Awadhi Seekh Kebab Minced Lamb Skewer Grill

Method

1. 1

   Mix the seekh mixture: Combine all ingredients with the minced lamb. Mix thoroughly for 5 minutes — squeezing and pressing. The mixing develops the protein and acts as a binder.

2. 2

   Refrigerate 30 minutes: Chill to firm the mixture.

3. 3

   Prepare flat metal skewers: Flat (sword-shaped) skewers work better than round ones — the flat surface prevents the meat from rotating.

4. 4

   Form the seekh: Wet hands with cold water. Take a generous portion of the minced mixture. Mould it firmly around the flat skewer in a sausage shape about 15 cm long. Press firmly — the meat must adhere to the skewer or it falls off during grilling.

5. 5

   Smooth the surface: Using wet hands, smooth the outside of the seekh so it is uniform in thickness — this ensures even cooking.

6. 6

   Make all seekh.

7. 7

   Grill over charcoal: Grill over hot charcoal or on a ridged grill pan on high heat for 5 to 6 minutes, rotating gently.

8. 8

   Baste with ghee: Brush with melted ghee while grilling. The ghee promotes char marks and adds fragrance.

9. 9

   Check doneness: The seekh should be cooked through with char marks on the outside.

10. 10

    Slide off the skewer: Hold the cooked seekh with a paper towel and slide off the skewer. Serve with green coriander chutney, sliced raw onion, lemon and roomali roti.

11. 11

    Note: The Awadhi Seekh Kebab is more delicately spiced than the Punjabi or Delhi version — the Lucknow tradition emphasises aromatic warm spices (mace, nutmeg) at the expense of heat, creating a kebab that is fragrant rather than fiery. The professional seekh kebab makers (kebab walas) of Lucknow's Aminabad and Hazratganj areas are specialists who have practised this single preparation for generations, producing kebab with a consistency of flavour that home cooking rarely achieves.