"How to Make Soft and Juicy Indian Seekh Kebabs at Home"
- Rany Prambs
- 22 hours ago
- 5 min read
"Make restaurant-style Indian Seekh Kebabs at home with this easy oven-baked recipe. These soft and juicy Indian kebabs are packed with authentic spices and mouth watering flavor — perfect for a weeknight dinner or weekend feast."
Introduction – Why You’ll Love This Recipe
Indian Seekh Kebabs are one of my favorite ways to enjoy cooked ground meat — it’s food on a stick! Growing up, our family’s seekh kebabs were made with minced lamb, fresh herbs, and aromatic spices, then quickly shaped onto skewers and cooked to perfection. Traditionally, these kebabs are placed into a tandoor, or grilled over charcoal, delivering that irresistible smoky flavor. At home there shallow fried in an Indian karahi or cooked on a barbeque.
But here’s the thing: not everyone wants to fire up a barbecue or fry meat on a hot day. That’s why I’ve perfected a method for making soft and juicy Indian Seekh Kebabs at home using my counter top oven but you'll be able to use your air fryer or just a regular oven minimal oil, maximum flavor. Whether you use skewers or shape them into small patties, you’ll get the same authentic taste with far less fuss. It's also cost effective too.
Seekh kebabs also shine at Indian social gatherings, where they’re often served hot off the grill, garnished with fresh herbs and onions. But they’re equally satisfying as a quick weeknight dinner. And yes, if you don’t have skewers, no problem! Just shape the mixture into patties or in a shape of a sausage and cook them the same way.
Quick tip: Seekh kebabs are often confused with other skewered favorites — Tikka Kebabs are made from cubed meat, while Shish Kebabs/Shawarma use whole cuts cooked on a vertical rotisserie.
What Are Indian Seekh Kebabs?
Indian Seekh Kebabs are flavorful minced meat skewers made traditionally with ground lamb, blended with aromatic spices like cumin, coriander, garam masala, and fresh herbs. Traditionally cooked over charcoal grills or in a tandoor oven, these soft and juicy kebabs are a popular street food and festive favorite across India and Pakistan. Perfectly seasoned and charred to smoky perfection, they’re often served with tangy chutneys, naan bread, or fresh salads. Easy to make at home using a countertop oven, air fryer or a traditional oven, seekh kebabs deliver authentic Indian flavors with a tender, melt-in-your-mouth texture that’s irresistible.
Indian Seekh Kebabs – Easy Oven-Baked Recipe (Feeds 4)
Cost approx Estimated Total Cost ranges between $8.00 -*$11.85
Cost Per Serving (4 portions): ~$2.00 - *$2.96 *organic
Food Stamp and Pantry Staple Reliant: Estimated Total approx Cost $5.84
Cost Per Serving (4 portions) ~$1.46
This recipe works beautifully with lamb, chicken, beef, or pork — you choose!
I used pork because lamb wasn’t in stock, and it still turned out tender, flavorful, and full of spice. These kebabs can be skewered, shaped into patties, or rolled into sausage shapes, making them perfect for any home cook setup.
You’ll Need
Patience ❤️
1 pair disposable gloves
Sheet pan
Zester
Grater
Pestle & mortar (or spice grinder)
Parchment paper (for quick cleanup)
Optional: 14 wooden skewers, soaked in water
Ingredients
Protein
1 lb ground lamb, chicken, beef, or pork (keep refrigerated until needed)
Wet Ingredients
2 medium onions, grated on a regular grater
10 cloves garlic, grated on a zester
4 tbsp cooking oil
Whole Seeds
½ tsp fennel seeds
1 tsp coriander seeds
2 tsp cumin seeds
2 tsp brown mustard seeds
3 whole dried Kashmiri chilies (about 3 inches each)
Grind all seeds and chilies to a fine powder using a pestle & mortar or spice grinder. Set aside.
Dry Powders
2 tsp ground ginger
2 tbsp garam masala
2 tsp kosher salt
1 tbsp paprika
1 tsp Kashmiri chili powder
Method
Line your tray – Place parchment paper on a baking sheet or oven-safe tray for easy cleanup.
Preheat the oven – Set your standard oven to 375°F (190°C).
Grate the onion – Grate the onion directly onto the lined tray. Keep all the onion juice — it helps tenderize the meat.
Add garlic – Using a zester, grate the garlic directly into the tray.
Add spices and oil – Sprinkle in all your ground seeds, spice powders, and oil. (Note: Kashmiri chilies shown in photos were ground and added here.)
Mix well – Combine everything in the tray until the onions are evenly coated with the
spices and oil. Bake Place the tray into oven
Bake in two stages – Cook for a total of 10 minutes. Set a timer for the first 5 minutes, then remove the tray and give the onion mixture a good stir. Return it to the oven for another 5 minutes.
Cool the onion mix – Remove the tray from the oven and switch off the heat. Stir again, then allow the mixture to cool for about 15 minutes so it’s easy to handle. If it’s still too hot, let it rest for another 10 minutes or until comfortable to touch.
Combine with meat – Wearing gloves, place the raw ground meat onto the cooled onion mixture. Scrunch and knead with your hands until fully combined.
Shape the kebabs – See shaping options
Prepare for baking – Use the same parchment-lined tray for cooking the shaped kebabs.
12. Preheat oven – Set your standard oven to 380°F (193°C).
Shaping the Kebabs: I usually divide the mixture into 14 portions (though one fell on the floor, so you might spot only 13 in the photos!).
Option 1 – Skewered Kebabs Roll a portion into a ball, place it in the palm of your hand, and press down slightly. Insert a damp skewer into the center, then wrap the meat around it, pressing and shaping it evenly along the skewer.
Option 2 – Patties Roll a portion into a ball and gently flatten it into a patty shape.
Option 3 – Sausage Shape (No Skewer) Roll a portion into a sausage-like shape and bake as is.
(Tip: Damping the skewers prevents the meat from sticking and helps them hold shape.)
As you shape or skewer the kebabs, place them directly onto the same lined baking tray you used earlier.
Once all are shaped, bake in the preheated oven at 380°F (193°C) for a total of 30 minutes, turning them halfway through.
First Bake: Set your timer for 15 minutes, then remove the tray and turn each kebab.
Second Bake: Reset your timer and return to the oven for another 15 minutes.
When done, let the kebabs rest for 15 minutes
before serving this helps the juices redistribute
for maximum flavor.
N.B Spoon the juices over the Seekh kebabs
from the pan and drizzle from the top.
Garnish with fresh cilantro, green chilis
and segments of fresh lime. Enjoy!
At Kitchen Brigade, our philosophy is “No Home Cook Should Be Left Behind.” To support cooks from all walks of life, each recipe will include two cost guides: one budget-friendly version designed to assist those using food stamps or food pantry resources, and one organic option. Costs for conventional, non-organic ingredients typically fall somewhere in between. Our goal is to make cooking accessible and enjoyable for everyone, no matter your budget or circumstances. Please refer to costs
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