Step 1: Prepare the Lamb Mixture

In a large mixing bowl, combine the ground lamb with all the spices, herbs, grated onion, and lime juice. Add in the toasted gram flour to help bind the mixture. If it feels too crumbly, crack in an egg and mix well. Your mixture should be soft but hold its shape when pressed.

Pro Tip: The secret to juicy lamb seekh kebabs lies in using just enough fat and not overmixing. Handle the meat gently!

 Step 2: Rest and Marinate

Cover the bowl and refrigerate the mixture for at least 1 hour. This resting period allows the spices to bloom and the mixture to firm up—essential for the perfect seekh kebab recipe texture.

Step 3: Shape the Seekh Kebabs

With oiled hands, take a portion of the lamb mix and shape it evenly onto long tandoori skewers, forming a cylindrical shape around the skewer. Keep them consistent in thickness for even cooking. You can make about 6 medium-sized seekh kebabs from this recipe.

Tip: Traditional Tandoori Lamb Kebab lovers often press thumbprints into the kebab for that iconic ridged texture.

Step 4: Fire Up the Tandoor

Using the Tandoor Morni T02 Indian Tandoor Oven, preheat for 30–40 minutes using charcoal or wood fire to achieve that signature smoky flavor. This tandoor model is ideal for home chefs who want commercial-quality results.

Your Tandoor Morni CH02 should reach an internal wall temp of 500°F–600°F for the perfect tandoori cook. You’ll know it’s ready when the walls inside glow faintly and the heat radiates evenly from the clay.

5. Step 5: Cook the Kebabs

Insert the skewers vertically into the tandoor, letting the kebabs hover in the center for even heat exposure. Cook for 12–15 minutes, rotating once halfway.

Baste the kebabs with a mix of ghee and chaat masala midway to keep them juicy and flavorful.

Step 6: Serve & Garnish