Fried Seekh Kebab


Quick and easy pan fried seekh kebabs recipe that doesn’t need to be cooked on a charcoal grill. It can be served with mint chutney at special events.

  • Medium
  • 5 person(s)
  • 25 Min


    • Mutton qeema1 kilogram
    • Fresh coriander, choppedhalf bunch
    • Coriander seeds1 tablespoon
    • Ginger piece, chopped1 tablespoon
    • Garlic cloves, chopped1 tablespoon
    • Chilli flakes1 tablespoon
    • Pepper corn1 teaspoon
    • Cardamom2 – 3
    • Cloves2 – 3
    • Chickpeas roasted1 cup
    • Cashew nuts, crushed60 grams
    • Green chilies, chopped3 – 4
    • Oil1 tablespoon


  • Grind minced mutton with freshly chopped coriander, coriander seeds, chopped ginger, chopped garlic, chilli flakes, peppercorn, cardamom, cloves, chickpeas roasted, cashew nuts crushed, chopped green chilies, and oil into a smooth texture.
  • Cover palms with oil and form kebabs.
  • Heat oil in a frying pan and fry kebabs, turning each side after 6-8 minutes until cooked. Place on a tissue paper to soak the excess oil.
  • Enjoy! Please give us your feedback in the comments below.
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