Beef Seekh Kebab Recipe (Pakistani Style)
Seekh kebabs are spiced minced meat pressed onto skewers and grilled over a hot fire. Done right, they are juicy inside, charred outside and full of fresh herbs, green chili and roasted cumin.
Most home attempts fall apart or dry out. The fixes are simple: choose mince with enough fat, squeeze the onion dry, and chill the mixture before shaping. This recipe covers all three.
Why you will like this version
- Uses 20 percent fat mince so the kebabs stay juicy.
- Squeezed onion and a little roasted gram flour hold the mixture together.
- Works on charcoal, a gas grill, in an oven or on a stove-top pan.
What is a seekh kebab?
The word seekh means skewer. The mixture is minced meat, onion, herbs and spices, formed around a flat skewer into a long, even tube. It is cooked quickly over high heat so the outside chars and the inside stays moist.
Ingredients that matter
- Beef mince, 80/20: lean mince makes dry, crumbly kebabs. Ask the butcher to mince it twice for a finer texture.
- Onion, grated and squeezed: wet onion makes the mixture slide off the skewer.
- Roasted gram flour (besan): a binder that soaks up moisture. Plain flour does not work as well.
- Fresh coriander, mint and green chilies: give the green, fresh taste.
Tips for the best kebabs
- Knead the mixture for 5 minutes with wet hands. It should feel sticky and tacky.
- Chill the mixture for at least 1 hour before shaping.
- Wet your hands with cold water to shape. Press the mixture firmly onto the skewer.
- Cook on high heat and turn only when the underside releases easily.
- Do not overcook. Beef kebabs are done at about 10 to 12 minutes total.
Serving
Serve with naan or paratha, mint chutney, sliced onions and lemon wedges.
Beef Seekh Kebab Recipe (Pakistani Style)
Beef Seekh Kebab Recipe (Pakistani Style)
Ingredients
Method
- Put the mince in a large bowl. Add the squeezed onion, ginger garlic paste, green chilies, coriander, mint, chili flakes, cumin, coriander powder, garam masala, salt and gram flour.
- Knead with wet hands for 5 minutes until the mixture is sticky and well combined.
- Cover and refrigerate for at least 1 hour.
- Heat the grill or charcoal until very hot. Oil the grill grate.
- Divide the mixture into 6 equal portions. Wet your hands and press each portion onto a flat skewer into a long tube about 15 cm (6 in) long.
- Grill over high heat for 10 to 12 minutes, turning every 2 to 3 minutes and brushing lightly with oil, until evenly charred and cooked through.
- Rest 2 minutes, then serve with chutney, onions and lemon.
Notes
Frequently asked questions
Why do my kebabs fall off the skewer?
Usually the mixture is too wet or too warm. Squeeze the onion dry, add a spoonful of roasted gram flour, and chill the mix before shaping.
Can I cook seekh kebabs in the oven?
Yes. Bake on a wire rack at 230°C (450°F) for 15 to 18 minutes, turning once. Finish under the broiler for a minute to char.
Can I use chicken or lamb mince?
Yes. Lamb is very traditional. For chicken, use thigh mince and add a spoonful of oil so it does not dry out.
Can I make them ahead?
You can shape and freeze the kebabs raw on a tray. Cook from frozen, adding 3 to 4 minutes.
