Sydney's seekh kebab, hand-minced and skewered.
No machine mince. No frozen patties pretending. Lamb chopped twice by hand, kneaded with royal cumin, mint and fenugreek, and pressed onto skewers in front of the tandoor. Five seekh and skewer kebabs on the menu — a decade of getting the texture right.
Seekh Patiala Shahi
Patiala, PunjabLamb mince seasoned with royal (shahi) cumin, fresh mint and fenugreek leaves. Hand-moulded onto skewers and finished in the tandoor — the seekh you order if you want to taste what seekh should taste like.
Peshawri Kebab
Peshawar, PakistanBoneless lamb marinated in yoghurt, chickpea flour and fenugreek — Peshawar's best-known kebab. Bigger pieces, gentler spice, deep char.
Shami Kebab
Mughal courtsMinced lamb with chickpea flour, spices and herbs — slow cooked, then pan-fried. The soft, deep-flavoured cousin of seekh. Served with mint chutney.
Barrah Kebab
Old DelhiLamb cutlets on the bone in spice and yoghurt, fired golden in the tandoor. Not a seekh, but the dish you order alongside one.
Veg Seekh Kebab
HouseGarden vegetables and soft paneer bound with aromatic spices and grilled on skewers — the seekh for the table's vegetarian.
The mince is the kebab.
A seekh is only as good as the mince. Industrial mince is ground three times through a fine plate — the fat smears, the protein breaks, and the kebab on the skewer turns to sausage. We mince by hand, twice, on a wooden block. The fat stays in chunks. The meat stays in fibres. When the skewer goes in the tandoor, the fat melts and bastes the kebab from inside.
Then it's the spice. Royal cumin (shahi jeera), not the standard kind. Fresh mint and fenugreek pounded with green chilli. A pinch of garam masala roasted that morning. Nothing pre-mixed.
That's why it tastes like Patiala, not like a supermarket.
Book a table or order in.
Dine in at Sky City Bella Vista, or order kebabs for delivery across Norwest, Castle Hill and Kellyville.