Seekh Kebab (Spiced Minced Meat Skewers)
Local name: سیخ کباب
In short: Juicy minced beef or lamb kneaded with onion, herbs and warm spices, molded onto skewers and grilled until charred and smoky. It takes about 45 min in total and makes 4 servings.
- Prep
- 30 min
- Cook
- 15 min
- Resting
- 1 h
- Total
- 45 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 380 kcal
Grill stalls, wedding buffets and Eid tables across Pakistan all feature seekh kebabs: minced meat molded onto skewers and cooked over charcoal. The mix is kneaded until sticky so it clings to the skewer, then seasoned with cumin, coriander, green chilies and fresh herbs. Choose meat with a good amount of fat, or the kebabs dry out. They are served hot with lemon, raw onion rings, chutney and fresh naan or paratha.
Instructions
- Put the meat, onion, ginger-garlic paste, green chilies, coriander, mint, roasted gram flour, spices and salt in a large bowl. Knead firmly with your hands for 5 minutes, until the mixture is sticky and holds together.
- Cover the bowl and chill for at least 1 hour, so the flavors blend and the mixture firms up.
- Soak bamboo skewers in water for 30 minutes, or use flat metal skewers. Wet your hands and divide the mixture into 12 portions of about 75 g (2 2/3 oz).
- Mold each portion around a skewer into a sausage shape about 12 cm (5 in) long, pressing with your fingertips to leave shallow grooves.
- Heat a grill or broiler to high. Oil the rack lightly. Cook the kebabs for 12 to 15 minutes in total, turning every 3 or 4 minutes and brushing with oil, until browned and charred in spots. The center should reach 71°C (160°F).
- Rest for 3 minutes. Slide the kebabs off the skewers and serve hot with lemon, onion rings and chutney.
Tips
- Squeeze the grated onion very dry. Wet onion makes the mixture too soft, and the meat will slide off the skewer.
- No grill? Cook the kebabs under a hot broiler on a rack for 10 to 12 minutes, turning, or fry them in a cast-iron pan with a little oil.
Questions and answers
Why do my seekh kebabs fall off the skewer?
The mixture is too wet or too lean. Squeeze the onion dry, use meat with about 20 percent fat, knead until sticky and chill for an hour before shaping.
Can I freeze seekh kebabs?
Yes. Shape them, freeze on a tray, then bag them. Cook from frozen and add 3 to 4 minutes to the grilling time.
What meat is traditional for seekh kebab?
Beef, mutton and lamb mince are traditional in Pakistan, and chicken is common for a lighter version. Use chicken thigh mince so the kebabs stay juicy.
How long does it take to make Seekh Kebab (Spiced Minced Meat Skewers)?
About 45 min in total: 30 min of preparation and 15 min of cooking.
How many calories are in Seekh Kebab (Spiced Minced Meat Skewers)?
About 380 kcal per serving, with 30 g of protein, 6 g of carbohydrates and 26 g of fat. These values are estimates.
Nutrition per serving
| Calories | 380 kcal |
|---|---|
| Protein | 30 g |
| Carbohydrates | 6 g |
| Fat | 26 g |
| Fiber | 1 g |
| Sugar | 2 g |
| Sodium | 780 mg |
Estimated values, calculated from the ingredients.
