Years ago I acquired an Indian cookbook that had a recipe for Shish Kabob. They called it Seekh Kabab. I’ve been a fan of skewered meats since I can remember, so I tried the recipe. Problem was it didn’t work. It called for lamb mixed with spices to be threaded onto skewers and grilled. The meat did not bind, It just fell of the skewers whether it was wood or metal skewers.  Then I tried something different, I forwent the skewers and cook the kabobs in oil—and it came out perfect.

Thus here is my modified Indian kabob recipe.  It goes great with boiled or friend rice. It may not be a true shish kabob since it’s not grilled on skewers; but it hits the spot if you want a delicious, satisfying Indian meal.

Seekh Kabab


1 pound (2 cups) ground lamb or beef
1 large onion, finely chopped
½ inch piece fresh ginger root, finely chopped
2 cloves garlic, peeled and crushed
¼ teaspoon ground cardamom
¼ teaspoon ground cumin
¼ teaspoon ground cloves
1 teaspoon ground coriander
Salt to taste
1 egg, beaten
1/3 cup olive oil

lemon slices
tomato slices
Chopped coriander leaves or chopped fresh parsley


  1. Mix meat with onions, ginger, garlic, ground spices and salt.
  2.  Stir in beaten egg and form the mixture into 8 balls. Then flatten the balls into sausage shapes.
  3.  Heat oil over medium flame in a large skillet or pan. Add meat and cook on all sides until meat is browned and tender.
  4.  Garnish with lemon and tomato slices. Sprinkle with coriander or parsley and serve.
    Yield: 4 servings.