How to make Seekh Kebab

Why cooks start here

Seekh Kebab is cooked the way Lucknow and Delhi cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a indian family cook actually puts it on the table.

Seekh Kebab hails from the culinary traditions of Lucknow and Delhi, where it is often prepared with a keen sense for balance and flavor. This dish is a staple at gatherings, easily made at home with a straightforward approach that respects its origins. The secret lies in the way home cooks judge the salt by hand and use fat generously, creating a dish that is both rich and satisfying. When cooked to perfection, Seekh Kebab should be succulent, with the aromatic notes of ginger-garlic paste and garam masala permeating each bite. The addition of besan lends a subtle nutty flavor, while fresh cilantro brightens the overall taste. These kebabs, best enjoyed hot off the grill, invite an atmosphere of sharing and enjoyment around the table, embodying the communal spirit of Indian dining.