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In-Tandoor Recipes

In-Tandoor Recipe: Tandoori Lamb Seekh Kabob

By June 8, 2019 No Comments


Salt – 1 tablespoon
Cinnamon Powder – 2 teaspoons
White Pepper – 2 teaspoons
Nutmeg – 1 teaspoon
Ginger Powder – 1 tablespoon
Garlic Powder – 1 tablespoon
Garam Masala – 1 tablespoon
Cumin Powder – 1 tablespoon
Paprika – 2 tablespoons
Mustard Oil – 2 tablespoon

Finely Chopped Mint – 2 tablespoons

Garlic Paste – 2 tablespoons
Kasoori Methi – 1 tablespoon
Finely Chopped Green Chili – 1 inch
Breadcrumbs – 2 tablespoons
Gram Flour – 2 tablespoons

Onion Paste – 1 tablespoon

Ground Organic Lamb – 16 oz
Large Eggs – 2
Serves 4-6 people


Add Salt to Ground Lamb
Mix Lamb into a paste
Add oil to bowl
Add spices to oil and mix well.
Add garlic paste, onion paste, mint, green chili, eggs, gram flour, breadcrumbs, and kasoori methi and mix well.
Mix marinade and lamb together.
About 1 hour before cooking, start up tandoor with charcoal (or gas) – use method emailed to you upon your tandoor order.
Apply lamb mixture to thick square/rectangle skewer by hand, squeezing thoroughly to stick mixture onto skewer (separate fingers by 1/2 inch, make indents 4 fingers at a time at an angle of 45 degrees)
Add lemon wedge or half onion at bottom of the skewer to stop meat from falling off and protect bottom of meat from burning.
Place in tandoor at at angle and cook for about 6 minutes, then turning the skewer and cooking for another 3 minutes or so
Add strings of pickled red onion, lemon wedge, or other garnish options on plate
Slowly de-skewer lamb gently onto plate
Add fresh lemon juice to taste
Let sit for 2 minutes.

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