The traditional seekh kebab is lamb. Koyal's version is not. Our signature seekh kebab is built from minced duck and minced quail, spiced together, hand-formed onto skewers, and grilled over a binchotan fire until the surface caramelises into something close to lacquer. It is one of the most-ordered dishes on the a la carte, and one of the dishes diners ask after most often.
Why duck and quail
Duck brings fat and depth. Quail brings sweetness and a finer grain. Together they produce a kebab that holds together on the skewer like lamb but tastes richer, more poultry-forward, and noticeably less heavy on the palate. The mince ratio is carefully calibrated - too much duck and the kebab becomes greasy, too much quail and it loses structure.
The masala is built around fresh ginger, green chilli, fried onion, and a touch of garam masala. The seasoning is gentle - the point of this dish is the meat itself, the char from the binchotan, and the play between the kebab and the accompaniments.
Apple murabba
The kebab is served with apple murabba - a north Indian sweet-and-sour apple preserve cooked with cardamom and a little chilli. The pairing is deliberate: the murabba cuts through the richness of the duck the way membrillo cuts through manchego. Green chutney is offered alongside for a sharper hit.
How it is cooked
Each skewer is formed to order and goes onto the binchotan grill just before service. Cooking time is short - around three to four minutes - because the binchotan runs hot enough to char the exterior before the interior overcooks. The kebab arrives at the table still smoking gently.
How to eat it
As a starter, ideally shared. It is also one of the courses on the tasting menu, where it sits between the chaat and the lamb course. To try it, book a table in Surbiton and order it on its own or as part of a longer meal.
Experience it in Surbiton
Reserve a table at Koyal - 2 AA Rosettes, Brighton Road, Surbiton
