Seekh kebab
- Lactose free
- Gluten free
Derived from ingredients – check the package label.
- Good for lunch
- Good for dinner
4 servings of Seekh kebab, served without an uncounted side.
4 servingsFinal yield 850 g
Ingredients
- 700 gLamb, New Zealand, imported, ground lamb, raw
- 180 gOnions, raw
- 20 gGinger root, raw
- 15 gOil, olive, salad or cooking
- 7 gSalt, table
- 5 gSpices, cumin seed
- 6 gSpices, coriander seed
- 4 gSpices, pepper, red or cayenne
Method
- Mix ground lamb with finely chopped onion, ginger, cumin, coriander, cayenne and salt.
- With damp hands shape eight firm cylinders around skewers and brush with 30 g oil.
- Bake or grill at 220 °C for 15 minutes, turning once, until the centre of each seekh kebab reaches 72 °C.
- Rest 5 minutes off the heat and serve; juices and counted oil belong with the meat.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
Create a menu with this recipe
Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 1,621 kcal
- Protein
- 146.8 g
- Fat
- 105.1 g
- Total carbohydrate (by difference)
- 28.1 g
- Total dietary fibre (USDA)
- 7.6 g
- Saturated fatty acids
- 36.4 g
- Sodium
- 3,133.9 mg
- Salt (sodium × 2.5)
- 7.8 g
Per serving
- Energy
- 405.2 kcal
- Protein
- 36.7 g
- Fat
- 26.3 g
- Total carbohydrate (by difference)
- 7 g
- Total dietary fibre (USDA)
- 1.9 g
- Saturated fatty acids
- 9.1 g
- Sodium
- 783.5 mg
- Salt (sodium × 2.5)
- 2 g
Per 100 g of finished food
- Energy
- 190.7 kcal
- Protein
- 17.3 g
- Fat
- 12.4 g
- Total carbohydrate (by difference)
- 3.3 g
- Total dietary fibre (USDA)
- 0.89 g
- Saturated fatty acids
- 4.3 g
- Sodium
- 368.7 mg
- Salt (sodium × 2.5)
- 0.92 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- Some ingredient quantities use documented estimates or household-measure assumptions.
- The number of servings is an editorial estimate (midpoint of the source range or based on the dish type and energy).
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
Allergens
Contains none of the 14 main allergens.
Derived from ingredients – check the package label.
Food data sources
- USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal