Seekh kebab

Seekh kebab is a type of kebab, native to the Indian subcontinent,^[2][1] made with Indian subcontinent spices, spiced minced or ground meat, usually lamb, beef, or chicken, formed into cylinders on skewers and grilled.^[3][4] It is typically cooked on a mangal or barbecue, or in a tandoor. Seekh kebabs are prepared in homes and restaurants throughout South Asia. It is a signature dish in Indian metro cities like Kolkata, Bhopal, Delhi, Hyderabad, Lucknow and in Pakistan (specifically in Karachi.^[1][2]) and Bangladesh.

Seekh Kebab

Seekh kebabs served on a plate.
Course	Main course
Place of origin	Indian subcontinent[1][2]
Region or state	Indian subcontinent
Associated cuisine	Bangladesh, India, Pakistan
Serving temperature	Hot
Main ingredients	Indian spices, spiced minced or ground meat, usually lamb, beef, or chicken
Media: Seekh Kebab

Description

Raw Seekh kebabs ready to be grilled, Russell Market, Bangalore, India.

Seekh kebabs are soft and succulent, seasoned with various spices such as ginger, garlic, green chilli pepper, powdered chilli and garam masala, as well as lemon juice, coriander/cilantro and mint leaves. Sometimes extra fats are added to further enhance the flavor. Seekh kebabs are typically served with raita, salad, onion slices, lemon wedges or green chutney and eaten with naan breads or parathas.^[1][2]

Some popular seekh kebabs variants are gola kabab, tunde ke kabab, kakori kebab and gilafi seekh kebab. Vegetarian seekh kebabs popular in India are made with beans, carrots, potatoes, cauliflowers and green peas.

See also

• Kofta
• Souvlaki
• Shish kofta
• Kabab koobideh
• Mititei
• List of kebabs
• Sausage