 Seekh kebabs served on a plate. | |
| Course | Main course |
|---|---|
| Place of origin | Indian subcontinent[1][2] |
| Region or state | Indian subcontinent |
| Associatedcuisine | Bangladesh,India,Pakistan |
| Serving temperature | Hot |
| Main ingredients | Indian spices, spiced minced orground meat, usually lamb, beef, or chicken |
Seekh kebab is a type ofkebab, native to theIndian subcontinent,[2][1] made withIndian subcontinent spices, spiced minced orground meat, usually lamb, beef, or chicken, formed into cylinders onskewers andgrilled.[3][4] It is typically cooked on amangal orbarbecue, or in atandoor. Seekh kebabs are prepared in homes and restaurants throughout South Asia. It is a signature dish in Indian metro cities likeKolkata,Bhopal,Delhi,Hyderabad,Lucknow and in Pakistan (specifically inKarachi.[1][2]) and Bangladesh.
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Seekh kebabs are soft and succulent, seasoned with various spices such as ginger, garlic, green chilli pepper,powdered chilli andgaram 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 withraita,salad, onion slices, lemon wedges or greenchutney and eaten withnaan breads orparathas.[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.
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