Seekh Kebab
سیخ کباب
Seekh kebabs are long, juicy kebabs of finely ground spiced mince, cooked over coals on wide flat skewers. This recipe makes them at home on a , either on skewers or simply shaped into logs. The two things that make them hold together and stay juicy are mince with some fat in it, ground very fine, and an onion that has been squeezed completely dry.
- ⏱ Total: 45 min
- Prep: 25 min
- Cook: 20 min
- Medium
- Serves 4
Method
Tap a step when it is done.
Grate the onion, wrap it in a clean cloth and squeeze out all the juice until it is dry and fluffy. Dry-roast the in a pan on low heat for 2–3 minutes until it smells nutty, then cool.
Put the mince in a bowl with the onion, ginger and garlic paste, green chilies, coriander, mint, all the spices and the roasted besan. Knead firmly with your hand for 5 minutes, until the mixture turns sticky and pulls away from the bowl in one mass.
Cover and chill the mixture for at least 1 hour. Cold mince is much easier to shape and holds onto skewers better.
Divide into 10 portions. With wet hands, press each portion around a flat skewer into a 12–15 cm kebab of even thickness, squeezing gently so it grips. Without skewers, roll each portion into a log about 2.5 cm thick.
Heat a or wide flat pan over medium heat and brush it with oil. Lay the kebabs on it and leave them untouched for 2 minutes, then turn them a quarter at a time every 1–2 minutes, brushing with oil, for 8–10 minutes in all, until browned all over and firm when pressed.
For a grilled flavour, give the kebabs : move them to a pot, set a glowing coal in a small bowl among them, pour a few drops of oil over it and cover for 3 minutes.
Slide the kebabs off the skewers and serve hot with naan, green chutney, onion rings and lemon wedges.
Kitchen notes
Squeeze the onion until no more juice comes out. Wet onion is the main reason seekh kebabs slide off the skewer or break on the tawa.
Very lean mince makes dry, crumbly kebabs. Ask the butcher to add a little fat, and to grind it twice so it is smooth and binds well.
Keep a bowl of water nearby and wet your hands before shaping each kebab, so the mince doesn't stick to your fingers.
Where seekh kebabs come from
The word seekh means skewer, and these kebabs are named for the long, flat iron skewers they are shaped on. In Pakistan they are a staple of barbecue stalls, wedding menus and family dinners, especially in Lahore and Karachi, where they are grilled over coals and served with naan, chutney and onion rings. Beef is the most common meat at home; mutton or a mix of the two gives a richer kebab.
Why kebabs fall apart, and how to stop it
Seekh kebabs contain no egg and very little binder, so the mince itself must do the holding. Three things help. Fine mince with some fat: mince that has been ground twice is smooth, and the fat keeps the kebab moist and helps it cling. A dry mixture: grated onion carries a lot of water, so it has to be squeezed completely dry. Roasted soaks up any remaining moisture and adds a nutty taste. Kneading and chilling: kneading the mince until it turns sticky develops the proteins that bind it, and an hour in the fridge firms it up for shaping.
Without a grill
On a tawa, keep the heat at medium. Too high and the outside burns before the middle cooks; too low and the fat melts out and the kebabs turn grey. Leave them alone for the first 2 minutes so a crust forms, then turn them gently. The optional step gives back the smokiness that coals normally provide.
Storing and serving
Cooked kebabs keep in the fridge for 3 days and reheat well on a tawa. They are excellent rolled into a paratha with chutney and onions, or served as a side with daal and rice. Raw, shaped kebabs freeze for up to 2 months.
Questions people ask
How do I cook them on a coal grill?
Shape them on wide flat skewers and grill over glowing, not flaming, coals for 8–10 minutes, turning constantly and brushing with oil or ghee. The coals should be hot enough that you can only hold your hand over them for 3–4 seconds.
Can I make them in an oven?
Yes. Place the kebabs on a greased rack over a tray and bake at 220°C for 15–18 minutes, turning once, then grill for 2–3 minutes for colour.
Can I freeze them?
Yes. Freeze the shaped raw logs on a tray, then pack them into a bag for up to 2 months. Cook from frozen on the tawa over medium-low heat, allowing a few extra minutes.
Nutrition (estimate, per serving)
- Calories
- 350
- Protein
- 27 g
- Fat
- 24 g
- Carbs
- 6 g
