Pakistani Seekh Kebab Recipe – Pakistani Special
Pakistani Seekh Kebab is a beloved dish featuring spiced ground meat, typically beef or lamb, molded onto skewers and grilled to a smoky perfection. Infused with aromatic spices like cumin, coriander, and garam masala, these kebabs offer a flavorful experience. They’re often served with naan, raita, and fresh salad, making them a popular choice for gatherings and festive occasions.
- Prep Time20 min
- Cook Time15 min
- Total Time35 min
For the Kebabs:
- 1 lb (450g) ground beef or lamb (preferably with some fat)
- 1 small onion, finely grated and squeezed to remove excess water
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons fresh mint, chopped (optional)
- 2 green chilies, finely chopped
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- 1 teaspoon salt (adjust to taste)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon garam masala
- ½ teaspoon red chili powder (adjust to taste)
- ½ teaspoon smoked paprika (optional, for color)
- ½ teaspoon black pepper
- ½ teaspoon chaat masala (optional, for tanginess)
- 1 tablespoon lemon juice
- 2 tablespoons gram flour (besan), lightly toasted (for binding)
- 1 tablespoon melted butter or oil (for moisture)
For Cooking:
- 1 tablespoon oil (for grilling or pan-frying)
- Skewers (metal or wooden, soaked if using wooden)
For Garnish & Serving:
- Sliced onions
- Lemon wedges
- Fresh cilantro
- Mint chutney
- Naan or paratha
Prepare the Kebab Mixture:
In a large bowl, combine ground meat, grated onion (squeezed dry), cilantro, mint, green chilies, garlic, and ginger paste.
Add salt, cumin, coriander, garam masala, red chili powder, paprika, black pepper, chaat masala, and lemon juice.
Mix in toasted gram flour and melted butter to help bind the mixture.
Knead well for 3-4 minutes until the mixture is smooth and sticky. Cover and refrigerate for 30 minutes to help it firm up.
Shape the Kebabs:
Lightly grease your hands with oil. Take a portion of the meat mixture and shape it around a skewer, forming a long, even kebab.
Repeat until all the mixture is used. If not using skewers, shape into small patties instead.
Cook the Kebabs:
Grill Method: Preheat a grill to medium-high heat and cook the kebabs for 10-12 minutes, turning occasionally until browned and cooked through.
Stovetop Method: Heat a grill pan or skillet with 1 tablespoon oil and cook kebabs for 4-5 minutes per side until charred and fully cooked.
Oven Method: Preheat oven to 400°F (200°C) and bake for 15-18 minutes, turning halfway. For extra char, broil for 2 minutes at the end.
Serve:
Remove kebabs from skewers and serve hot with sliced onions, lemon wedges, fresh cilantro, and mint chutney.
Pair with naan, paratha, or basmati rice for a complete meal.
Recipe Notes:
Meat Selection: Opt for ground beef or lamb with a fat content of around 20% for juiciness.
Binding Agent: Toasted gram flour (besan) helps bind the mixture and adds texture.
Chilling: Refrigerate the shaped kebabs for 30 minutes before cooking to maintain their shape.
Cooking Methods: Kebabs can be grilled, pan-fried, or baked. Ensure even cooking by turning them occasionally.
Serving Suggestions: Garnish with fresh cilantro, serve with lemon wedges, and accompany with mint chutney for added flavor.
