjoy the virtual treat…


16 WokandSpoon June 25, 2007 at 6:32 am

The kebabs look great! They look a bit like satay!


17 sunita June 25, 2007 at 10:30 am

wokandspoon, thanks…I’ve got no idea about dishing up satay…nice to have you over…


18 Sandeepa June 25, 2007 at 12:46 pm

Looks fabulous Sunita, shall make them soon. But maybe I will use minced chicken instead of lamb


19 sunita June 25, 2007 at 3:42 pm

Sandeepa, thanks…do give them a try…chicken will do fine…


20 shayma November 26, 2009 at 1:31 pm

sunita i love how you baked the kebabs. and what a gorgeous photo- it is not easy to photograph red meat in a flattering way- these look wonderful. x


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