Chimichurri Seekh Kabab Recipe

Name: Chimichurri Seekh Kabab
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup packed fresh Italian parsley; 1/2 cup olive oil; 1/3 cup red wine vinegar; 1/4 cup packed fresh cilantro, plus more for garnish; 3/4 teaspoon dried crushed red pepper; 1/2 teaspoon ground cumin; 1/2 teaspoon salt; 2 cloves garlic, peeled; 2 1/2 pounds ground lamb; 2 tablespoons chopped cashews; 2 teaspoons rock salt, finely ground; 1 3/4 teaspoons garam masala; 1 teaspoon minced garlic; 1/2 teaspoon ground nutmeg; 2 red onions, finely chopped; 2 tablespoons unsalted butter, melted; Juice of 1 lemon; Special equipment: 18 sugarcane skewers

Servings: persons

1 cup packed fresh Italian parsley
1/2 cup olive oil
1/3 cup red wine vinegar
1/4 cup packed fresh cilantro, plus more for garnish
3/4 teaspoon dried crushed red pepper
1/2 teaspoon ground cumin
1/2 teaspoon salt
2 cloves garlic, peeled
2 1/2 pounds ground lamb
2 tablespoons chopped cashews
2 teaspoons rock salt, finely ground
1 3/4 teaspoons garam masala
1 teaspoon minced garlic
1/2 teaspoon ground nutmeg
2 red onions, finely chopped
2 tablespoons unsalted butter, melted
Juice of 1 lemon
Special equipment: 18 sugarcane skewers

1
For the chimichurri: Combine the parsley, olive oil, vinegar, cilantro, crushed red pepper, cumin, salt and garlic in a food processor.
2
Process until well blended.
3
Let stand for at least 1 hour for the flavors to blend.
4
For the kebabs: Preheat the oven to 400 degrees F. Combine 1/2 cup of the chimichurri with the lamb, cashews, rock salt, 3/4 teaspoon garam masala, the garlic, nutmeg and onions.
5
Knead to combine thoroughly.
6
Pat the mixture evenly onto the skewers with moist hands and shape into kebabs.
7
Place the kebabs on 2 baking sheets and bake for 8 minutes.
8
Baste with the melted butter, and then continue to cook until completely cooked through, about 8 more minutes.
9
Alternatively, the kebabs can be grilled over medium-high heat until slightly charred on all sides and cooked through, 10 to 12 minutes.
10
Baste the kebabs with the melted butter when they come off the grill.
11
Sprinkle the kebabs with the remaining chaat masala and the lemon juice and serve hot with the chimichurri on the side.
12
Garnish with chopped cilantro.

1204

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 cup packed fresh Italian parsley, 1/2 cup olive oil, 1/3 cup red wine vinegar, 1/4 cup packed fresh cilantro, plus more for garnish, and more.

Yes, Chimichurri Seekh Kabab falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chimichurri Seekh Kabab

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions