Seekh kabobs are a beloved dish throughout Pakistan, enjoyed in every corner of the country. While traditionally cooked over coal, I will guide you through a simple method to prepare these succulent and flavorful kabobs on the grill using everyday pantry ingredients. This recipe guarantees juicy and delicious skewers, crafted from ground beef, and enhanced with an array of traditional herbs and spices. Whether grilling, pan-frying, or baking, this foolproof recipe ensures a delightful outcome, staying true to the traditional method of grilling Seekh kabobs.
Ingredients for Seekh kabobs
Minced Beef
Minced beef is the main ingredient for this recipe, use finely ground beef with at least 20% fat. Ask your butcher to finely ground the beef, and clean the beef before mincing it. If you are buying beef from a store with a 20% fat content and it’s not finely ground then add it to a food processor to finely ground it before adding spices. If you only have lean beef then add about 2 tbsp of butter.
Minced onion
Second crucial ingredient is minced onion. You can use a hand grater or a food processor to make a paste then use a mesh cloth or a sieve to strain all of the water. If you are not squeezing all the water out of the onions, your kabobs will break and won’t stick together.
Ginger garlic and green chilies
I used homemade ginger garlic and green chili paste. You can add it to a food processor to make a paste or use a hand grinder to make a paste.
Spices
For spices, I used dry roasted cumin-coriander powder. You can also use regular cumin coriander powder but dry roasted cumin-coriander will bring out all the flavors and will make it even more tastier. Take an equal quantity of both seeds put them in a pan over medium heat roast until fragrant. then grind it to make it a powder.
Other spices include salt, red chili powder, chili flakes, and garam masala.
Grilling the kabobs
To prepare the kabobs for grilling, start by threading the ingredients onto skewers. If you don’t have skewers, watch this helpful video for alternative methods. Next, preheat the grill to 350°F and remove the racks and burner covers. Cook the kabobs over direct heat, rotating them every 10 seconds for even cooking. This technique ensures that the kabobs cook uniformly and remain intact. For added moisture, consider lightly brushing the kabobs with a small amount of butter using a brush.
How to serve kabobs
Seekh kabobs are so succulent, moist, and packed with flavors. you can serve it in a variety of ways. Serve it as a side dish with pulao or regular white rice, garlic naan, or roti along with green chutney and onions. You can make a paratha roll or kabob roll.
How to store seekh kabobs
Seekh kabobs can stay in the fridge for 3-4 days. you can either marinate the mince and leave it in the fridge in an air-tight container or shape it until you are ready to grill. Freezing the kabobs after shaping them is the best way to store them especially to entertain guests.
Pakistani Seekh Kabob
Ingredients
- 1.2 lbs ground beef 80% lean and 20% fat
- 1 medium yellow onion shredded and water squeezed
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp green chili paste
Spices
- 3/4 tsp salt
- 1/2 tsp red chili powder cayenne pepper
- 1/2 tsp red chili flakes
- 1 tbsp dry roasted cumin-coriander powder you can also use regular
- 1/2 tsp garam masala
- 1 tbsp oil for brushing while grilling
Instructions
- Add the sliced onion in a blender or food processor and make a fine paste. Now transfer it into a cheesecloth and squeeze all of the water. You can also use a strainer to squeeze the water while pressing with a spatula.
- Now add onion, ginger garlic, and green chili paste to the minced beef. Also adds all of the spices.
- Mix it very well with the help of your hands or a machine.
- Let it rest for 30 minutes.
- Now divide it into small sections and with the help of your hands shape it over the skewers. Apply a little bit of water on your hands if it's sticky.
- Heat your grill to 350°F and cook kabobs over direct heat while turning them over every 10 seconds.
- Apply a little bit of oil with the help of a brush, and within 10-12 minutes your kabobs are ready.