Pakistani
Seekh Kebab
Pakistani seekh kebabs are smoky, spiced minced meat kebabs shaped onto skewers and cooked until charred at the edges. Serve them hot with sliced onions, lemon, and green chutney.
Ingredients
- Beef mince, preferably 20% fat300g
- Onion, finely chopped and squeezed dry1 small
- Ginger-garlic paste1 tbsp
- Green chilies, finely chopped2
- Fresh coriander, finely chopped2 tbsp
- Fresh mint, finely chopped1 tbsp
- Raw papaya paste1 tsp
- Roasted gram flour1 tbsp
- Crushed coriander seeds1 tsp
- Roasted cumin powder1 tsp
- Red chili powder1 tsp
- Garam masala1/2 tsp
- Black pepper1/2 tsp
- Salt3/4 tsp
- Oil or melted ghee1 tbsp
- Lemon wedgesto serve
- Sliced onionto serve
- Green chutneyto serve
Method
- Place the beef mince in a bowl and add the squeezed onion, ginger-garlic paste, green chilies, coriander, mint, raw papaya paste, roasted gram flour, crushed coriander seeds, cumin, red chili powder, garam masala, black pepper, and salt.
- Knead the mixture firmly by hand for 3 to 4 minutes until it becomes sticky and cohesive.
- Cover and refrigerate the kebab mixture for 1 hour so the spices season the meat and the papaya tenderizes it.
- Wet your hands lightly and divide the mixture into 4 equal portions.
- Press each portion around a flat metal skewer, forming a long ridged kebab and sealing any cracks.
- Heat a charcoal grill, grill pan, or heavy tawa over medium-high heat and brush lightly with oil or ghee.
- Cook the kebabs for 10 to 12 minutes, turning often and brushing with a little oil or ghee, until browned, lightly charred, and cooked through.
- If cooking indoors, briefly smoke the finished kebabs with a small piece of hot charcoal placed in a foil cup with a few drops of oil, covered for 2 minutes.
- Slide the kebabs off the skewers and serve hot with lemon wedges, sliced onion, and green chutney.
Common questions
Can I substitute beef mince with another meat in seekh kebab?
Yes. Lamb mince works very well and gives a richer flavor. Chicken or turkey mince can be used, but they’re leaner, so add a little oil or extra fat and handle gently to avoid dry, crumbly kebabs.
How long should I marinate or rest the seekh kebab mixture?
A 1-hour rest in the fridge is the minimum and works well. You can rest it up to 6–8 hours for deeper flavor. If using raw papaya paste, don’t over-marinate overnight or the texture can turn mushy.
Why is my seekh kebab mixture falling off the skewer?
Usually the mixture is too wet, too warm, or not kneaded enough. Squeeze the onion very dry, knead until sticky, chill before shaping, and press firmly around a metal skewer so the meat binds tightly.
How do I store seekh kebab mixture or cooked kebabs?
Store the raw mixture covered in the fridge for up to 24 hours. Cooked kebabs keep in an airtight container in the fridge for 3 days. For longer storage, freeze cooked or shaped raw kebabs for up to 2 months.
What should I serve with seekh kebab?
Serve with naan, mint chutney, sliced onions, lemon wedges, and salad. They’re also great in wraps, with rice, or as part of a kebab platter. A little yogurt raita helps balance the heat and spices.