Flavoursome Seekh kebabs with perfect blend of spices and grilled to perfection. These Pakistani style Seekh kebabs are perfect for appetizer or summer BBQ .
Seekh kebabs, literally means kebab/meat on a skewer. Traditionally these kebabs are made in clay oven (tandoor) or charcoal barbecue but can be pan fried, baked and even air fried.
This is a simple and uncomplicated recipe for Seekh kebabs which will guarantee that your kebabs will be tender, flavoursome and they don’t break or fall part.
The homemade spice mix adds a perfect balance of taste to these kebabs without an overpowering taste. I also infuse the mince with charcoal smoke to give it a smoky flavour which replicates that kebabs grilled over charcoal bbq.
Ingredients for Seekh Kebabs
- Ground Mince – Ideally use beef mince, but lamb or goat mince can also be used. Mince for kebabs usually require little bit of fat content as this helps to keep kebabs soft and moist. For this reason lean mince is not a great choice. If you still want to use lean mince add a tablespoon of butter.
- Onion – I use yellow but red onion can also be used.
- Green chili – You will need 3-4 green chillies, if you prefer less spice remove the seeds but don’t reduce the number of chillies.
- Coriander & Mint – fresh coriander/cilantro and mint leaves are essential for flavours and right texture of kebabs.
- Garlic & ginger – freshly minced garlic and ginger adds great flavour.
- Kashmiri red chilli powder – it’s a mild chilli powder as compared to red chilli powder. You can use paprika as an alternative.
- Spices – the secret ingredient for these kebabs is freshly made spice mix. I used cumin seeds, black pepper corns, coriander seeds and black cardamom. I lightly roast them and then grind them using mortar and pestle.
- oil – For pan-frying. You can also use butter for brushing if baking or air-frying.
HOW TO COOK SEEKH KEBABS
Seekh kebabs can be cooked in various ways. The authentic way is cook them over charcoal or clay oven (tandoor)
- Charcoal bbq – this is the most authentic way of cooking. Cook kebabs of skewer while turning occasionally.
- Pan-Fry – This is the most common method and easy to use at home. Preferably use grill pan.
- Air-Fry – You can air fry these kebabs by brushing them with little oil.
- Bake – same as air frying but i feel baking makes them little dry and darker in colour.
What Sort of Skewers to Use?
Ideally Seekh kebabs are cooked on long metal skewers. But if you are grilling them in pan or oven its not possible to use these skewers. You can use flat wooden skewers.
To replicate metal skewers, I used 2 bamboo skewers and wrapped the top part with foil. This allows Seekh kebabs to cook through thoroughly.
If you don’t want to use skewers at all, you can just shape the kebabs in sausage-like shape.
Watch How to Make It
TIPS FOR MAKING PERFECT SEEKH KEBABS
- Ensure that there is no water in the meat. Thats why it’s important to use fresh mince rather than frozen mince. If you are using frozen mince, defrost it and put it in the colander and allow it to sit for an hour to ensure the excess water is drained out. You can also press it slightly to squeeze the water.
- It’s important to avoid over mixing the meat in food processor. The mixture shouldn’t be very smooth or paste like. Thats why we only pulse the mince and remaining mixing is done by kneading the meat.
- Allow the mince to rest for at least an hour and put it in the fridge. For best results marinate it overnight.
Freezing Seekh Kebabs
Seekh Kebabs are perfect for freezing. Shape and freeze on a tray to prevent them from sticking to each other. Then freeze them in a container or freezer bag. Thaw them in the fridge and cook.
WHAT TO SERVE WITH SEEKH KEBAB
Seekh Kebabs are served with raita, salad, and naan. Though traditionally an appetizer, these kebabs can also be a main course. Make a wrap with some mint chutney and salad.
Other Recipes to Try
Seekh Kebabs
Ingredients
- 1 kg Beef Mince See Notes
- 1 Medium Onion
- 3 Green Chillies
- 5-6 Cloves Garlic
- 3 Inch Pcs Ginger
- 1 cup Coriander/Cilantro Leaves
- ½ cup Mint
- 1½ tsp Salt
- 1½ tsp Kashmiri Red Chilli
- 1 tbsp Coriander Seeds
- 1 tbsp Cumin Seeds
- 1 tsp Black pepper corns
- 1 pcs Black Cardamoms
- 1 tbsp Butter See notes
- Oil for Frying
Instructions
- Add coriander seeds, cumin seeds, black pepper corns and black cardamom in pan. Toast it on low flame and grind it using mortar and pestle. Alternatively grind them in a spice grinder.
- Crush ginger and garlic using grater or in mortar and pestle.
- In a food processor put onions, green chilies, mint and coriander, pulse them until finely chopped.
- Add Mince to the food processor and add ginger garlic, prepared spice mix, salt and Kashmiri red chilli powder. Process on medium speed for a minute to partially combine the ingredients.
- Transfer it to a bowl and knead it for few mins until everything is combined well.
- To add smoky flavour and replicate the taste of kebabs cooked on charcoal, heat and piece of coal on fire. Put a folded piece of foil in the mince and put coal on it. Drizzle with oil and cover for few minutes. Once the smoky flavour is infused in the meat discard the coal.
- Allow the mixture to rest for at least an hour in the refrigerator. For best results it can be marinated overnight.
- Using wet hands take a portion of meat and wrap it around skewers. Gently flatten it. If making without skewers, shape it into sausage like elongated shape.
For Frying
- Heat a grill pan over high heat and brush it with oil. Put the kebabs on grill and cook them while turning them over. If you are using frying pan you will need a little bit more oil to ensure even cooking.
For Airfrying
- Place the kebabs in a single layer leaving room on both sides. Brush them with little oil. Cook at 200 °C for 4-5 min. Then turn and cook for another 3-4 minutes, until browned and cooked through.
For Baking
- Preheat the oven to 430°F/220°C. Place the kebabs on a baking sheet lined with aluminum foil. Brush with oil or butter. Bake in the middle rack for 8-10 minutes, turning them half way through. Move the tray to the top rack.Turn your broiler/Grill on High (550°F/287°C). Grill for 2 minutes untill nice colour appear on the kebabs.
Notes
- Seekh kebabs are made with mince with atleast 10% fat. If you are using lean mince like I do, add butter.
- Use paprika if Kashmiri red chili is unavailable.
I tried.making seekh kebabs using this recipe. They were amazing, didnt break, they were soft and juicy.