Dinner, Sides, Starters

Lamb Kebabs

  • Prep 35 mins
  • Total 47 mins
  • Easy
  • Serves 8

Seekh kebabs are made using spiced lamb mince that is squeezed onto a skewer.

The cheese in these Seekh kebabs makes them extra juicy and adds a little something special


  • Contains Milk/Dairy

Tip: Allergy Advice

This dish contains the following allergens: Milk/Dairy

Cooking mode

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  • 2 tsp cumin seeds
  • 1kg minced lamb (not too lean)
  • ¼ red onion, roughly chopped
  • 3 green chillies
  • 10 coriander stalks
  • 5 garlic cloves
  • 1 inch ginger crushes
  • 1 tsp red chilli powder
  • 1 tsp garam masala
  • 1 tsp black pepper
  • 1.5 tsp salt
  • 40g cheddar cheese, grated (optional)
  • 8 wooden skewers, soaked for a few hours
  • For brushing oil


  • Fridge
  • Step 1

    In a dry frying pan over a medium heat, dry fry the cumin seeds for a minute. Watch them carefully to make sure they don’t burn. Remove from the pan and add to the bowl of a food processor, along with the remaining ingredients

  • Step 2

    Process very quickly to combine. Don’t over mix, this is just to bring the ingredients together. Alternatively mix by hand

  • Step 3

    Portion the mixture into 8 balls and then squeeze onto the pre soaked skewers

  • Step 4

    Put them in the fridge for 30 minutes. (Optional step, but makes it easier to cook). Insert the grill plate in to the Ninja Foodi Health Grill and Air Fryer and close the lid

  • Step 5

    Select Grill, set temperature to the highest setting and set timer for 12 minutes. Brush the kebabs with oil and place on the grill plate

  • Step 6

    Close the lid and turn after 6 minutes. Check at 10 minutes to make sure they aren’t browning too much