Lamb Seekh Kebab (Gosht Hara Kebab)




  • 1 lb ground lamb
  • 1 ½ Tbsp ground almonds
  • 1 onion, grated
  • 1 tsp ginger/garlic paste (equal parts ginger & garlic, diced and ground)
  • 3 Tbsp chopped cilantro (can substitute parsley if you do not like cilantro)
  • 3 Tbsp chopped fresh mint
  • 3 Tbsp gram flour (chickpea flour)
  • 1-inch piece of ginger, peeled and grated
  • 3 Tbsp fresh squeezed lemon juice
  • 2 Tbsp plain thick yogurt
  • 2 tsp Spice Horizon ground organic cumin
  • 1 tsp Spice Horizon cayenne pepper powder
  • 2 tsp Spice Horizon ground coriander
  • 1 ½ tsp Spice Horizon sea salt
  • 1 ½ tsp Spice Horizon Garman Masala
  • 1 tsp Spice Horizon Ceylon cinnamon powder
  • ½ tsp Spice Horizon freshly ground black peppercorns
  • lemon wedges for garnis


  1. Place all ingredients in a large bowl and using your hands work in all spices into the ground lamb until the texture is smooth.
  2. Cover the bowl with plastic wrap and refrigerate for 1 hour.
  3. Wet your hands and divide the meat into 6 equal parts.
  4. Mold one of the divided meat parts around each long metal skewer.
  5. Continue until all the mixture has been used.
  6. Preheat the grill to the highest setting.
  7. Clean the grilling surface and lightly oil so kebabs will release when turning.
  8. Add skewers to grilling surface and grill for 5-7 minutes, turning frequently until lamb is completely cooked through.
  9. Serve with lemon wedges and over a plain mixed green salad.

Things you'll need for this recipe...