Seekh Kabab
Pakistani seekh kabab is spiced minced meat shaped on skewers and grilled until lightly charred, then served with naan, chutney, onion, and lemon.
By TastyTrails Kitchen · Published · Updated
Jump to RecipeSeekh kabab is a classic Pakistani kebab made from finely minced meat mixed with fresh herbs, green chiles, and warm spices, then pressed around skewers and cooked over high heat. It is common at cookouts, weeknight dinners, and Eid tables, often served with naan, chutney, sliced onions, and lemon.
This version keeps the traditional flavor profile and uses a few practical details that help at home: grated onion is squeezed dry so the kebabs hold together, and the meat is mixed until tacky for a firm, springy texture. If your mince is very lean, choose beef or lamb with some fat for the best result.
Ingredients
- 1 1/2 lb (680 g) ground beef or lamb, preferably 15-20% fat
- 1 medium onion, grated and squeezed very dry
- 2-3 green chiles, finely chopped
- 2 tbsp (30 ml) ginger-garlic paste
- 1/4 cup (15 g) chopped fresh cilantro
- 2 tbsp (5 g) chopped fresh mint
- 1 1/2 tsp (3 g) ground cumin
- 1 1/2 tsp (3 g) ground coriander
- 1 tsp (2 g) red chili powder
- 1/2 tsp (1 g) garam masala
- 1/4 tsp (0.5 g) freshly ground black pepper
- 1 3/4 tsp (10 g) kosher salt
- 1 tbsp (15 ml) neutral oil, plus more for greasing
- 4 metal skewers or 8 soaked bamboo skewers
- 4 naan or parathas, for serving
- 1/2 cup (120 ml) mint chutney, for serving
- 1 small red onion, thinly sliced, for serving
- 1 lemon, cut into wedges, for serving
Instructions
- 1
If using bamboo skewers, soak them in water for 30 minutes. In a large bowl, combine the ground meat, squeezed onion, green chiles, ginger-garlic paste, cilantro, mint, cumin, coriander, red chili powder, garam masala, black pepper, and salt.
- 2
Mix the meat with your hand for 3-4 minutes until it looks sticky and cohesive rather than loose and crumbly. Cover and chill for 20-30 minutes so the mixture firms up and is easier to shape.
- 3
Heat a grill to medium-high, about 450°F (230°C), or set an oven rack 4-5 inches from the broiler and preheat the broiler. Lightly oil the grill grates or a foil-lined broiler tray.
- 4
Divide the meat into 8 equal portions. With damp hands, press each portion firmly around a skewer into a long sausage about 5-6 inches (13-15 cm) long and 1 inch (2.5 cm) thick, then gently flatten slightly and pinch at intervals to create the classic ridged seekh shape.
- 5
Brush the kebabs lightly with oil. Grill or broil, turning every 3-4 minutes, until browned in spots, lightly charred at the edges, and cooked through to 160°F (71°C) for beef or lamb, 10-14 minutes total.
- 6
Rest the seekh kababs for 2 minutes so the juices settle. Slide them off the skewers or serve on the skewers with naan or paratha, mint chutney, sliced onion, and lemon wedges.
Tips for the Best Seekh Kabab
- Do not skip squeezing the onion dry. Excess moisture is one of the main reasons seekh kababs fall off the skewer.
- Use meat with some fat. Very lean mince cooks up dry and is harder to bind; 15-20% fat gives the traditional texture.
- If the mixture feels soft after mixing, chill it longer, up to 1 hour. Cold meat is much easier to shape and keeps its form better on the grill.
- For a smoother, more traditional seekh texture, pulse the mixed meat briefly in a food processor 4-5 times before chilling.
- No grill? Broiling works well. Set the tray close to the heat and turn the skewers so they color evenly on all sides.
Storage and Reheating
Refrigerate leftover seekh kababs in an airtight container for up to 3 days. Reheat in a 350°F (175°C) oven or in a covered skillet over medium-low heat just until warmed through, so they do not dry out. They can be frozen for up to 2 months; thaw overnight in the fridge before reheating.
Frequently Asked Questions
Why do my seekh kababs fall off the skewer?
Usually the mixture is too wet or not mixed enough. Squeeze the onion dry, use cold meat, and mix until the mince turns sticky and holds together.
Can I make seekh kabab with chicken?
Yes, but that is a different variation and needs a slightly different ratio because chicken is softer and leaner. For this Pakistani beef or lamb style, red meat with some fat gives the most traditional texture and flavor.
Can I cook seekh kabab in the oven?
Yes. Broil them on a lined tray close to the heating element, turning once or twice, until browned and cooked through.
What do you serve with seekh kabab?
Naan or paratha, mint chutney, sliced onions, and lemon are the most common accompaniments. You can also add a simple cucumber salad or raita.
Quick Info
Prep Time
25 min
Cook Time
15 min
Servings
4
Difficulty
Medium
Nutrition Facts
Per serving (estimated)
