Grilled Lamb Sheekh Kebabs with Northern Indian Spices

By AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

Juicy ground lamb skewers seasoned with aromatic North Indian spices and grilled to perfection over medium-high heat. This Indian-inspired lamb recipe, ready in about 35 minutes, pairs ground lamb, onion, finely grated, garlic paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 500 g ground lamb
• 1 small (80 g) onion, finely grated
• 1 tbsp garlic paste
• 1 tbsp ginger paste
• 1 small green chili, finely chopped
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp garam masala
• 1/2 tsp red chili powder
• 2 tbsp chopped fresh cilantro
• 1 tsp salt
• 2 tbsp oil for grilling
• 6-8, soaked in water for 30 minutes wooden skewers

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Instructions

1. Step 1: In a large mixing bowl, combine 500 g ground lamb, 1 small finely grated onion, 1 tbsp garlic paste, 1 tbsp ginger paste, and 1 small finely chopped green chili. Mix thoroughly.
2. Step 2: Add 1 tsp coriander powder, 1 tsp cumin powder, 1 tsp garam masala, 1/2 tsp red chili powder, 2 tbsp chopped fresh cilantro, and 1 tsp salt. Knead the mixture well for 5 minutes until it becomes sticky and holds together.
3. Step 3: Divide the mixture into 6-8 equal portions. Shape each portion around a soaked wooden skewer, forming long cylindrical kebabs approximately 1-inch thick.
4. Step 4: Preheat a grill or grill pan over medium-high heat. Brush the kebabs with 2 tbsp oil to prevent sticking.
5. Step 5: Grill the kebabs for about 4-5 minutes on each side, turning carefully until evenly browned and cooked through with an internal temperature of 160°F (71°C).
6. Step 6: Remove from the grill and let rest for 5 minutes before serving with mint chutney or naan bread.