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.
"Pull the seekh off the skewer straight onto a piece of rumali roti with sliced onion and mint chutney. Roll it, bite it, don't over-think it — that's how it's eaten in Patiala."
— Head Chef · Kebabiya Bella Vista
Build the plate around the seekh.
Tandoori chicken (half)
View →The other flagship off the same pit. Order a half to share and the seekh becomes the second act, not the whole show.
Garlic naan or rumali roti
View →Seekh needs bread. Garlic naan for the puff, rumali roti for the wrap. Order one of each per two people.
Dal makhani or rogan josh
View →A slow-cooked gravy to bookend the char. Dal for vegetarians at the table, rogan josh for the lamb-on-lamb crowd.
The full kebab list
View →See how seekh fits into the eight-kebab à la carte and the metre-long platter.
When to order it.
- ·Sharing starter for tables of four to six
- ·Metre-long platter centrepiece for birthdays and work dinners
- ·Halal-friendly work lunch drops across Norwest
- ·Delivery to Kellyville, Castle Hill and Bella Vista — reheats in 30 seconds a side
- ·The kebab to order if you've been let down by 'lamb seekh' elsewhere
What our regulars build the table with.
Seekh + tandoori chicken + garlic naan + mint chutney
The starter round for four. Two proteins off the pit, one bread to wrap, one chutney to lift.
Seekh + barrah kebab + laccha paratha + Kingfisher
The lamb-lover's table. Mince and cutlet, layered bread, cold beer.
Seekh + dal makhani + jeera rice + Kashmiri naan
The single-diner Friday order. Char, slow-cook, rice, sweet bread — one plate cleared.
Ready to eat? Choose your channel.
Direct orders are cheapest — no platform fees. Call (02) 8824 7944 for large groups or catering.
Seekh kebab questions.
- What is a seekh kebab?
- A seekh kebab is spiced minced meat — traditionally lamb — moulded by hand around a long metal skewer (seekh) and grilled over live coals in a tandoor. Originating in the Mughal kitchens of north India and Pakistan, it's defined by its smoky char and soft, juicy interior.
- Where can I get the best seekh kebab in Sydney?
- Kebabiya in Bella Vista has been making seekh kebabs since 2014. Our Seekh Patiala Shahi uses hand-minced lamb, royal cumin, fresh mint and fenugreek, cooked on skewers in a real clay tandoor.
- Is your seekh kebab halal?
- Yes. All our lamb is sourced from certified halal suppliers in the Riverina region of NSW. The venue is fully licensed, so not formally Halal-certified — but no non-halal meat crosses our pass.
- Do you have vegetarian seekh?
- Yes — our Veg Seekh Kebab is garden vegetables and soft paneer with aromatic spices, grilled on skewers in the tandoor.
- Can I order seekh kebabs for delivery?
- Yes. Order direct from kebabiya.com.au (no platform fees) or via Uber Eats and DoorDash across the Hills. Seekh reheats cleanly on a hot pan — thirty seconds per side.
Book a table or order in.
Dine in at Sky City Bella Vista, or order kebabs for delivery across Norwest, Castle Hill and Kellyville.