Juicy Lamb Seekh Kebabs Straight from the Tandoor

Bold Spices, Smoky Flavors, and Pure Tandoori Perfection in Every Bite

Lamb Seekh Kebab Recipe Banner Image

PREP TIME

30 minutes (plus 1 hour marination)

COOK TIME

12–15 minutes

SERVINGS

6 Kebabs (serves 3-4)

Ingredients

For the Kebab Mixture:

  • 500g ground lamb (80/20 fat content recommended)
  • 1 medium onion – finely grated and squeezed to remove excess water
  • 2 tablespoons fresh coriander – finely chopped
  • 1 tablespoon fresh mint leaves – chopped
  • 2 green chilies – finely minced (adjust to taste)
  • 1 tablespoon ginger-garlic paste
  • 1.5 teaspoons roasted cumin powder
  • 1 teaspoon garam masala
  • 1 teaspoon ground coriander
  • 1 teaspoon Kashmiri red chili powder
  • ½ teaspoon turmeric
  • Salt to taste
  • Juice of half a lime
  • 1 tablespoon besan (gram flour) – lightly toasted
  • Optional: 1 egg (for extra binding if the mixture feels dry)

For Basting:

  • 2 tablespoons ghee or melted butter
  • ½ teaspoon chaat masala
  • A squeeze of fresh lemon juice
  •  

Equipment Used:

 

Tandoor Morni CH02 Indian Tandoor Oven
  • Perfect for Home & Catering Use
  • Compatible with charcoal or wood fire for traditional smoky flavors
  • Compact design ideal for home backyards
  • Clay-lined for authentic tandoori lamb kebab results
  • Heats up quickly and maintains high consistent temperatures
 
Tandoor Skewers (Stainless Steel)
  • Heat-resistant and food-safe
  • Long enough to hold full-sized seekh kebabs securely
  • Reusable and dishwasher-safe
 
Additional Tips & Variations

 

  • Low-fat option: Use lean lamb but baste more frequently with butter or oil
  • Spicy twist: Add crushed chili flakes or increase green chilies for heat lovers
  • Smoky hack (if no tandoor): Use a charcoal piece placed in a steel bowl in your oven and pour hot ghee over it, then cover kebabs to infuse smoke
  • Vegan variation: Use mashed chickpeas, grated tofu, and mashed potato as a substitute and follow the same steps
  • Keto-friendly: Totally carb-free—just skip the besan and use an extra egg for binding

Instructions

 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

Remove the skewers carefully and slide the kebabs onto a plate. Squeeze fresh lemon juice over them, garnish with onion rings, fresh mint, and sprinkle a bit of chaat masala.

Serve your lamb seekh kebab with green chutney, garlic naan, or a bowl of salad for a complete tandoori experience.

Serving Suggestions
  • Chutneys: Mint-coriander chutney, tamarind-date chutney
  • Accompaniments: Butter naan, lemon rice, or fresh garden salad
  • Drinks: Masala chai, mango lassi, or a cold lager beer for pairing
  • Dips: Yogurt dip with garlic and roasted cumin

 

Need Help? Order and Technical Support

Have questions or ready to place an order? Reach out to us via phone at +1(727) 251 6924 or email us at info@tandoormorni.com. Need detailed instructions? Explore the Operation Manual for our CH & CS models to get started with your Tandoor oven today.

About Tandoor Morni

Tandoor Morni, in business since 1992, is a trusted name in premium Tandoori Clay Ovens, known for crafting high-quality traditional and commercial tandoors. With a commitment to excellence, Tandoor Morni offers a wide range of tandoors, including commercial, residential, catering, and copper models. Our tandoors are built with durable materials and designed for efficient heat distribution, ensuring authentic flavors and fast cooking. Each oven features customizable options like gas, wood fire, or charcoal compatibility, making them suitable for various cooking needs.

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