Royal Seekh Kabab Recipe, Shahi Seekh Kabab Recipe

Royal Seekh Kabab Recipe, Shahi Seekh Kabab Recipe

May be you have eaten a variety of kababs from different countries but nothing quite matches these, appropriately named, for their outstanding flavor. Tender pieces of meat, marinated in herbs and spices, are served with a wonderful nutty creamy sauce. Serve with Zafrani/Zaffrani Pulao Recipe.

You may like: Chop Recipes, Fish Recipes, Non-Veg Recipes


  • 450 g/l lb tender boneless lamb
  • 1 medium onion
  • 2-5 cm/1-in-piece fresh root ginger
  • 2 cloves garlic
  • ½ teaspoon cumin seeds
  • Salt to taste
  • Small bunch coriander leaves
  • Chili powder to taste
  • 10-12 shallots or very small onions
  • 300 ml/½ pint (1½ cups) full cream milk
  • 25 g/1 oz (¼ cups) blanched almonds, chopped
  • 4 tablespoon single cream (light cream)
  • 2 green cardamoms

Serves 4

Preparation Time 4½ Hours

Cooking Time 30 minutes


Trim any fat from the meat the meat and cut it into 2-5-cm/1-in cubes. Grind the onion, ginger, garlic, cumin seeds, coriander leaves, salt and chili powder together to give a fine paste. Mix the paste with the pieces of meat to coat them thoroughly, then leave them to marinate for 3-4 hours.

Thread the marinated meat cubes on to long metal skewers with the shallots or small onions in between. Cook under a medium-hot grill (broiler), turning frequently, or barbecue the kebabs over charcoal until the meat is well browned and tender.

Meanwhile, boil the milk with the chopped almonds in a heavy-based saucepan for a few minutes until it thickens slightly. Stir in the cream and heat gently for few minutes, and then transfer the sauce to a warmed sauceboat or bowl. Split the cardamoms and remove the seeds, crush them lightly and sprinkle them over the sauce. Arrange the kebabs on a serving dish and serve the sauce separately.

Alternatively, remove the meat and onions from the skewers arrange on a dish and serve with the sauce poured over.

Leave a Reply