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.

Asma Asad

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Seekh Kebab recipe


  • Beef Mince ½ kg

  • Egg 1

  • Ginger garlic paste 2 tbs

  • Raw papaya paste 2 tbs

  • Onion finely chopped 1

  • Green chilies 2

  • Coriander leaves 2 tbs

  • Green chilies chopped 3-4

  • Cardamom powder ½ tsp

  • Cumin Powder 1 tbs

  • Lemon juice

  • Garam masala 1 tsp

  • Oil for grilling


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.

mix ingredients

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.

chop them

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.

put on stick

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.

grilll them

Step 5 Serve seekh kabab

Once seekh kebabs are done, remove them from skewers and serve with hummus, ketchup, or mayonnaise.





  • 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.


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