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Bakri Eid Special: Juicy Seekh Kebab Recipe

🌟 Introduction
Bakri Eid is the perfect time to bring out the royal, aromatic flavors of classic Mughlai cuisine—and Seekh Kebabs are a star on the festive table! These long, cylindrical kebabs made with spiced minced meat, grilled to smoky perfection, are soft on the inside and charred on the outside—pure indulgence on a skewer.
Whether cooked over a charcoal grill, in a tandoor, or on a stovetop grill pan, Seekh Kebabs are a must-have for your Bakri Eid feast.
Prep Time20 minutes
Cook Time25 minutes
Course: Main Course, Non Veg, Side Dish
Cuisine: Indian
Keyword: Bakri Eid Special
Servings: 4
Cost: 200

Ingredients

For the Kebab Mixture:

  • 500 g minced mutton or lamb keema, fine mince
  • 1 medium onion finely chopped
  • 1 tbsp ginger-garlic paste
  • 2 green chilies finely chopped
  • 2 tbsp fresh coriander leaves chopped
  • 1 tbsp mint leaves chopped
  • 1 tsp cumin powder
  • 1 tsp garam masala
  • 1 tsp red chili powder
  • 1/2 tsp black pepper
  • Salt to taste
  • 1 tbsp besan gram flour or bread crumbs (for binding)
  • 1 egg optional, for moisture and binding
  • 1 tbsp lemon juice

For Cooking:

  • Skewers metal or wooden
  • 2 tbsp oil or ghee for basting

Instructions

🔸 Step 1: Prepare the Mixture

  • In a mixing bowl, add all the kebab ingredients.
  • Mix well using hands for 5–7 minutes to bind the mixture properly.
  • Cover and let it rest for 30–60 minutes in the refrigerator for flavors to develop.

🔸 Step 2: Shape the Kebabs

  • If using wooden skewers, soak them in water for 20 minutes to prevent burning.
  • Divide the mixture into equal parts. Take each portion and shape it around the skewer, pressing firmly to form long kebabs.

🔸 Step 3: Cook the Kebabs

  • Option 1 – Grill Pan/Tawa:
  • Heat a grill pan with a little oil. Place kebabs and cook on medium heat, rotating until all sides are browned and cooked through.
  • Option 2 – Oven:
  • Preheat to 220°C (430°F). Line a tray with foil and place the kebabs on a wire rack.
  • Cook for 20 minutes, flipping halfway and basting with oil.
  • Option 3 – Charcoal Grill:
  • For authentic smokiness, grill directly over hot coals, turning frequently and basting with ghee.

🍽️ Serving Suggestions

  • Serve hot with mint chutney, lemon wedges, and sliced onions.
  • Accompany with roomali roti, naan, or tandoori paratha.

💡 Pro Tips

    ✅ Use fine minced meat (no fat chunks) for smooth shaping.

      ✅ Chill the mixture before shaping for best results.

        ✅ Add a smoke flavor using the "dhungar" method: place hot coal in a small bowl in the center of the kebab mixture, pour a few drops of ghee, and cover for 2–3 minutes.