Pakistani Seekh Kabob
This Pakistani seekh kabob is a foolproof recipe to get the juiciest and most delicious kabob, especially for the upcoming BBQ season.
Servings: 8
Calories: 198kcal
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.
Video
Notes
Use beef with at least 20% fat.
Ask your fine ground beef mince or add it to the food processor to make it fine.
Nutrition
Calories: 198kcal | Carbohydrates: 2g | Protein: 12g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 83mg | Potassium: 218mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 75IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg