Cheesy Grilled Lamb Seekh Kebabs

Delicious grilled lamb seekh kebabs, battered and fried!

If you like cheese and kebabs, you’re going to love this one!

You can use any cheese you like to fill these delicious grilled seekh kebabs. Most common is processed yellow cheese but you and fill them with stilton, chilli Cheddar, anything really.

It is essential that you have large skewers to make these as shown but if you don’t, go ahead and just add cheese to the lamb kebab mix and it will still be very good.This is it! The samosa dipping sauce everyone loves and wants to make at home!

grilled lamb seekh kebabs — Perfect as a starter or served with naan or chapattis as a main

Working ahead...

The minced lamb kebab meat can be prepared a couple of days in advance of cooking.

If you want to limit the amount of work you do on the day of cooking, you could also grill the lamb seekh kebabs and fill them with the cheese of your choice.

Store covered in the fridge and then batter them up and fry just before serving.

Do I have to use lamb mince?

No. Any minced kebab meat will work here. Try this recipe with chicken seekh kebab mince for example.

You could use the lamb seekh kebab recipe and substitute venison, beef, buffalo or pork. Just be sure that there is plenty of fat in the meat mixture so that the kebabs stay on the skewer and are really juicy.

Ingredients

Fresh ingredients are key to getting the best flavour from this Cheesy Grilled Lamb Seekh Kebab recipe. You’ll find the ingredients listed below, while the precise amounts are provided in the recipe card at the end of the page. For smooth cooking and the best outcome, it’s a good idea to have everything measured and prepared before you begin.

See recipe card for quantities.

lamb seekh kebab meat
cheese of choice
plain (all-purpose) flour
baking powder
cornflour
egg
lemon juice
garlic and ginger paste
water

How to serve these grilled lamb seekh kebabs...

Really, that's up to you. I like to cut them up and serve them as a starter.

They are sure to impress. You could also serve them longer as a main, wrapped up in a naan or chapatti with lots of salad veg and a few sauces.

What else to serve with this Grilled Lamb Seekh Kebab Recipe?

You can serve this recipe on its own or alongside a variety of other Indian starter dishes — you’ll absolutely love it! Try pairing it with some raitas or chutneys for extra flavour.

Step by step photos

Below, you’ll see step-by-step photographs to guide you through the recipe. At the bottom of the page, you’ll also find the full recipe card, which includes the complete list of ingredients and written instructions in an easy, printable format.

Step 1: After you have skewered the kebabs, grill them over hot coals for about 10 minutes or until cooked through.

Step 2: Notice the thickness of my skewers. You want something similar but you could just mix the cheese into the seekh kebab mixture if you don't.

Step 3: Remove the cooked seekh kebabs from the skewer and fill the centre hole with cheese.

Step 4: Mix your batter ingredients together until smooth and thick.

Step 5: Dip the kebabs in the batter and fry in hot oil until lightly browned can heated through.

Step 6: Dig in!

Storage

Fridge: Fridge: Allow your dish to cool completely, then store in an airtight container for up to 3 days. Flavours often develop even more after a night in the fridge.
Freezer: Portion and freeze for up to 3 months. Defrost overnight in the fridge, then reheat gently on the hob or in the oven until piping hot.

Top Tip

Notice the thickness of my skewers - you want something similar so the kebabs cook evenly and hold their shape around the cheese. If you don’t have skewers that thick, just mix the cheese straight into the kebab mixture for the same great flavour without the fuss..

FAQ

What kind of cheese works best?

Go for a cheese that melts well, like mozzarella, cheddar, or even a mix of the two. You want something that’ll turn gooey without becoming watery.

When should I add the cheese?

Wait until the kebabs are fully cooked and off the skewers. The residual heat will gently melt the cheese as you fill the centre, giving that perfect creamy middle.

Why not turn it into a feast?

You’ve served up this delicious curry house starter, but something’s missing — a main to match! Try one of these curries, and don’t forget to check out some of our popular side pairings too.

Popular Favourites

Rice

Naan

Dahls

If you like this grilled seekh kebab recipe, you might like to try some of these grilled recipes too...

Lamb seekh kebabs
Chicken seekh kebabs
Stuffed potato kebabs
Alleppey fish fry
Lamb and chicken seekh kebabs
Doner kebabs
Lamb Burra Kebabs

You will find many spicy and delicious recipes on my blog. Here are some you've got to try!

Curry house style base sauce - Make a curry just like those at the best curry houses using this sauce.
Lamb Bhuna from Scratch - This one is from my book 'The Curry Guy One Pot'
One Pot Chicken Dhansak - from my book 'The Curry Guy One Pot
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Sri Lankan Black Chicken Curry
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Dal Makhani - An Indian restaurant favourite!
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Tonkotsu Ramen - Use that homemade tonkotsu broth in this ramen!
The Best Butter Chicken - Try it and you'll agree.
Authentic Saag Recipe - This is so good
Thai Beef Green Curry - Authentic recipe with homemade curry paste
Air Fryer Chicken Biryani
Cajun Mac and Cheese - The creamiest mac on the planet!
One Pot Chicken Vindaloo
Chicken 65 - One of my favourites. You might also like to try this air fryer chicken 65.
One Pot Chicken Chilli Garlic Curry
Homemade Sriracha Sauce - So much better than any sriracha you can purchase!
Tandoori Chicken Tikka - Homemade is alway best and this recipe gets restaurant quality results.

Have you tried this grilled lamb seekh kebab recipe?

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Yield: 6

Cheesy Grilled Lamb Seekh Kebabs

Delicious grilled lamb seekh kebabs with a cheesy twist. Perfect as a starter or main course, these kebabs are sure to impress your guests.

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 1 hour

Ingredients

1 x lamb seekh kebab meat
150g (5.25 oz) approx. cheese of choice
75g (5 tbsp) plain (all-purpose) flour
1 tsp baking powder
75g (5 tbsp) cornflour
1 large egg
1 tsp lemon juice
2 tsp garlic and ginger paste
300ml (1 ½ cups) water

Instructions

Form the lamb seekh kebabs around your skewers. I give detailed instructions on how to do this in my lamb seekh kebab recipe.
Once formed on the skewers, give them a shake to ensure the meat is secure and won’t fall off. Place the skewers directly over the coals and cook for about 5 minutes until the underside is browned.
Rotate to cook the other side and continue rotating until nicely charred all round.
Remove the seekh kebabs from the skewers and then fill the holes with the cheese. You might need to help it through if using processed cheese with a skewer. When using other varieties, I simply cut slices of cheese that are the same size in thickness as the skewer hole and slide them in.
Now make the batter by whisking all of the ingredients together until you have a smooth, thick paste. Place a pan filled about half way full with rapeseed (canola) oil and bring up to 170c/338f or there abouts. If you don’t have an oil thermometer, the oil is hot enough when a small bit of the batter is added to it and sizzles to the top immediately.
Dip the filled seekh kebabs in the batter and lower them slowly into the oil. Fry for a couple of minutes or until starting to turn a golden brown. Serve immediately while the cheese inside is still hot with your favourite raita or chilli sauce.