Seekh kebabs are tempting meat appetizers that are grilled over charcoals. The seekh kebab recipe originated from Pakistan but is equally popular in neighboring countries. The ground meat from lamb, cow, or goat is mixed with various spices and herbs. The next step is to put them on skewers to give them a cylindrical shape. Finally, the cylindrical shape seekh kabab is grilled.
Total time
1hr20m
Cuisine
Pakistani
Servings
6 person
Calories
350
Level
Easy
Seekh Kebab recipe
ingredients
Directions
Step 1 RMix Mince & other ingredients
For making seekh kebab, in a mixing bowl add beef mince, chopped onion, egg, ginger garlic paste, and papaya paste. Then add fresh coriander, green chilies, and lemon juice. Sprinkle salt, red chili powder, cumin powder, and garam masala. Then mix them together using your hands or a spatula.
Step 2 Chop Them
Secondly, put the mince mixture in a chopper. Then chop it until it turns into a smooth paste. Now refrigerate the paste for one hour to chill.
Step 3 make Seekh kebabs
Now take out the paste from the freezer and turn it into a cylindrical shape kabab. Firstly, grease your hands with oil and scoop out the paste. Then roll it into a round ball and pass a metal skewer through it. Shape it into a cylindrical shape using your hands. repeating the same process makes seekh kababs from the remaining paste.
Step 4 grill Them
Finally, heat the grill and grease it with oil. Then put the skewers on the grill. Grill each side for 4-5 minutes r until turns deep brown in color. Keep turning the skewers in between while grilling them.
Step 5 Serve seekh kabab
Once seekh kebabs are done, remove them from skewers and serve with hummus, ketchup, or mayonnaise.
Tips
- For seekh kebab, use meat with 25% fat.
- You can store the uncooked kababs in the freezer for 3-4 weeks.
- Use metal skewers for grilling, but if you are using bamboo skewers then soak them in water before using them to prevent burning.
- You can also bake them in a 200 C preheated oven for 12-13 minutes.
- For the seekh kabab recipe variation, you can add cream in the paste for malai seekh kabab, and grated cheddar cheese for cheesy seekh kababs.
- While grilling the seekh kabab, don't turn them around for the first 2 minutes, otherwise, it may stick to the grill.
- While making kababs dip your hands with water or oil to prevent sticking.
FAQs
Seekh kabab is made from marinated mince. The cylindrical shape kabab is put on a skewer and then grilled over charcoal heat. However, shish kebabs are prepared by piercing the meat cubes and vegetables on a skewer, and then they are grilled. Both kababs are from different cuisines, one is from South Asian and another is from Meditatarean cuisine. In shape, texture and flavor they are totally opposite to each other.
Marination is the key to soft and juicy seekh kabab. Once after making the seekh kabab paste, put the paste in the refrigerator for chilling. As much time it will chill as much kababs turn out tender and juicy. The fat ratio in the kabab makes them juicy so don’t forget to keep 25% fat in the mince.
Seekh kebab often breaks if the meat is moist. Add corn flour, gram flour, or maize flour to the paste to make it denser. Don’t use much paste to make the kabab. shorter and thicker kebabs are easy to grill as compared to longer and thinner kababs.
To make sure seekh kababs are stuck to skewers, always chop the mixture in the food processor to make a smooth paste. The smooth mince paste will stick really well as compared to non-chopped paste. Secondly, use a metal skewer to prevent the paste from falling apart. chill skewers and dip your hands with water before putting the mixture into the skewers. Slightly tilt the skewer to be sure that kababs are perfectly stuck.
