seekh

Seekh, short for seekh kebab, is a type of kebab made with minced meat that is seasoned and molded around a skewer before grilling. The term seekh derives from the Persian and Urdu word meaning skewer, and the dish is common in South Asian and Middle Eastern cuisines.

Preparation and ingredients typically involve ground lamb, beef, or chicken, often mixed with onion, garlic, ginger, green chilies, fresh herbs, and a blend of spices such as cumin, coriander, garam masala, and chili powder. A binder like egg or breadcrumbs may be used to help the mixture hold together. The seasoned meat is shaped around long metal skewers (or soaked wooden skewers) and grilled over charcoal, in a tandoor, or under a broiler, producing a charred exterior and moist interior.

Regional variations exist. In Indian, Pakistani, and Bangladeshi cooking, seekh kebabs are usually cylindrical and skewered, sometimes with regional spice profiles. Vegetarian versions using paneer, mushrooms, or vegetables are also prepared in some cuisines and dining contexts.

Serving typically includes sliced onions, lemon wedges, and chutneys (such as mint or coriander), alongside flatbreads like naan or rice. Seekh kebabs are popular at street stalls, barbecues, and special occasions, valued for their aromatic spice blend and grilled texture.