Gather the ingredients.
Place all seekh kebab ingredients except the oil and onion rings into a large mixing bowl.
Use your hands or a spoon to mix the ingredients thoroughly until they are well blended. Cover and refrigerate for 2 hours or until the mixture is firm.
Divide the meat mix into 4 equal portions. Take each portion and form it into a long sausage-like kebab while pressing onto a flat metal skewer. Do this until the mix has firmly adhered to the skewer. Use some water on your hands to prevent the meat from sticking to them. Repeat the process with each portion.
Place skewered kebabs on a platter or small baking sheet. If not cooking right away, cover with cling film and keep refrigerated.
Heat grill to medium. Grease the grill grates with oil to avoid sticking. Grill the kebabs about 5 minutes per side, using a spatula to carefully turn them, until just cooked through with a crusty exterior. The minimum safe temperature for lamb consumption is 145 F.
Place the raw onion rings on a serving plate. Transfer the cooked kebabs onto the plate and serve hot.
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