Seekh Kebab
Skewered grilled ground meat kebabs — Pakistani street food meat snack. The classic seekh kebab is long, sausage-shaped, and packed with cumin, ginger, garlic, and fresh herbs. Served with naan, sliced onion, and green chutney. Best made with mutton or lamb, but beef works too.
Prep Time
30 min
Cook Time
41 min
Servings
4
Calories
541 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Mince400 g
- Cumin Powder1
- Coriander Powder1
- Black Pepper½ tsp
- Onion1 medium
- Ginger1 tsp
- Garlic3 cloves
- Green Chili1
- Coriander1
All quantities scaled automatically from 4 servings.
Ingredients
Makes 4 servings · Use the Servings Scaler above to adjust
- Mince400 g
- Cumin Powder1
- Coriander Powder1
- Black Pepper0.5 tsp
- Onion1 medium
- Ginger1 tsp
- Garlic3 cloves
- Green Chili1
- Coriander1
Instructions
- 1
In a bowl, mix 1.5 lb of ground lamb or beef (80/20) with 1 grated onion (squeezed dry — non-negotiable), 4 minced garlic cloves, 1 tablespoon grated ginger, 2 finely chopped green chilies, ¼ cup finely chopped fresh cilantro, 2 tablespoons mint chopped, 2 teaspoons cumin powder, 1 teaspoon coriander powder, 1 teaspoon red chili powder, 1 teaspoon garam masala, 2 teaspoons salt, 1 tablespoon ginger-garlic paste, 2 tablespoons chickpea flour (binder).
- 2
Knead the mixture vigorously for 3-4 minutes with your hands. This develops the proteins (myosin) that hold the meat to the skewer. Skipping this step means kebabs that fall off the skewer in pieces.
- 3
Refrigerate for 30 minutes — chilling firms the mixture. Wet your hands lightly with water or oil.
- 4
Take a portion of meat (about the size of a tennis ball). Mold it around a flat metal skewer (or wooden skewer, soaked) in a long sausage shape, about 6 inches long and 1 inch thick. Press firmly so it sticks.
- 5
Cook on a hot grill, grill pan, or under a high broiler for 8-10 minutes total, turning every 2 minutes, until charred on the outside and cooked through. Brush with melted butter just before pulling off the heat.
- 6
Serve immediately with warm naan, sliced raw onion, lemon wedges, and green chutney (cilantro-mint-yogurt blend). To eat: pull the kebab off the skewer, wrap in naan with onion and chutney.
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💡 Expert Tips
- 1.Knead the meat for 3-4 minutes. This is what holds the kebab on the skewer. Lazy mixing = kebabs that crumble.
- 2.Grate and squeeze the onion. Watery onion makes the kebabs steam and fall apart. Squeeze out as much liquid as you can.
- 3.Chickpea flour is the secret binder. Just 2 tablespoons absorbs excess moisture and helps the meat hold its shape on the skewer.
- 4.Brush with butter at the end. A quick butter brush adds gloss and locks in juiciness. Don't add butter earlier or it burns off.
🔬 Why It Works
Authentic seekh kebabs depend on three things: proper protein development (kneading), the right binder (chickpea flour and grated onion), and intense surface heat (grill or broiler). The vigorous kneading aligns the meat fibers and develops myosin proteins that bind the kebab to the skewer. Chickpea flour absorbs excess moisture and adds slight chew. High heat creates the charred exterior that defines the dish — gentle heat just produces meatloaf on a stick. Fresh herbs (cilantro and mint) and warm spices (cumin, garam masala) are the flavor signature.
Frequently Asked Questions
What meat is best?▾
Can I make these without skewers?▾
Why do my kebabs fall apart?▾
What's the best green chutney?▾
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Nutrition Facts
Per serving (recipe makes 4 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
Nutrition Facts
Per serving (recipe makes 4 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
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